Smoky Gochujang BBQ Albondigas in Miso-Tomato Broth

• vegan
• tapas
• bbq
• asian-fusion
• gochujang
• plant-based
• wet-tapas
• healthy
• Emily

Introduction

Hey there, flavor seekers! Today we're leaning into one of the hottest trends hitting the global food scene: 'wet tapas.' Think of these as small, saucy, and incredibly soulful bites meant to be savored slowly. I’ve taken the spirit of a Spanish albondiga and given it my signature West Coast-meets-East Asia makeover. We’re talking smoky, plant-based 'meatballs' swimming in a rich, umami-laden gochujang and miso broth. It’s comforting, it’s bold, and it’s the perfect way to bring some vibrant fusion energy to your table today!

Ingredients

• 1 cup cooked brown lentils, mashed
• 1 cup finely chopped cremini mushrooms
• 1/2 cup crumbled organic tempeh
• 2 tablespoons tamari or soy sauce
• 1 teaspoon liquid smoke
• 1/2 cup gluten-free panko breadcrumbs
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1/4 cup vegan hoisin sauce
• 1 cup tomato passata or pureed tomatoes
• 1 tablespoon white miso paste
• 1/2 cup vegetable bouillon or mushroom broth
• Fresh scallions and toasted sesame seeds for garnish

Instructions

1. In a large skillet, sauté the chopped mushrooms and crumbled tempeh in a splash of water or oil until the moisture has evaporated and they are golden brown.
2. In a mixing bowl, combine the sautéed mushrooms and tempeh with the mashed lentils, ginger, garlic, tamari, liquid smoke, and panko breadcrumbs. Mix until a dough forms.
3. Roll the mixture into small, walnut-sized balls. You should get about 12 to 14 meatballs.
4. Lightly sear the meatballs in a pan with sesame oil over medium-high heat until a charred, BBQ-style crust forms on all sides. Set aside.
5. In a medium saucepan, whisk together the tomato passata, gochujang, hoisin sauce, miso paste, and vegetable broth.
6. Bring the sauce to a gentle simmer over medium heat for about 5-7 minutes until it thickens slightly and the flavors meld.
7. Carefully place the seared meatballs into the simmering sauce. Let them bathe in the broth for another 3 minutes to absorb the flavors.
8. Serve the meatballs in small tapas bowls, ensuring each serving has plenty of the 'wet' broth. Top with sliced scallions and a sprinkle of sesame seeds.

I hope these smoky, saucy bites bring a little sunshine and a lot of soul to your kitchen today. This dish is all about that beautiful 'wet' texture that's making tapas so exciting right now—don't forget some crusty bread or even a side of jasmine rice to soak up every last drop of that miso-tomato broth. Stay vibrant and keep experimenting! Catch you on the flavorful side.

Emily