Vegan Meatballs With Creamy Coconut Sauce

Vegan meatballs with coconut cream

These Vegan Meatballs are keto friendly since they are very low in carbs. I made the sauce using a creamy coconut milk and added fresh herbs. Serve with red cabbage and mushrooms or any vegetables of your liking. It’s simple to enjoy keto with this vegan dish!

 

These Vegan Meatballs are keto friendly since they are very low in carbs. I made the sauce using a creamy coconut milk and added fresh herbs. Serve with red cabbage and mushrooms or any vegetables of your liking. It's simple to enjoy keto with this vegan dish!
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 300 g vegan soy meat balls (I used the ones from Anammas without sugar and additives)
  • 1/4 head of red cabbage
  • 200 g mushrooms
  • Olive oil to fry in
  • Fresh thyme for garnishing

Coconut sauce

  • 200 ml coconut cream
  • 1 tsp soy sauce
  • 2 tsp tomato paste
  • 1 cube vegetable stock
  • Salt and pepper

Instructions

  • Chop up mushrooms and red cabbage.
  • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, stirring every 5, until dark brown.
  • Heat up two smaller skillets with olive oil and cook the cabbage and mushrooms separately. 
  • Heat up a small sauce pan and add coconut cream, soy sauce, tomato paste, vegetable stock, salt and pepper. Let simmer for about 10 minutes.
  • Move everything over to a plate and garnish with fresh thyme.
  • Serve and enjoy!

Nutrition Facts (per serving)

Net carbs: 13 g
Fat: 45 g
Protein: 24 g 
Fiber: 10.5 g 

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