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Thai Beyond Meatballs with Stout Peanut Sauce

Source: The Beeroness | Serves: 4 | Time: 40 min

Thai Beyond Meatballs with Stout Peanut Sauce

Changes: used Beyond Meat; skipped bread crumbs and eggs (Beyond sausauges are very sticky to begin with); skipped fish sauce; replace soy sauce with coconut aminos; replace brown sugar with coconut sugar



1 lb Beyond Meat sausages, ground up

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tbsp sesame oil

½ cup stout beer


1 (13.5oz) can coconut milk

½ tsp salt

1 tsp garlic powder

¼ cup crunchy peanut butter

3 tbsp coconut aminos

1 tbsp coconut sugar

2 tbsp Thai red curry paste

1 tbsp rice vinegar

1 tbsp sriracha

3 tbsp lime juice

To Serve

4 servings of Pamini rice, thoroughly rinsed

¼ cup chopped green onions

¼ cup chopped cilantro


Add the Beyond Meat, salt, garlic powder, onion powder, and egg replacer to a mixing bowl. Mix with your hands until just combine. Using a cookie scoop, scoop out a ball of the meat mixture and add to a baking sheet that has been covered with parchment paper. Freeze for 15 minutes (this will help the meatballs retain their shape).

While the meatballs are in the freezer, make the sauce. In a mixing bowl add the coconut milk, peanut butter, coconut aminos, coconut sugar, curry paste, vinegar, sriracha, and lime juice, whisk to combine, set aside.

Heat the sesame oil in a large skillet over medium high heat until very hot but not smoking. Add the meatballs, pull the pan back and forth across the burner allowing the meatballs to roll around in the pan. Cook for 6 minutes.

Lower heat to medium-low, add the beer, scraping to deglaze the pan. Stir in the coconut milk mixture. Allow to simmer until the sauce has thickened and the meatballs are cooked through.

Plate the rice, top with meatballs and sauce, sprinkle with cilantro and green onions.

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