Meat(less) Balls
Almost every culture has some type of meatball recipe in its culinary arsenal, so why can’t those who follow a vegan diet enjoy these same pleasures? After all, a classic meatball is often made up of protein, fats, carbohydrates, spices and herbs – all ingredients that can be easily included in animal-free variations
My version relies on my soy-mushroom-walnut mince to replace the meat. I add gluten and chickpea flour to create a firmer texture, spices and herbs for whatever flavor profile I want, and a bit of soaked bread to help hold everything together. It is much better to
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Almost every culture has some type of meatball recipe in its culinary arsenal, so why can’t those who follow a vegan diet enjoy these same pleasures? After all, a classic meatball is often made up of protein, fats, carbohydrates, spices and herbs – all ingredients that can be easily included in animal-free variations
My version relies on my soy-mushroom-walnut mince to replace the meat. I add gluten and chickpea flour to create a firmer texture, spices and herbs for whatever flavor profile I want, and a bit of soaked bread to help hold everything together. It is much better to roast the balls in a hot oven than browning them in a sauté pan. Roasting the balls and placing them in a tasty liquid (like tomato sauce) also enhances the flavor.
Fully cooked meat(less) balls will keep refrigerated for 5-7 days or frozen for several months. Defrost frozen balls overnight in the refrigerator, then pop them into a hot oven for 4-6 minutes before serving.
Difficulty: simple- to moderate
Yield: 10-12 larger balls