Vegan Meatballs Food

VEGAN MEATBALLS

Steps:

• Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
• Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
• With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
• Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

THE BEST VEGAN MEATBALLS

Steps:

• If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
• Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
• Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
• Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
• Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
• Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
• Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
• These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
• Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

VEGAN MEATBALLS

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

SIMPLE VEGAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish by mixing flaxseed meal and water and let it rest for a few minutes.
• In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent - about 3 minutes. Set aside.
• Add tempeh to food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable "dough."
• Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it's not nearly as apparent.
• NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn't find it necessary.
• Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
• Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
• Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
• Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
• At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
• Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
• To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

VEGAN ITALIAN MEATBALLS

Steps:

• To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup (54 g) dry lentils on stovetop, using 1 1/2 cups (375 ml) water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup (192 g) cooked lentils for the recipe.
• *Make a flax egg by mixing together 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Let sit for 5 minutes to thicken.
• Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tablespoon olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.
• Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper. Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You'll want the mixture to be well-combined, very mushy and sticky.

VEGAN MEATBALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
• Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
• Form into balls and place on the prepared baking sheet.
• Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

VEGAN MEATBALLS

Steps:

• Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
• Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
• Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
• Add vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
• Preheat the oven to 350°F (180°C).
• Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
• Place the meatballs onto a parchment lined baking sheet.
• Brush the meatballs with olive oil (optional) and then bake for 15 minutes on one side, then flip them over and bake for 15 minutes on the other side. They should be browned and crispy on both sides.

VEGAN MEATBALLS

Steps:

• Add the polenta to a food processor and pulse a few times until it's broken down. Next, add the chickpeas and kidney beans to the food processor and pulse a few more times until you have a thick mixture. You don't want it completely blended to a paste.
• Add mixture to a bowl and then add all the remaining ingredients, except the flour. Mix until combined and refrigerate mixture for at least 30 minutes. Longer is ok too.
• Heat a large skillet over medium heat until it's hot and then add in olive oil (I used about 1 tablespoon). Use a 1 tablespoon scoop to scoop the meatball mixture and then roll between your hands. Roll in the flour until it's completely coated and then place in the hot oil.
• Cook meatballs until brown and crispy on the outside and cooked through on the inside, 7-10 minutes. Let them sit for about 5-10 minutes in the pan before serving and they will firm up a little bit.

VEGAN MEATBALL ONE-POT PASTA

Steps:

• Cook the cauliflower florets in a pan of boiling water for 7-8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool.
• Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste.
• Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm.
• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender.
• Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.
• Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes.
• Give everything a gentle stir before serving.