There is nothing better than a hearty meatball for dipping in marina sauce, hot sauce, and even creamy horseradish. And using a plant-based meatball means it’s free of fat, cholesterol and full of fiber, antioxidants, vitamins and minerals. And these meatballs have plenty of protein, so feel free to load up.
I’ve been getting Spring Creek Organic Tofu Meatballs from Green B.E.A.N. Delivery and was saddened this week when they were not available. I was eating one for breakfast, looking at the ingredients and decided that I could make them myself.
I had some left over quinoa staring at me in the fridge, sitting next to a block of organic Spring Creek tofu (made in West Virginia!). Necessity is the mother of invention, and I need those meatballs. Within the hour (before 7 am, to be exact), I had a delicious homemade version.
- 2 cups of cooked quinoa
- 1 block of 16 oz tofu
- 2 tbsp yeast flakes
- 1/2 block (or package of shredded) vegan cheese (optional)
- 1 cup of vital wheat gluten OR gluten free flour
- 2 equivalent egg replacers prepared to direction OR 1/2 cup tapioca flour dissolved in as little cold water as possible and whisked. (Non-vegans may decide to just add 2 organic eggs.)
- 1 tbsp garlic salt (or less)
- 1tbsp basil
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp black pepper
- 1 tsp red pepper flakes
Preheat oven to 400 degrees. Combine quinoa, tofu, yeast flakes and seasonings in a bowl. Use clean fingers to mash and mix. Prepare egg replacers or tapioca flour and mix in thoroughly. Add flour of choice. You should be able to form into balls. If they aren’t holding, continue to add more flour. I made both regular and gluten free, and I couldn’t tell the difference in taste or texture!
Bake for 45 minutes. Top with sauce of choice. Delicious!