I know, right? But I didn't know what else to call these. They're "meatballs," but technically--not meat. So there you go, hehe.
Most of you know that lately, we've been trying to eat healthier. It's not a diet, but a lifestyle change. We originally planned on 6 days a week of raw and vegetarian (and if we were really feeling wild, vegan!), and one cheat day a week with some type of meat involved.
It's a few weeks later, and where are we now? Seven days a week of raw and vegetarian, and no meat! And even though I think of it fondly occasionally (and how weird is that?! hehe!), I don't miss it. I'm 100% serious when I tell you that. I'm not missing the meat. If I'm really jonesing for a burger, there are some great meat-free ones in the stores. Seriously--they do taste great!
We've been doing some reading, and here's the tricky part. My husband now wants to, and has pretty much gone vegan. I KNOW! I was more surprised than anyone. I'm almost there, really, except for eggs and cheese. I'm attached to them more than I was to meat, which blows my mind--I thought it would be the other way around. I can live with out milk, too--and have been since we started this journey. But eggs, on sunday morning? With cheese? Sigh. That's the tough part.
So if any of you vegans out there have good alternatives to breakfast (or favorite cookbooks!), please let me know! Because vegetarian books are full of egg recipes, hehe.
These un-meatballs were a result of a craving I'd had for weeks for spaghetti and meatballs. I was able to track down a recipe and method here at VeganDad. He has a a ton of great recipes, and this one was my answer. I used his genius method, but changed the seasonings to match my standby meatball recipe. Then after a simmer in the same sauce recipe that I always use, these were ready. They held up great to simmering for a couple of hours. A couple of them broke up, but I can live with that. This was a great way to satisfy my craving!
My other craving? Chicken noodle soup. Anyone have a killer magical vegan recipe that'll make me feel like I'm eating real chicken soup? I'll love you forever!
These are vegetarian, and not vegan--because there's parmesan cheese in them, and in the sauce.
adapted from VeganDad
2 (8 oz) pkgs of Tempeh, simmered for 10 minutes, cooled and grated
1/2 cup oats
1/2 cup nutritional yeast
1 cup vital wheat gluten
2 tsp dried oregano
4 TB Braggs Liquid Aminos
1 smallish onion, grated
1/2 tsp pepper
1 tsp dried parsley
1/2 cup grated parmesan cheese
1/2 tsp italian seasoning
1/2 cup water
In a large bowl, mix all of the ingredients. Form into balls--about the size of a walnut.
Heat a pan over medium heat, and add some oil to heat.
Sauté them until brown all over, then simmer in your favorite sauce for an hour or so.
Put them in the sauce to simmer, but don't go wildly stirring right away--just take a spoon and dunk them under the sauce.
Let them set up for at least 1/2 hour before you stir.
Serve over pasta, or in a bun with provolone for a great un-meatball sandwich.
An army of un-meatballs...
Brown them all over before you simmer in sauce...
Done. Now go eat!