All Photos © Christine Elise McCarthy 2015
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So – I made this vegan pasta using about 2 cups of flour & 3/4 cup semolina & about 1 cup of water & some salt by pulsing the dry ingredients in my food processor & then pulsing in the water until I got a dough. The results were not perfect so I shan’t get more into that recipe. I think egg-less pasta needs to be shorter & thicker – like cavatelli – and not these thin & fragile noodles. But this recipe is about the meatballs. The mixture tastes lovely though my final result was a tad dry. In reaction – I have upped the liquid ratio in this recipe. I’d love to hear your thoughts on your results.
I added chia seeds to the recipe because my eye doctor was concerned that my near-vegan diet did not include enough Omega-3 vitamins. Between the chia & the nutritional yeast – these guys are as good for you as they are yummy.
Makes 20-25 meatballs – (ping-pong-ball sized)
4 cups vegan Beyond Meat beefy crumbles (or two+ packages)
1 TBS olive oil
1/2 large red onion – diced
1 (15 oz) can garbanzo beans – including the liquid
1/2 cup chia seeds
1/2 cup fresh parsley – chopped
3+ garlic cloves
1/4 cup nutritional yeast (optional)
1 TBS dry oregano
1 TBS dry basil
1/2 cup bread crumbs
Heat the oven to 350.
Puree the onion, garbanzo beans AND THEIR LIQUID, chia, parsley, garlic, nutritional yeast, oregano & basil in a food processor. Season with S&P.
Heat the olive oil & warm the puree through. Let cool & form your meatballs. I cooked mine on parchment paper but a greased cooking sheet will do.
Bake for 15-20 minutes & turn the meatballs. Heat another 10-15. The meatballs should be hot & have a slight brown/crisp.
Serve with pasta & sauce of choice.