Walnut Meatballs Vegan Recipes

WALNUT MEATBALLS (VEGAN)

Walnut Meatballs (Vegan) image

A very healthy alternative to meatballs. I'm always looking for yummy vegan food and I'm especially looking forward to trying this one. Many of my favorite vegan recipes come from the Micheff Sisters, Brenda Walsh, Cinda Sanders and Linda Johnson, on 3ABN. This is one of Brenda's recipes. Suggestions: These walnut balls can be made ahead of time and frozen. Can also use them in other sauces such as spaghetti sauce. Try making them a little smaller and using them for an appetizer. For "crispier" texture, fry them in a little canola oil instead of baking them. UPDATE: We finally tried this and were not disappointed! Made this with my Quick Vegan Pesto Alfredo Sauce (Recipe #246616) and Onion Herb Foccacia Bread (Recipe #246431)and it tasted terrific! I could see how frying them in a little oil would make them taste better plain, but I couldn't tell that much of a difference with them in the sauce and it's so much healthier having them baked. I'm going to try to make these again this weekend with a vegan gravy and hope it turns out just as good! I've had it now with sweeet and sour sauce and it tasted really nice.

Provided by Enjolinfam

Categories Lactose Free

Time 45m

Yield 32 1-inch balls, 32 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion
4 tablespoons water
2 tablespoons fresh parsley, finely minced
2 teaspoons chicken-flavored vegetarian seasoning (I use McKay's chicken seasoning, this is a vegetarian seasoning that tastes like a Chicken bouillon )
2 garlic cloves, finely minced
1 1/2 cups saltine crackers, finely crushed
1 cup walnut pieces (walnuts chopped)
1 cup rolled oats
1 (7 ounce) package extra firm tofu

Steps:

In food processor, purée the water and onion until smooth. Pour into large mixing bowl. Add all the remaining ingredients, mixing well until mixture holds together.
Coat hands with nonstick cooking spray.
Shape mixture into 1-inch balls.
Place on a baking sheet and bake for 30 minutes at 375 degrees.
Remove from oven and place meatballs on a platter. Garnish with fresh parsley. Serve hot with a variety of dipping sauces, such as Sweet and Sour, Marinara, or your favorite.

TOFU WALNUT "MEATBALLS" (VEGAN)

Tofu Walnut

This recipe was given to me by a vegetarian friend. She serves these "meatballs" as their family's main dish at Thanksgiving. They are easy to make, versatile, and delicious!

Provided by worldmom12

Categories Vegan

Time 50m

Yield 30 meatballs, 5 serving(s)

Number Of Ingredients 12

Ingredients

2 cups bread, torn into small pieces
3/4 cup walnuts, chopped
1/2 cup oats, quick-cooking
1/2 cup diced onion
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons vegan chicken seasoning (Chicknish, Butler's Chick-Style, or other)
16 ounces extra firm tofu
1/2 cup water (if needed)
2 tablespoons soy sauce

Steps:

Mix first 4 ingredients in a large bowl.
Add seasonings and mix until combined.
Drain tofu and crumble with hands into the meatball mixture, mix.
Add soy sauce and mix until all ingredients are incorporated.
With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
Cool and transfer to container or bag for freezing, or serve hot as desired.
(These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).

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