So we are pretty much vegan except for honey. Initially we had said we’d allow ourselves a bit of eggs and yogurt but we decided to go all out. My granola bars have honey so we agreed to keep that.
Here’s one of the recipes I tried this week keeping in line with our 30 Day Vegan Challenge. I finally found a vegan “meat” recipe that actually closely nails it on texture – and let’s face it the flavours can always be created but the TEXTURE is the tricky part!!
Meatless Meatballs (original recipe by Oh My Veggies)
• 7 ounces extra firm tofu (half of a 14 ounce package), drained
• 1 1/4 cups panko breadcrumbs
• 1/2 cup chopped walnuts
• 1/2 cup diced onion (about 1 small onion)
• 2 garlic cloves, minced
• 1 1/2 teaspoons freshly grated ginger
• 2 tablespoons unflavored nut milk
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon liquid smoke
• 1 tablespoon ground flaxseed
• 1 teaspoon black pepper
1. Preheat the oven to 375°F and lightly oil or spray a baking sheet.
2. Start by making the tofu meatballs. Place the tofu, panko breadcrumbs, walnuts, onion, garlic, ginger, milk, soy sauce, vinegar, liquid smoke, flaxseed, and black pepper into the bowl of a food processor fitted with an S-blade. Pulse until the ingredients are finely chopped and well-mixed, being careful not to overdo it!!
3. Roll the mixture into 1 to 1 1/2 inch balls (you should get about 20) and arrange them on the prepared baking sheet. Lightly spray or brush the balls with a thin coat of oil.
4. Place the baking sheet into the oven and bake for 30 minutes, until lightly browned, turning the meatballs about halfway through baking.
5. While the balls are baking, heat up whatever sauce you’re using. When ready drizzle sauce over balls to desired taste (have some extra on the table too if you want) **DO NOT TOSS! The heated sauce may break up the balls**
6. Serve with rice and veggies or whatever you want! “Meatball” subs, “meatball” pasta…the list goes on.
Natural Groove Gal
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