Vietnamese Plant-Based 'Beef' Meatballs & Crispy Potato Wedges Brunch Bowl

Vegan

A 580-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g plant-based 'beef' mince (e.g., Impossible, Beyond)
• 1 tbsp finely chopped lemongrass
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 tsp soy sauce (or tamari for gluten-free)
• 1/2 tsp sriracha (optional, for a kick)
• 1/4 tsp black pepper
• 1 medium potato (approx. 200g), cut into wedges
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• Pinch of salt
• Pinch of black pepper
• For the dipping sauce:
• 2 tbsp vegan mayonnaise
• 1 tsp lime juice
• 1/2 tsp sriracha
• 1 tsp chopped fresh coriander

Instructions

1. Prep: Preheat your air fryer to 200°C (390°F). In a bowl, combine the plant-based 'beef' mince with lemongrass, minced garlic, grated ginger, chopped mint, chopped coriander, soy sauce, sriracha (if using), and black pepper. Mix well and form into 10-12 small meatballs.
2. Place potato wedges in a bowl, drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Air fry the potato wedges for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
4. While wedges cook, place the plant-based 'beef' meatballs in the air fryer basket (you might need to do this in a separate batch or alongside the wedges if space allows) and air fry for 8-10 minutes, flipping halfway, until browned and cooked through.
5. While everything is cooking, prepare the dipping sauce: In a small bowl, whisk together vegan mayonnaise, lime juice, sriracha, and chopped coriander.
6. Serve the crispy potato wedges and Vietnamese plant-based 'beef' meatballs with the dipping sauce on the side. Arrange them artfully in a bowl for a brunch-worthy presentation.