vege meetballs-4

I know we are heading straight into the 3 C’s ‘Crazy Christmas Chaos’ and the last thing we need is to add a fourth C- Cooking and stress to our daily routine but its little effort for a good few meals.

I am all for mass producing at home to stock pile for a later date. Make your life easier and these little balls are actually full of all the good stuff.

SHHHHHH they won’t know E.V.E.R.

This recipe will make up to 54 balls and can be frozen so they are always on hand. Serve with some pasta, rice or mash and your fav sauce and  you can have dinner on the table in less than 30 minutes.

My middle son Mr4 who will generally give or take food ate 3 of these balls, left the pasta (which is unheard of) and happily announced they were “Delicious mummy!”

I nearly fell off my chair, seriously I did.

Lets get started.

450gm firm Tofu, drained and dried with paper towels

1 Tablespoon Psyllium Husk

1 slice of  day old Sour Dough Bread

2 Tablespoon Gluten flour

100gm Mushrooms

1 Tablespoon Brewers Yeast

100gm Cashews or Almonds

1 Tablespoon Bragg Liquid Aminos

1 Tablespoon Soy Sauce or if you can’t get braggs use 2 Tablespoons soy

1 Tablespoon Vege Stock

1 Carrot

1 Rib of Celery

1/2 cup  Rolled Oats

1/4 teaspoon Chilli Powder

1 teaspoon Dried Oregano

1 teaspoon Smoked Paprika

Salt and Pepper

Grab yourself a food processor or a thermomix and start by blitzing the nuts until you have a rough crumb.

Add the vegetables and do the same.

Now add the rest of the the ingredients and mix well.

This greyish looking blob will taste good, ignore the colour.

Pop this into the fridge to firm up 30 mins or so will do the trick.

When ready to cook heat a large frying pan and add enough oil to coat the bottom.

Roll  the mix into ping-pong size balls and when the frying pan is hot enough (on med heat) roll the balls into the pan and cook until that lovely golden crispy skin starts to appear.

Instead of manhandling these darlings I just give the pan a gentle jiggle and let them roll about in the pan. That ‘golden crispy’ needs to be on as much of the ball as possible.

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Drain them on kitchen paper and at this point cool/refrigerate/freeze or add to your fav sauce and eat.

We had ours with a classic tomato sauce but I’ve also had them with a certain well known Swedish style gravy, mash and lingonberry sauce.

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See you at the next recipe, until then..

Remember be inspired and keep cooking like it’s ‘better than a bought one’

Liv x