Vegan meatballs. Super healthy, low calorie, and very versatile. The mix of grains and flours is very flexible - use whatever you have on hand. The seasonings could easily be altered to make this recipe suitable for any ethnicity. I usually serve them over spaghetti with a simple red sauce on top. You can make it into a meatloaf instead of meatballs.
Provided by kxcakes
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h46m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone liner or parchment paper.
- Place tofu in a large bowl; crumble into small pieces using a pastry blender. Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke, brown sugar, and black pepper.
- Place grated mushrooms in a large skillet over medium heat; cook and stir until they soften and release their liquid, 3 to 5 minutes. Add to tofu mixture in the bowl; stir well to combine.
- Place onion and garlic in the same skillet; cover and cook until softened, about 5 minutes. Stir into tofu mixture in the bowl.
- Place parsley in the skillet and cook, covered, until wilted, 3 to 5 minutes. Mix into tofu mixture. Add enough wine to make the mixture moist enough to shape into balls. Arrange balls on the lined baking sheet.
- Bake meatballs in the preheated oven until browned and crisp on the outside, about 1 hour.
Nutrition Facts : Calories 123 calories, Carbohydrate 15.7 g, Fat 4.6 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 0.7 g, Sodium 778.6 mg, Sugar 2.6 g
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