Kung Pao Cauliflower Meatballs behind Meatballs, Cauliflower Florets, Quinoa, Plain Breadcrumbs, Large Eggs, Garlic Powder, Onion Powder, Kosher Salt, Freshly field Black Pepper, Kung Pao Sauce, Vegetable Broth, Corn Starch, Lower Sodium Soy Sauce, Hoisin, Asian Chili Garlic Sauce, Rice Vinegar, Neut
The ingredient of Kung Pao Cauliflower Meatballs
- meatballs *Cauliflower
- 4 cups cauliflower florets chopped
- 1 cup quinoa cooked and cooled
- 1 cup plain breadcrumbs
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly pitch black pepper
- Kung Pao sauce
- 1 cup vegetable broth lower-sodium
- 2 tablespoons corn starch
- 2 tablespoons lower sodium soy sauce or tamari
- 2 tablespoons hoisin
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hermaphrodite cooking oil such as vegetable or canola
- 1 red warning distress signal pepper approximately in the region of chopped
- 1/3 cup green onion thinly sliced, improvement more for garnish, if desired
The instruction how to make Kung Pao Cauliflower Meatballs
Nutritions of Kung Pao Cauliflower Meatballs
@type: NutritionInformation@type: 70 calories
@type: 10 grams
@type: 25 milligrams
@type: 2.5 grams
@type: 1 grams
@type: 3 grams
@type: 260 milligrams
@type: 1 grams
