It's All About Eating

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Big balls, zero beef.

Hot, juicy, and vegan—just how you like it.

“Look, I get it—people hear plant-based protein and instantly imagine sad lettuce leaves flexing at the gym. But here’s the truth: plants pack plenty of protein, minus the cholesterol drama, stomach heaviness, and moo-guilt. 🌱✨ Your body digests it easier, your skin loves it, and honestly—why wrestle with a cow when a bean’s got your back?

And speaking of beans… let me introduce you to my vegan butter bean + tofu balls. Crispy on the outside, fluffy on the inside, and packed with plant power, these little guys don’t just replace meatballs—they glow up the whole dish. Basically: all the flavor, none of the bull.

For the Balls

  • 1 can (400g) butter beans, drained & rinsed
  • 200g firm tofu, pressed to remove excess water
  • 3 spring onions, finely sliced
  • 2 tbsp soy sauce
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 2 tbsp fresh coriander, chopped
  • ½ cup breadcrumbs (gluten-free if needed)
  • • • Salt & pepper to taste
  1. In a food processor, combine butter beans, tofu, spring onions, soy sauce, cumin, thyme, coriander, breadcrumbs, salt & pepper.
  2. Blend until it comes together into a dough-like texture (not completely smooth—leave a little texture).
  3. Roll into bite-sized balls and place them in the air fryer basket.
  4. • 4. Air fry at 180°C (350°F) for 12–15 minutes, shaking halfway, until golden and firm.

For the Curry Base

  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cm piece fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 3 cardamom pods, lightly crushed
  • 1 bay leaf
  • Pinch of nutmeg
  • 2 carrots, sliced (or swap with cauliflower, sweet potato, etc.)
  • 1 bell pepper, chopped
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth (or water)
  • Fresh coriander, chopped (for garnish)
  • • • Optional: sesame seeds & chili flakes

2. Build the curry base:

  1. Heat a drizzle of oil in a deep pan. Add onion, garlic, and ginger, sauté until softened and fragrant.
  2. Add all the spices (turmeric, curry powder, cinnamon, cumin, cardamom, bay leaf, nutmeg). Lightly toast them for 30–60 seconds—don’t burn!
  3. Stir in carrots and bell peppers (or your chosen veg). Cook for 3–4 minutes.
  4. Pour in coconut milk and veggie broth. Bring to a simmer.
  5. Let it bubble gently for 15–20 minutes until the veg is tender and the flavors have blended.

3. Combine & finish:

  1. Once the meatballs are cooked, add them into the curry and let them sit for 5–10 minutes so they soak up the sauce.
  2. Adjust seasoning with salt & pepper.
  3. Garnish with fresh coriander, sesame seeds, and chili flakes if you like it spicy.

4. Serve:

Pair with basmati rice, naan, or millet for a wholesome meal.

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