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So I tried the recipe below and it worked pretty well, other than the fact that I could’ve made them a little smaller but there needed to be a bit more liquid. Try it, you can add it to “spaghetti and meatballs” or leave it crumbled and bake it for pasta sauces (my idea).

It’s great flavour and only took an hour total from scratch – plus you get to get your hands dirty, a little reminiscing of the good old days when you used to help mom in the kitchen – and you can feel satisfied that nothing had to be butchered to fill your belly. (Never mind all of the other horrors of meat production these days).

1 package firm tofu, drained and crumbled
2 vegan eggs / egg replacer equivalent
1 1/2 – 2 cups Italian bread crumbs or matzo ball mix
3/4 cup finely chopped onion
1 clove garlic, crushed or minced
4 tbsp nutritional yeast
2 1/2 tbsp virgin olive oil
1 tbsp soy sauce
1 1/2 tbsp ketchup or barbecue sauce
1 tbsp spicy brown or Dijon mustard
1 tsp chipotle chili powder or smoked paprika (optional)
2 tsp parsley
1 tsp basil
3/4 tsp oregano
3/4 tsp rosemary
3/4 tsp thyme
Plenty of fresh ground pepper
1 handful of bacos
3/4 cup ground pumpkin seeds
3/4 cup grated vegan parm cheese
1/2 tsp ground sage

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Heat oven to 425 degrees. Mash all ingredients together with hands in a bowl. Form 3/4 inch balls and place on a well-oiled cookie sheet or casserole dish. Brush or spray with a coat of oil for best results. Bake for approximately 35 minutes, then carefully turn meatballs and recoat with oil as needed. Reduce heat to 375 degrees and bake for another 10-15 minutes.

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