I’m not a huge lover of mock beef – for me, its only uses are in tacos, lasagna, and as meatballs.
These meatballs, in particular. Soft enough to break with a fork after being soaked in sauce, yet tough enough to not break down in sauce, either. A tasty addition to your favourite spaghetti recipe. This winter, I’m going to try serving them in a sweet-and-sour sauce like my mom did when I was an omnivore kid – I’ll let you know if it works.
The great thing about this recipe is how easy it is. Mix stuff together, bake in oven. You’ll need only about 10 minutes of hands-on time, so it’s perfect if you want something hearty but are feeling lazy, or want something that you can make with your kids. Keep in mind that when I say that you have to bake this for a long time, I really mean it – 40 minutes is needed, even though they’ll look “done” after 20.
Vegan Meatballs – recipe by Agent Minty
Makes approximately 2 dozen 1-inch balls
- 1 package (12oz/340g) vegan “ground round” or similar
- 3 Tbsp red wine
- 1/4 tsp garlic powder
- 1/4 tsp dried sage
- 2 tsp dried oregano
- 1 Tbsp olive oil
- 1/8 tsp ground black pepper
- 7 Tbsp (well packed) gluten powder
- Preheat oven to 390F.
- Combine all ingredients except gluten powder, and mix well.
- Add half of gluten powder, and stir well.
- Add last of gluten powder tablespoon by tablespoon, stirring between additions.
- After adding last of gluten, knead with hands for about two minutes, until it starts to ball together.
- Form into 1-inch balls.
- Place balls on a parchment-lined cookie sheet.
- Spray balls generously with cooking spray (I used an olive-oil baking spray), or brush with oil.
- Bake in the centre of the oven for 30 minutes, shaking sheet halfway through to turn over the meatballs.
- Turn off the oven and let meatballs cool inside for at least 10 minutes.
Meatballs will have shrunken noticeably by this point!
- Store in a sealed container for a few days as is, if desired.
- Add to hot spaghetti sauce and simmer for 10 minutes before serving.