November 1, 2020

Vegan meatballs (soy free, gluten free and oil free)

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Served here on gluten free pasta, these meatballs are packed with protein and flavor. You can make them in advance and freeze them for easy future meals and can even crumble them for an easy whole food based “meat” substitute.

Vegan Meatballs (GF, soy free and oil free)

Makes approximently 15 meatballs.

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Prep Time 40

Cook Time 40

Course Main Course

Ingredients

1/3 cup millet (dry)
2/3 cup water
2 TB flax seeds
1 cup walnuts
1/2 cup rolled oats gluten free if preferred
1 tsp salt
1 Tb italian seasoning
2 Tb additional water as needed

Instructions

Place the dry millet in a sauce pan. Over medium head, gently toast the millet for a few minutes. Add 2/3 cup water and bring to a boil. Cover the pan and cook for 15 minutes. Remove from heat and let the millet sit, covered, for 10 minutes.
Let the millet cool completely in the fridge.
Preheat oven to 375 F.
In a blender or food processor combine the flax seeds, walnuts and oats. Process or pulse to grind until a fine consistency is reached. It is okay if you are a few larger pieces of walnuts.
In a bowl, mix the walnuts, flax and oats with the cooled millet, salt and italian seasoning. Add the 2 Tb extra water gradually. The mixture should not be wet but the ingredients should not fall apart when pressed in your hand.
Form "meatballs" about 1 inch in diameter. Place them in a glass baking dish or on a baking sheet and bake at 375 for 35-40 minutes. Flip the meatballs after 20 minutes.