MEATLESS MEATBALLS VEGAN RECIPES

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VEGAN MEATBALLS RECIPE | MARTHA STEWART



Vegan Meatballs Recipe | Martha Stewart image

Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.

Provided by Martha Stewart

Categories     Rice Recipes

Total Time 2 hours 25 minutes

Prep Time 35 minutes

Yield Makes 21 meatballs

Number Of Ingredients 9

1/2 cup short-grain brown rice
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils
8 ounces cremini mushrooms, roughly chopped (3 cups)
1/2 small red onion, roughly chopped (1/2 cup)
1/4 cup extra-virgin olive oil
1 tablespoon ground flaxseed
1 1/2 cups fresh vegan breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

  • Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
  • Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
  • With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
  • Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

VEGAN ITALIAN WEDDING SOUP WITH MEATLESS MEATBALLS | READY ...



Vegan Italian Wedding Soup with Meatless Meatballs | Ready ... image

The whole family will love this classic Italian offering! This vegan Italian wedding soup recipe features Hunt's Stewed Tomatoes with Basil, Garlic, and Oregano and Gardein Meatless Meatballs. This plant-based meal is sure to delight!

Provided by ReadySetEat

Total Time 70 minutes

Prep Time 35 minutes

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1 onion, chopped (about 1 cup)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cans (14.5 oz each) Hunt's® Stewed Tomatoes with Basil, Garlic & Oregano, chopped and juice reserved
2 containers (32 oz each) reduced-sodium vegetable broth
1 bag (12.7 oz. each) Gardein® Meatless Meatballs
1 cup orzo or acini de pepe pasta, uncooked
2 cups baby spinach leaves, chopped
1/2 cup shredded parmesan cheese or vegan alternative

Steps:

  • In a large pot, heat olive oil over medium high heat until hot. Add carrots, celery, onion, salt and pepper. Cook and stir 5 minutes or until vegetables are softened. Add chopped tomatoes and reserved juice, vegetable broth. Bring to boil, then lower heat to medium and add plant-based vegan meatballs. Simmer 10 to 15 minutes.
  • Add dry pasta and continue to simmer at a low boil, stirring frequently, until pasta is cooked through, about 10 minutes. Remove from heat and stir in chopped spinach. Allow Italian wedding soup to cool slightly. Ladle soup into bowls and top each serving with about 2 tablespoons shredded cheese. Serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 168

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