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foxytina_69
Jun 25th, 2005, 11:07 PM
i know vegan 'meats' dont fancy some people! but i was craving vegan meat balls, and since i cant have gluten (seitan, tvp, fake meats) i was wondering if anyone had any ideas on how to make some vegan meat balls. any ideas?

foxytina_69
Jun 25th, 2005, 11:14 PM
i found a recipe here for 'nut balls' so these might work :)

http://vegweb.com/recipes/subs/2958.shtml

DianeVegan
Jun 26th, 2005, 02:02 PM
You could try the nutloaf at veganmania (www.veganmania.com) and just make it into balls. These turn out fairly moist but really good.

lolamako
Jun 26th, 2005, 04:54 PM
Ooooo, I cant have gluten either!

Phillip made these amazing burgers the other night and I think that you could make them into meat balls with texturized SOY protien. What I really am saying is he found the best binder EVER. We have tried potatoes, egg replacer, flour ,all kinds of other stuff before I knew I was gluten intolerant, and the best one so far is white rice flour, but you have to get it at a asian store not the kind at the regular store cause thiers is kinda gritty.

It gets a little gummy, but it holds them together pretty darn good. So I think if you sauteed the tSp in like onions and garlic and whatever other spices you like, then rolled them up with the rice paste, GENTLY fried them and put them over rice pasta with sauce they would be pretty good.....Oh and sauteed mushrooms(earth balance, garlic and a little basil and cook till all the liquid is gone, it takes forever but its so worth it)

littleTigercub
Jun 26th, 2005, 08:19 PM
I am of no help, I am afraid, but why call them meat balls at all when they do not contain any? Sorry to be so particular about this but a "vegan meatball", to me, is like a male girl.

littleTigercub

foxytina_69
Jun 26th, 2005, 11:05 PM
uhm because i didnt know how else to explain them?! hence why i put "meats" in quotation marks on my first post.

foxytina_69
Jun 26th, 2005, 11:05 PM
Ooooo, I cant have gluten either!

Phillip made these amazing burgers the other night and I think that you could make them into meat balls with texturized SOY protien. What I really am saying is he found the best binder EVER. We have tried potatoes, egg replacer, flour ,all kinds of other stuff before I knew I was gluten intolerant, and the best one so far is white rice flour, but you have to get it at a asian store not the kind at the regular store cause thiers is kinda gritty.

It gets a little gummy, but it holds them together pretty darn good. So I think if you sauteed the tSp in like onions and garlic and whatever other spices you like, then rolled them up with the rice paste, GENTLY fried them and put them over rice pasta with sauce they would be pretty good.....Oh and sauteed mushrooms(earth balance, garlic and a little basil and cook till all the liquid is gone, it takes forever but its so worth it)

TSP has gluten in it :confused:

lolamako
Jun 27th, 2005, 02:11 AM
no thats why I suggested it.I have seen it under both TSP and TVP, I have not tried to make meatballs with it though...

http://www.healthy-eating.com/nutritional_info-TVP.html#165-124

foxytina_69
Jun 28th, 2005, 11:01 AM
oh thats odd, i remember reading something a while ago about how celiacs couldnt eat TSP/TVP. :)

foxytina_69
Jun 28th, 2005, 11:17 AM
i also found this recipe. its not vegan but its easy to 'veganise' (and id obviously substitute the whole wheat bread crumbs)

http://www.alive.com/2306a7a2.php

foxytina_69
Oct 20th, 2005, 08:56 AM
that link i gave in my previous post is the recipe i used to make my veggie balls.

the things i did different were:

i sauteed the onion in oil rather than coconut butter

i obviously used egg replacer and soy milk

i didnt use kefir

i used sea salt

i used ketchup instead of tomato paste

i used garlic powder instead of a garlic clove

i added a few dashes of sage, pepper, and marjoram to the mix aswell

and i also added 1/2 cup of flour to the mix so it would dry it out a bit.

i also used 2 1/2 cups of bread crumbs right in the mix, instead of saving half a cup of bread crumbs to roll the balls in. instead, i just rolled the balls in flour and then fried them.

i processed the carrot until it was a pulp like consistency, aswell as processed the onion until it was very fine. and the bread crumbs should also be fine.

next time i would probably dab the carrots w/ some paper towel to rid it of the excess moisture, but other then that it worked out great. the balls are pretty wet and a little hard to work with but they are so worth it. i couldnt believe how delicious they were with pasta sauce on top of spaghetti. mmmm!!! my bf said he wouldnt know the difference between real ones and these.

foxytina_69
Oct 20th, 2005, 08:58 AM
oh, and next time i might bake them instead. it would probably be easier then trying to brown all the sides by frying them.

Artichoke47
Oct 20th, 2005, 11:12 PM
I think I posted a recipe for pecan-cashew balls. You could make that gluten-free.

Pilaf
Oct 21st, 2005, 12:00 AM
i found a recipe here for 'nut balls' so these might work :)



I'm very sorry but I find that recipe name hilarious, and will definately use it in the future.

ConsciousCuisine
Oct 21st, 2005, 12:51 AM
Hmm, nut balls! Balls, nuts! Balls of nuts, NUTBALLS! :D

I wish there were a way to make them with less fat calories and have them be as yummy (well, 1 recipe is split between 3 of us and 1 of us counts as 2, so it serves 4 but still... :p ). They are just too delicious!

foxytina_69
Oct 31st, 2005, 06:28 AM
the recipe i used to make the veggie balls with, is what im making 'salisbury steak' with tommorow. its so yummy and moist and melts in your mouth. yummmm. i can only imagine how it will taste w/ fried onions and gravy.

maya
Nov 29th, 2005, 05:00 PM
Soy Meatballs

4 T. bread crumbs
2 T. cornstarch
4 T. finely chopped cilantro
1 T. chili powder
1 cup ketchup
1/2 cup thinly sliced green onion
2 tsp. pressed fresh garlic
2 (14oz) packages GimmeLean Soy meat

Preheat the oven to 375F.
In a medium bowl, use a fork to mix the breadcrumbs, cornstarch, cilantro, chili powder and ketchip until well moistened. Mix in the onion and garlic. Using your hands fold the GimmeLean Soy meat into the wet mixture until well blended.

With wet hands, form into 32 (1 1/2" in diameter) meatballs and distribute on two non-stick baking sheets leaving about 1/2" between meatballs. Spray meatballs lightly with Olive oil spray. Bake uncovered for 15 minutes until meatballs are lightly browned.

cedarblue
Jan 4th, 2006, 06:39 PM
what is gimmelean soy meat? is it a type of veggie mince :confused:

Tigerlily
Jan 4th, 2006, 06:49 PM
Yes, I think so Cedar. It's a fake "ground beef" product. It looks really gross, IMO.

cedarblue
Jan 4th, 2006, 06:54 PM
is it mushed together chilled or frozen and breaks apart when fried?

Tigerlily
Jan 4th, 2006, 07:24 PM
I never bought it before!

DianeVegan
Jan 4th, 2006, 10:30 PM
It comes mushed together in a plastic tube and is very difficult to break apart (due to mushiness). I think TVP that you can season/flavor to your liking is a much better product if you want something reminiscent of ground meat. I have used Gimme Lean in the past but it is not one of my favorites.