Simple "No-Meatballs" Recipe
When changing from "Carnivore" to "Herbivore" I was faced with many challenges. The biggest question I had is "If I don't eat meat, what can I eat?". The funny thing is there are really only four to five kinds of meat but there are hundreds of fruits, vegetables, nuts, seeds, grains and legumes (beans) to choose from.
When my family and I were meat eaters a household fave was Turkey Meatballs and I have been working for almost a year to come up with a recipe to rival them. Well, we've got a winner!
These No-Meatballs are simple, quick and scrumptious. They are have a nice and firm on the outside and tender and moist on the inside. You can put them in a Marinara Sauce and they will not fall apart, serve them in a Mushroom Gravy or a Vegan/Vegetarian Barbeque Sauce. This recipe is one that you will use again and again. Enjoy!
What you will need:
8x8 Pyrex Baking Dish
Food Processor
Makes 16 meatballs Prep Time 45 minutes
Ingredients 11
2 cups of cooked brown rice (recipe listed below)
3 large Portobello Mushrooms with gills and stems removed
1/4 cup of ground Flaxseed
5 tbsp of Steam Distilled Water
1 tsp of Dried Oregano
1 tsp of Dried Basil
1 tsp of Sage
1 tsp of Onion Powder
1 tsp of Garlic Powder
1 tbsp of Vegan Worstechire
1/4 tsp of Pink Himalayan or Sea Salt
Preheat your oven to 375 degrees.Grease your 8x8 Pyrex baking dish, do not use aluminum or any metal to avoid contamination of toxic metals in your food. Put ground flax in a measuring cup or bowl with 5 tbsps of water. Set mixture in the refrigerator for 15 minutes (flax egg).Chop 3 large portobello mushrooms with gills and stems removed into cubes. Put Mushrooms and two cups of rice into the food precessor, make sure the rice is still moist. Puree until mixture becomes sticky but some rice is still whole to give it texture.
Pour the mixture into a large bowl. Add your flax mixture and gently stir into the Rice and Mushroom Puree.Add all of your seasonings including the Wirstechire sauce into the mixture folding them into it with a spoon.
Roll the mixture into the palm of your hands to create 14-16 No-Meatballs and place them on your pyrex baking dish with a quarter inch between them. They will not melt or expand so you don't have to worry about them being close together.
