TASTY SNACK BALL THINGS (VEGAN!)
I don't remember where I got this from. I was so happy to find an easy-to-prepare vegan snack though. I love these things, let me know what you think
Provided by Smileyfroggy
Categories Lunch/Snacks
Time 5m
Yield 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all the ingredients.
- Roll into SMALL balls (they are very rich) and then roll the balls in the extra wheat germ.
VEGAN SPAGHETTI AND (BEYOND) MEATBALLS
Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Dice tomatoes and return them to the can with their juice.
- Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
- Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
- Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.
Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g
VEGAN "CHICKEN" BALLS
Vegan Chinese-style "chicken" balls. They taste better than the real thing. If you enjoy eating chicken, you can use the batter with precooked chicken. Serve with your favorite sweet-and-sour sauce.
Provided by BRIDY
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 4h24m
Yield 6
Number Of Ingredients 16
Steps:
- Dissolve vegan stock cubes in the boiling water in a bowl. Add garlic, thyme, rosemary, sage, and 1 pinch salt. Cut tofu into 1-inch cubes and add to the marinade. Cover with plastic wrap and refrigerate, 4 hours to overnight.
- Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.
- Stir 5 tablespoons water and flaxseed meal together in a separate bowl. Let "egg" stand until thickened, about 5 minutes. Add soy milk; mix well. Stir into the flour mixture until batter is well combined.
- Heat oil in a large skillet over medium heat.
- Take the tofu pieces and dip them in bowl of flour; move into the batter to coat. Fry in the hot oil until browned, 2 to 4 minutes per side.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 28.4 g, Fat 8 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 603 mg, Sugar 1.7 g
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