Food & Drink Magazine

Vegan “Chicken” Meatballs

By Saythevword

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It’s been a busy summer and I’ve been neglecting writing up my recipes.  That doesn’t mean I haven’t been cooking or creating new recipes; I just haven’t been good about writing them up and posting them. Today that changes because I promised some people that I would get this recipe up.

Meatballs. Meatballs are sooo good and I love them whether I make them with lentils, eggplant or beans. Today, I’m giving you a recipe to make “chicken” meatballs out of the crumbs you get in the bottom of the big box of Butler Foods Soy Curls.

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If you order the big bulk box of soy curls, you end up with some crumbs at the bottom – DO NOT THROW THEM AWAY!!! Those crumbs are gold and you should use them to make yummy “ground” recipes like meatballs, Sloppy Joes, and other delicious dishes that I’ll be sharing with you soon.

Now, if you don’t order soy curls in the huge bulk box, why??? It’s a great value. But still, you could take a few soy curls and pulse them in a food processor to make your own crumbs. Or you could use TVP which is essentially the same thing.

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All you have to do is moisten the crumbs with hot broth or water and then mix in the seasonings you like. I wanted these meatballs to have a “chicken-y” flavor so I added poultry seasoning and carrot as well as using vegan “chicken”-flavored broth.

To the soy curl crumbs, I added lots of my favorite seasonings which include garlic, paprika, Italian seasoning, salt and pepper. To make it hold together, I used The Vegg egg replacer to make 2 vegan “eggs” worth. I would have used breadcrumbs but I was out of gluten-free ones so I used chickpea flour to suck up the moisture and hold the mixture together. Then I rolled them up into golf ball-sized meatballs.

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Before baking them, I seared the balls in a skillet just so they would have a bit of crust. That also helps them hold together better.

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I served my “chicken” meatballs over spaghetti with tomatoes, corn and zucchini – one of our favorite summer combinations. They are also delicious in a sandwich or on their own. Make them small and serve them as party appetizers.

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The lesson: don’t ever throw away the Butler Foods Soy Curl crumbs. They are gold! Enjoy!

Vegan “Chicken” Meatballs

GF

Makes about a dozen meatballs, depending on size

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 ­­­­

2 cups Butler Foods Soy Curls Crumbs

1 ¾ cups “chicken” broth

2 vegan eggs (I used The Vegg)

¼ cup grated carrot

1 Tbs. garlic powder

1 Tbs. paprika

2 tsp. poultry seasoning

2 tsp. Italian seasoning

Kosher salt and black pepper to taste

Up to 1 cup chickpea flour and/or breadcrumbs

3 Tbs. fresh parsley, chopped

Vegetable oil

Heat the broth in a small saucepan until it comes to a boil. Pour it over the soy curl crumbs in a bowl, a little at a time, until the crumbs absorb all the liquid and soften. It should take about five to ten minutes. Try to squeeze out any extra moisture. Prepare your vegan “eggs.”

In a large mixing bowl, combine the soy curl crumbs, grated carrot, “eggs,” and seasonings. Add the flour and/or breadcrumbs, a little at a time, until the mixture feels like it will hold together. Fold in the fresh parsley.

Preheat the oven to 350 and spray a large baking sheet with cooking oil spray or line with parchment paper. Heat some vegetable oil in a large skillet over medium-high heat. Use a tablespoon to scoop out some of the meatball mixture and roll them into golf ball-sized meatballs.

Set them on a plate, adding a few at a time to the skillet, just to sear them on the outside a bit. Transfer them to the baking sheet and bake for 30 minutes or until the meatballs are browned and firm. Enjoy them over pasta or in a sandwich.   

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Print Vegan "Chicken" Meatballs Author: Rhea Parsons Recipe type: Entree Cuisine: Italian   Ingredients
  • 2 cups Butler Foods Soy Curls Crumbs
  • 1 ¾ cups “chicken” broth
  • 2 vegan eggs (I used The Vegg)
  • ¼ cup grated carrot
  • 1 Tbs. garlic powder
  • 1 Tbs. paprika
  • 2 tsp. poultry seasoning
  • 2 tsp. Italian seasoning
  • Kosher salt and black pepper to taste
  • Up to 1 cup chickpea flour and/or breadcrumbs
  • 3 Tbs. fresh parsley, chopped
  • Vegetable Oil
Instructions
  1. Heat the broth in a small saucepan until it comes to a boil. Pour it over the soy curl crumbs in a bowl, a little at a time, until the crumbs absorb all the liquid and soften. It should take about five to ten minutes. Try to squeeze out any extra moisture. Prepare your vegan eggs.
  2. In a large mixing bowl, combine the soy curl crumbs, grated carrot, vegan “eggs” and seasonings. Add the flour and/or breadcrumbs, a little at a time, until the mixture feels like it will hold together. Fold in the fresh parsley.
  3. Preheat the oven to 350 and spray a large baking sheet with cooking oil spray or line with parchment paper. Heat some vegetable oil in a large skillet over medium-high heat. Use a tablespoon to scoop out some of the meatball mixture and roll them into golf ball-sized meatballs.
  4. Set them on a plate, adding a few at a time to the skillet, just to sear them on the outside a bit. Transfer them to the baking sheet and bake for 30 minutes or until the meatballs are browned and firm.
  5. Enjoy them over pasta or in a sandwich.
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The “V” Word: Say it. Eat it. Live it. 

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