VEGAN MEATBALLS
Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium
VEGAN MEATBALLS
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h25m
Yield Makes 21 meatballs
Number Of Ingredients 9
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.
BEYOND BEEF® VEGAN MEATBALLS
These plant-based meatballs with spinach, nutritional yeast, and vegan bread crumbs deliver lots of flavor. We like more of a crunchy, dry meatball so these are baked in the oven without sauce but they can be simmered on the stovetop in marinara sauce, as well. Store cooked meatballs in an airtight container in the freezer for up to 2 months.
Provided by jaybu
Categories Main Dish Recipes Meatball Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
- Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
- Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
- Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
- Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 410.6 calories, Carbohydrate 18.5 g, Fat 26.1 g, Fiber 5.3 g, Protein 29.2 g, SaturatedFat 7.1 g, Sodium 704.5 mg, Sugar 2 g
VEGAN MEATBALLS
These vegan meatballs are very good!
Provided by 5Tami2
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 34.3 g, Cholesterol 0.1 mg, Fat 8.5 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1272.1 mg, Sugar 2.3 g
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