|Remarkable Vegan Meatballs, Marinara, and Fusilli from Nancy Andres|
I've had the urge to create a plant-based whole food recipe for vegan meatballs, scrumptious enough for all to love. To most of us, as we age, it does dawn on us that we could be eating healthier. Cutting down on processed, cholesterol laden foods is a smart health decision.
See what I discovered during my hands on food testing and cooking experiments, cookbook investigation, and research on the web.
See the Results in a Vegan Meatball Roundup Post to Live For!
Here's My Recipe...I call it
This recipe is economical, as it's made from items most of you already have in your pantry or refrigerator.
It's so adaptable. Serve vegan meatballs for brunch, lunch, or dinner. Top spaghetti, shells, linguini, or other pasta with vegan meatballs. Savor the flavor in a hoagie, pita, or in a wrap.
Serve veggie meatballs on a bed of sauteed broccoli or spinach, or top quinoa, barley, or farro with vegan meatballs and mushroom gravy. All these combinations are yummy.
So let's give a cheer for Remarkable Vegan Meatballs
What to do:
1. Put the oven rack in the middle slot of the oven. Preheat the oven to 375 degrees Fahrenheit. While oven heats...
1. Clean and prep onion, garlic, mushrooms. Place a drop of oil in a saute pan and brown the onion for a few moments (for oil free version use water or veggie broth instead of oil). Then add garlic and do the same. Add chopped mushrooms and cook until all are soft and thoroughly cooked (about ten minutes).
2. While that cooks, get a large mixing bowl and mash the brown rice and drained lentils together. Add whole grain bread crumbs and combine.
3. Use a slotted spoon to transfer onion, garlic, and mushrooms from saute pan to mixing bowl. Reserve mushroom cooking liquid to add to soup, chili, or other dish.
4. Add flax egg and seasoning to mixing bowl. Combine all thoroughly. This flax egg mixture is the best I've ever tried. The veggie balls bind well and do not crumble. If you feel mixture is too dry and crumbles, add a drop or two of water.
5. Shape mixture into bite size veggie balls. Place them on a large ungreased baking sheet and put in the oven. Cook vegan meatballs for approximately 30 minutes. You'll know they are ready, when they look and feel firm (squeeze one) and are slightly browned.
6. Meanwhile, empty the jar of marinara into a medium size sauce pan and simmer covered on stove top until pasta and meatballs cook.
7. In a pasta pot boil the pasta of your choice (cook according to package directions). When done drain.
8. Top each serving of pasta with a ladle or two of sauce and two or three veggie balls apiece. Garnish with fresh clipped parsley or use the vegan cheese recipe below. Any extra veggie balls can be placed in the extra sauce and refrigerated. This recipe will make a dozen vegan meatballs and serves 4.
To change the pace, use spaghetti squash as the base instead of pasta.
|Plant-based spaghetti squash marinara with tossed salad|
Vegan Lentil Mushroom Meatballs on a bed of lettuce now.
|Vegan Italian Meatballs from Chuck Underwood|
Not sure what Bulgur wheat is? See more at health advantages of eating Bulgur Wheat from Dr. Axe.
Want to make your own Marinara Sauce? Here's a super way to do it. The recipe comes from yours truly who posted it on my other blog. See Versatile Vegan Tomato Sauce.
Tip: Try adding extra veggies to the sauce. When you include carrots, peas or legumes, and edamame it adds vitamins, minerals, antioxidants, fiber, and plant-based protein.
Nora Taylor shares her version of Spaghetti and Easy Vegan Meatballs. She's the blogger at Nora Cooks, and she uses chickpeas to give vegan meatballs a satisfying, comforting flavor.
|Photo Nora Taylor at Nora Cooks|
Isn't it surprising that vegan meatballs can be made in so many taste tempting ways?
Which recipes sound and look good to you?
No links in comments please, as I won't be able to publish them that way.
Sign up for the Colors 4 Health Wellness News for stuff only my email list gets to see.