Vegan Italian ‘Meatballs’

Serve these flavorful vegan and gluten-free Italian ‘meatballs’ as an appetizer, with a drizzle of extra virgin olive oil or gluten-free Balsamic Vinaigrette. For a meal, try our recipe for gluten-free fettuccine topped with Simple Tomato Sauce, plus a side dish of steamed vegetables or a Garden Salad.

Ingredients:

• 1 Flax Seed ‘Egg’ (1 tablespoon ground flax seeds and 3 tablespoons water)
• 1 (8oz) package of Lightlife Tempeh or other brand, broken into small pieces
• 3 teaspoons coconut oil or more, divided
• 3 shallots, chopped
• 2 cloves garlic, chopped
• 1 small green bell pepper, seeds removed, diced
• 3 tablespoon San-J Gluten-Free Reduced Sodium Tamari, or other band
• 1/4 teaspoon sesame seed oil
• 1/2 cup gluten-free rolled oats
• 1/4 cup Italian parsley, large stems removed, chopped
• 2 teaspoons nutritional yeast
• 2 teaspoons pure maple syrup
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoons ground cumin
• 1 teaspoon Himalayan salt
• 1/2 teaspoon mustard powder

Directions:

1. In a small bowl, make the flax seed ‘egg’ by mixing 1 tablespoon of flax seeds in 3 tablespoons of water. Set aside.
2. Place 1 teaspoon of coconut oil in a large skillet. Add the shallots and sauté on medium-high heat for 3 minutes or until translucent.
3. Add the garlic and bell pepper. Sauté for 1 minute, or until aromatic.
4. Add the tamari, sesame seed oil, and tempeh. Toss until well combined. Remove from heat and let cool.
5. In a food processor bowl, add the tempeh mixture, flax ‘egg’ and remaining ingredients. Process for 1 minute or until well combined and sticks together.
6. Coat clean hands with 1/2 teaspoon of coconut oil. Place a heaping tablespoon of this mixture into your hands. Roll in the palms of your hands, to form a 2-inch ball or a little smaller, and coat it with coconut oil. Place the ball on a large, parchment paper lined baking sheet. Repeat with the remaining mixture, for a total 15 or 16 balls, adding more coconut oil to hands as needed.
7. Bake in a preheated 350º F oven, covered with a loose fitting piece of aluminum foil, for 45 minutes. Remove foil 15 minutes before the end of the bake time, and flip. You’ll know they’re done when browned and firm. But don’t serve them yet. Instead, refrigerate for at least 15 minutes, because cooling helps the centers to solidify, which gives them a ‘meaty’ texture. To reheat, place them in a large skillet with 1 teaspoon of coconut oil, on medium-high heat, and gently toss for 3 minutes or until coated with oil and warm. Serve as is, or with heated tomato sauce and gluten-free pasta. And if you like, sprinkle with a desired amount of Vegan Grated ‘Cheese.‘
   

Variations:

1. If you prefer, replace the shallots with one yellow onion, diced.
2. If you like spicy meatballs, add to the sauté 1 red chili or jalapeño pepper, seeds removed and chopped. Also, when adding ingredients to the food processor include a dash of chipotle powder.

Yield:
Makes 15 or 16 ‘meatballs’

P R I N T