This is post #10, meaning we are halfway through Vegan MoFo 2014. Thank the stars above!
This recipe incorporates my absolute favorite vegan “meatball” recipe with tomato sweet and sour sauce. You can serve it as an appetizer (I am thinking 1 sauce-coated meatball on a toothpick with a pineapple chunk ala 1975, know what I’m talkin about?) or as a main dish, as I did, here with kasha (buckwheat) or rice, noodles, etc. These would also be a terrific appetizer for an upcoming holiday meal.
The meatballs are made from mushrooms, walnuts, bread crumbs and spices and are in my regular rotation. I like making meatball subs as in the original recipe which you can find HERE. The meatballs themselves are sweet (although I cut the dates back to only 2 from 4 in the original recipe), so you do not need to add anything other than raisins to sweeten the sauce. You could also add that iconic pineapple to give this that retro sweet and sour meatball taste!
- 1 cup walnuts
- 1 package mushrooms
- 1 tsp oregano
- 4 sprigs fresh parsley
- 2 dates, pitted
- 1/2 tsp salt
- 1 tsp olive oil
- 1 cup fresh breadcrumbs, made from 2 slices of any whole grain bread (or 1 cup ground oats)
- 1 flax egg (1 Tbsp ground flax in 3 Tbsp water, mixed and set aside for 5 minutes)
- 1 400g jar of tomato sauce
- juice of 1/2 lemon
- 1/3 cup raisins
- 1 tsp sweet paprika
- Preheat oven to 200C.
- Lightly toast the bread in the toaster and let it cool.
- Finely grind the toast into crumbs in a food processor - transfer crumbs to a small bowl & set aside.
- In the food processor, finely grind 1 cup walnuts, half of the mushrooms, seasoning & parsley until well mixed. The mixture should be a bit moist from the walnuts.
- Transfer mixture to a medium mixing bowl.
- Add dates and remaining mushrooms to the processor until well ground.
- With a rubber spatula transfer date/mushroom mixture to the bowl with the walnut mixture.
- Add bread crumbs, olive oil, salt and flax egg - mix well.
- Using about 1 Tbsp of mixture, form into about 12 balls.
- Place on a parchment lined baking sheet.
- Bake for 15-20 minutes until brown.
- Mix all ingredients in a saucepan and heat over medium heat.
- Cook 10-15 minutes and taste. Adjust seasonings to suit your preferences.
- Gently stir in meatballs until coated.