Friday, June 17, 2016

Vegan Meatballs

My friend, Janet, came for a visit to Korea. As she is now vegan, we decided to have some fun baking these wonderful meatballs with the Textured Vegetable Protein she brought with her. These are really delicious. Serve with your favourite sauce.

Vegan Meatballs
by Nancy Follwell and Janet Grice

1 cup warm water
1 heaping Tablespoon Low Sodium Chicken Salt
2 cups TVP (Textured Vegetable Protein)
1 large onion, cut into quarters
2 garlic cloves, peeled and halved
1/2 cup cilantro
1/2 cup firm tofu
1/2 Tablespoon Barbeque Chicken Salt
1 cup cooked rice (I used Jasmine)
1 cup vegan breadcrumbs
2 Tablespoons olive oil

Place the warm water in a bowl, add the Low Sodium Chicken Salt and stir. In a food processor, add the broth and the remaining ingredients. Pulse to combine.

With a medium scoop, make meatballs and place on a greased baking tray. Bake at 375°F for 40 minutes.

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