Thursday, January 10, 2013

TVP Meatball Recipe II (gluten free)

Last year I made my TVP Meatballs for the first time. They came out pretty good but there was just something missing. This year I came up with a new recipe. Its better then my original TVP Meatball recipe and look great too! These vegan meatballs go great in pastas, soups, or even make mini vegan sliders! So many possibilities. All you need is your handy dandy food processor. If you do not have one a blender might work. Good luck!
I added my vegan meatballs into some soup & veggies.



Ingredients
1/2 cup whole raw walnuts
1/2 cup rolled oats (make sure they are gluten-free)
1/4 cup green peas (thawed or from a can)
1 cup dried soy protein
1/2 cup vegetable broth
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
1/8 teaspoon onion powder

Directions

Makes about 12 servings

pre-heat oven @ 350 F

Rehydrate your soy protein in the vegetable broth (takes less than 5 minutes)

Meanwhile, in a food processor add in your walnuts and oats, process until the mixture becomes a coarse meal. Add in your rehydrated soy protein along with the garlic salt, Italian seasoning and onion powder. Process everything until it becomes to form a loose chunky paste.

Now time to make the meatballs. Spoon out the meatball mixture into a bowl. With your hands take a golf ball size amount of mixture and roll it out. Continue this process until all the meatballs are rolled out.

Place the meatballs onto a grease sheet pan, tightly cover with the meatballs with foil and bake for 20 minutes.

After the the 20 minutes take off the foil and bake for another 15 minutes.

There you have it simple easy vegan gluten-free meatballs.

To make meatball soup, make your favorite soup base along with your veggies and add in the cooked meatballs in the very end before serving the soup.


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