Looking for a tasty snack or hors d’oeuvre for a party? Look no further than these delicious “meatballs” that contain exactly zero animal products. They are firm, not dry, and hold their shape well just like meat-based meatballs do. Here they are on a skewer, but would do very well on a toothpick.
Use with your favorite dipping sauce or add near the end of cooking a pasta dish. I was looking for something that I originally was going to make a dish called Swedish Meatballs with, but decided against it once I tasted the meatballs. So I served them with a spicy tomato sauce called sugo all’arrabbiata over spaghetti squash. Whew, spicy is right. I went a little overboard with the red pepper.
Sorry, I didn’t take pictures of the process for you, but the end result is rather fabulous.
There is still quite a bit of the spicy sauce left, so I think next thing I try will be serving it over pasta. Sprinkled with vegan parmesan, this was a delicious and filling lunch.
- 1 cup vital wheat gluten
- ¾ cup whole raw almonds
- 3 Tablespoons chickpea flour
- ¼ cup nutritional yeast
- ¼ cup fresh basil leaves, roughly torn
- 2 teaspoons dried oregano leaves
- 2 Tablespoons dried parsley leaves
- ½ teaspoon Himalayan pink salt
- 1 teaspoon ground black pepper
- 1 cup hot water
- 6 Baby Bella mushroom caps
- ½ Not Beef bouillon cube
- 2 Tablespoons olive oil
- 2 teaspoons vegan Worchestershire sauce
- 2 cloves fresh garlic, minced
- 2 Tablespoons minced red onion
- Preheat oven to 375 degrees.
- Place almonds and chickpea flour in food processor. Pulse until a fine meal forms. Remove from food processor into small bowl.
- Measure out 1 cup of almond/chickpea meal into a large mixing bowl. Add the vital wheat gluten, nutritional yeast, parsley leaves, oregano, salt, and pepper. Whisk to mix well.
- Put mushroom caps, water, bouillon cube, olive oil, fresh basil, vegan Worchestershire sauce, garlic and red onion into food processor and pulse 6-8 times until blended.
- Add wet ingredients from food processor to dry ingredients in mixing bowl, mixing well with rubber spatula. Knead for a minute or two to make sure all dry ingredients are thoroughly incorporated into the dough.
- Pinch off small pieces (one slightly rounded Tablespoon) of the dough and roll it into a small ball no larger than 1” across to make sure it cooks evenly and thoroughly.
- Place meatballs in a single layer in a lightly oiled baking dish. The baking dish should be a size that can fit into a larger baking pan that will hold water, providing moisture while the meatballs bake.
- Cover the pan with the meatballs tightly with aluminum foil, then sit into larger pan that holds about ½” of water.
- Bake for 45-60 minutes. Remove both pans from oven.
- Wait 15 minutes before removing the foil.
For more fabulous recipes, check out my soon-to-be-released cookbook WHY VEGAN IS THE NEW BLACK.