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Servings: 8 large or 16 medium “meatballs”
Cook time: 55 minutes

2 Tablespoons Extra Virgin Olive Oil
½ yellow onion (roughly chopped)
2 large shiitake mushrooms (stems removed, rough chopped)
½ teaspoon salt
1/2 teaspoon pepper
1 cup vegan kimchi
1/4 cup chopped walnuts
1 tablespoons soy sauce
8 ounces super firm tofu (firmer than extra firm--if you can't find super firm, hi density tofu, you'll need to press the extra firm tofu for at least 20 mins)
1/2 cup cooked white rice
1/2 cup panko breadcrumbs
2 to 3 tbsp potato starch (can substitute corn starch)
3 tbsp + 2 cups Korean BBQ sauce
2 tbsp toasted sesame seeds

Kitchen Equipment
2 Non-stick skillets
Wooden spoon
Tasting spoons
Food Processor
Large bowl
Plastic gloves (for shaping meatballs)
Baking sheet or tray
Casserole dish


1. Preheat oven to 400° F.

2. Add 1 tbsp Extra Virgin Olive Oil over medium high heat to skillet until shimmering (about 1 minute). Add mushrooms, onion, and kimchi to skillet & cook 3 minutes, until onions are translucent. Sprinkle with salt and pepper. Deglaze with soy sauce and cook until liquid evaporates, about 3 to 5 minutes.

3. Place ingredients in food processor with walnuts and cooked rice, and pulse about 8 times. Place contents into a large bowl and mix in hand mashed tofu,1/2 cup bread crumbs, 3 tbsp Korean BBQ sauce. Mix together until well-combined.

4. Shape the mixture into golf ball sized meatballs.

5. Add 1 tbsp EVOO to large non-stick pan. When oil shimmers (about 1 minute), sear the outside of the meatballs.

6. Place seared meatballs into an 11 x 9 casserole dish and pour in remaining BBQ sauce. Place in the oven for about 20 to 25 minutes, until sauce is just beginning to bubble.

7. Garnish with toasted sesame seeds. Serve on its own, on top of your favorite pasta (mine’s spaghetti!), or inside a sub sandwich bun!