Vegan Meatballs
Appetizer or to serve with spaghetti, maybe these should be called "vegiballs" since they don't actually contain any animal products.
Ingredients:
2 cups TVP granules (Textured vegetable protein. Bob's Red Mill brand is what I use and is easily available at my local grocer in the baking isle.)
1 3/4 cups hot vegetable or mushroom broth
1 cup finely chopped celery
2 cups finely chopped mushrooms
3 cloves garlic, diced
1 tsp. Italian seasoning mix
1 tsp. Bragg herb blend
1 package Firm silken tofu (Mori-Nu Brand or your favorite)
1/4 cup finely shredded carrot
1/4 cup flaxseed meal
2 tablespoons nutritional yeast
1/2 cup vital wheat gluten (skip if you are a gluten-free person)
1 tbsp egg replacer powder
1 tablespoon vegan worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon bouillon paste, vegetarian beef flavor
1 tablespoon fresh basil
2 tablespoons fresh parsley
1 teaspoon hot sauce
1 teaspoon Bragg All natural liquid aminos
1/2 teaspoon black pepper
1 cup of dry breadcrumbs (in a pinch toast two slices of whole grain, nonfat bread and process with a food processor
Step 1: Brown mushrooms and celery in a nonstick skillet over medium heat without any added fat.
Step 2: Soak TVP granules in broth for 5 minutes while you gather other ingredients.
Step 3: Place all other ingredients except celery, mushrooms, TVP and bread crumbs into food processor and pulse until combined.
Step 4: Stir together bread crumbs, TVP mixture, mushrooms, celery and ingredients from food processor until just combined.
Step 5: Roll into 1" balls or use small cookie dough scooper to form about 50 meatballs and roll in mixture of one part flaxseed meal/one part nutritional yeast flakes.
Place on nonstick cookie sheet and bake at 350 degrees f for 35 minutes and then turn down oven to 225 degrees and bake an additional 20 minutes.
Serve with whole grain spaghetti and tomato sauce. Or as an appetizer at your holiday party.
I dare you to try eating one of these rolly guys without rolling your eyes....yum.
Appetizer or to serve with spaghetti, maybe these should be called "vegiballs" since they don't actually contain any animal products.
Ingredients:
2 cups TVP granules (Textured vegetable protein. Bob's Red Mill brand is what I use and is easily available at my local grocer in the baking isle.)
1 3/4 cups hot vegetable or mushroom broth
1 cup finely chopped celery
2 cups finely chopped mushrooms
3 cloves garlic, diced
1 tsp. Italian seasoning mix
1 tsp. Bragg herb blend
1 package Firm silken tofu (Mori-Nu Brand or your favorite)
1/4 cup finely shredded carrot
1/4 cup flaxseed meal
2 tablespoons nutritional yeast
1/2 cup vital wheat gluten (skip if you are a gluten-free person)
1 tbsp egg replacer powder
1 tablespoon vegan worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon bouillon paste, vegetarian beef flavor
1 tablespoon fresh basil
2 tablespoons fresh parsley
1 teaspoon hot sauce
1 teaspoon Bragg All natural liquid aminos
1/2 teaspoon black pepper
1 cup of dry breadcrumbs (in a pinch toast two slices of whole grain, nonfat bread and process with a food processor
Step 1: Brown mushrooms and celery in a nonstick skillet over medium heat without any added fat.
Step 2: Soak TVP granules in broth for 5 minutes while you gather other ingredients.
Step 3: Place all other ingredients except celery, mushrooms, TVP and bread crumbs into food processor and pulse until combined.
Step 4: Stir together bread crumbs, TVP mixture, mushrooms, celery and ingredients from food processor until just combined.
Step 5: Roll into 1" balls or use small cookie dough scooper to form about 50 meatballs and roll in mixture of one part flaxseed meal/one part nutritional yeast flakes.
Place on nonstick cookie sheet and bake at 350 degrees f for 35 minutes and then turn down oven to 225 degrees and bake an additional 20 minutes.
Serve with whole grain spaghetti and tomato sauce. Or as an appetizer at your holiday party.
I dare you to try eating one of these rolly guys without rolling your eyes....yum.
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