Vegan Italian "Meatballs"
Ingredients
[Makes 10 to 14 balls]
1 package of Morning Star Griller Crumbles (entire package)
1 mashed potato
1/2 cup shredded carrots
1/4 nutritional yeast
1 tsp psyllium husk dissolved into 1/3 cup water (Note: vital wheat gluten or all purpose flour can be used in place of psyllium husk.)
2 tbsp olive oil
3 tsp liquid smoke (hickory)
1 tbsp onion powder
1 tbsp minced garlic
1 1/2 cup panko bread crumbs
1 oz fresh or dried oregano
1 oz fresh or dried parsley
1 tsp red pepper flakes
Fine salt to taste
Directions
First defrost the veggie Morning Star Griller Crumbles to ensure that the texture of the "meatballs" is soft and easy to mold into balls. For flavor, add Italian herbs and spices: oregano, parsley, onion powder, red pepper flakes, minced garlic, salt and nutritional yeast. For extra flavor and body, add mashed potato, shredded carrots, liquid smoke (hickory) and panko bread crumbs.
Add a drizzle of olive oil to the mixture for smoothness and the psyllium husk-and-water mixture as a binding agent.
Use your clean hands to mix the ingredients until well combined and shape the mixture into balls.
Drizzle olive oil into a frying pan set atop medium-high heat. Then add the balls to the frying pan when the oil begins to sizzle. Carefully turn and cook the balls on each side until golden brown. Then remove them from the pan and drain on paper towels to absorb excess oil.
Enjoy!
About Daniela
Follow her on Twitter @vegandishes365 and on Facebook at www.facebook.com/vegandishes365
Daniela was born and raised in Timisoara, Romania, where she spent her teenage years working as a fashion model for Elite. She has appeared in print ads and numerous television commercials in Romania and modeled for various brands in Germany and the U.S. These days, she's working behind the lens as a photographer's assistant and videographer. And when she's not hosting dinner parties for her vegan friends, Daniela dedicates her time to donating and participating in various fundraising events to benefit animals, in particular Last Chance For Animals (LCA).
Daniela is proud to be living and working in America, which in the years following the collapse of Nicolae Ceausescu's Communist regime seemed like only a dream. Despite living through such a difficult socioeconomic transition, Daniela recalls her childhood years spent with family in her grandmother's garden and kitchen as among the happiest of her life.
Long before "farm to table" was revived in America, Daniela was enjoying the culinary practice with her grandmother on a daily basis - growing, harvesting and cooking her own healthy and nutritious plant-based dishes. After moving to Los Angeles in 2010 and discovering the Hollywood vegan lifestyle, Daniela incorporated much of what she learned back home into dishes she cooks for her vegan friends.
Now, she's thrilled to be sharing her vegan recipes and cooking tips with HNGN's readers, who will be salivating in no time.
