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VEGAN CAULIFLOWER MEATBALLS


I’ve tried a lot of the faux meats out there.

The burgers, the hot dogs, the bacon, the sausage, the chicken.

VEGAN CAULIFLOWER MEATBALLS

These Vegan Cauliflower Meatballs are perfect for an easy dinner and packed full of healthy ingredients – plus they taste AMAZING! Serve over pasta with a classic marinara.

These Vegan Cauliflower Meatballs are perfect for an easy dinner and packed full of healthy ingredients (plus they taste AMAZING!). Serve over pasta with a classic marinara | ThisSavoryVegan.com #vegan #veggiemeatballs #veganuary


I’ve tried a lot of the faux meats out there.

The burgers, the hot dogs, the bacon, the sausage, the chicken.

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And while I think a lot of it tastes really good, there have definitely been a few duds.

What do you expect though?


Vegans have been around forever. But packaged vegan food has just seen a huge boom over the last couple years.

It’s going to take some time to perfect everything. Plus, we all have different tastebuds.


I hear vegans say all the time that nutritional yeast tastes like cheese.

Meanwhile I taste chalk.

Hence why you will rarely see me use it in a recipe.



Ingredients;
  • 1/2 head cauliflower cut in florets
  • 3 tsp olive oil separated + more for frying
  • 1/4 red onion roughly chopped
  • 2-4 cloves garlic peeled and roughly chopped
  • 1 cup oats
  • 1/2 cup bread crumbs
  • 2 tbsp Italian seasoning
  • salt & pepper to taste

Instructions;

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Spread cauliflower florets on baking sheet and drizzle 1 teaspoon of olive oil on top. Mix to spread oil evenly.
  3. Place in the oven and bake for 20 minutes.
  4. While cauliflower is cooking, heat 1 teaspoon of olive oil in a pan over medium heat. Add onion and garlic. Saute until onion is translucent (approx. 5-7 minutes). Remove from heat and set aside.
  5. Remove cauliflower from the oven.
  6. Add cauliflower, oats and garlic & onion mixture to a food processor. Pulse until combined. Transfer to a bowl.
  7. Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil. Stir to combine.
  8. Take 2 tablespoons of mixture in your hand and roll into a ball.* Place finished balls on a parchment lined baking sheet.** Once all of the balls have been formed, place them in the freezer for 10-15 minutes.***
  9. Add enough olive oil to coat the bottom of the same pan and place on the stove over medium-high heat.
  10. Place meatballs in the pan and cook for 10-15 minutes, or until browned on all sides and warmed through. Lower heat to medium if they begin to brown too quickly.
  11. Serve with warm marinara, fresh basil and vegan parmesan.


Notes;
*If mixture isn't sticking together, place in the fridge for 10 minutes to firm everything up.

**Be sure to press meatballs firmly together so they don't break apart while cooking.

***If you plan on using these at a later time, freeze them for the 10-15 minutes and then place them in a parchment lined tupperware. Place back in the freezer until ready to use. Follow remaining instructions as stated.


For The Full Instructions, Please Visit The Full Recipes: thissavoryvegan.com
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