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Vegan Meatballs |
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Add punch to your pasta with these hearty, flavorful vegan meatballs. Instead of processed, soy-based meat substitutes, these grain-and-nut based morsels will be the perfect addition to your next plate of penne or submarine sandwich, especially when slathered in homemade marinara sauce. For more tofu-free treats, try our 4 Delectable Soy-Free Vegan Meat Dishes from cookbook author and VegNews contributor Ricki Heller. |
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Makes about 24 meatballs |
What You Need:
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1-1/2 cups lightly toasted walnuts
1-1/2 cups cooked brown rice
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon chipotle powder
1/2 teaspoon salt
2 tablespoons chickpea flour
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What You Do:
1. Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet. In a large frying pan over medium heat, heat oil. Add onion and garlic and sauté until onion is golden, about 10 minutes.
2. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined.
3. Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned. Serve immediately or store in refrigerator for up to 4 days.
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