I love vegan meatballs. You can pair them with pasta, sweet and sour or bar-b-que sauce, or place them in a sub sandwich with tomato sauce and maybe some veggie cheese. Yum. How could anyone resist?
These meatballs are easy and quick to prepare, with only a half hour cooking time, hold together perfectly and taste great. My bonus daughter thinks they taste like they have ricotta cheese inside. If you try them let me know what you think. : )
Vegan Meatballs
1 lb extra firm tofu
1 medium onion, finely diced
5 cloves garlic, minced
1 cup bread crumbs
1/2 cup vital wheat gluten
2 t basil
1 t parsley
1/2 t oregano
2 T tamari
2 t vegan Worcestershire sauce ( Annie's make a vegan one)
olive oil
preheat oven to 400f
oil a large baking sheet
Drain and pat dry the tofu. Squish tofu between your fingers to make a ricotta cheese like texture. Put tofu and all remaining ingredients (except for oil) into a med. bowl. Mix with your hands until everything is well combined. Shape mixture into balls about 1 1/2 inches and place on the oiled baking sheet. Brush meatballs lightly with some additional olive oil. Bake for 15 minutes and then turn and bake for an additional 15 minutes.
I think these would be great with a little nutritional yeast and maybe some chopped mushroom added as well...but since Dh can't eat the yeast or mushrooms I didn't add them.
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