I reviewed Neat – a Healthy Replacement for Meat a few months ago when I made my Vegan Sloppy Joses using their Neat Mexican Mix.
Today I’m writing about their Italian mix AND their new egg replacer, the Neat Egg. The Neat Egg Mix is made with chia seeds and chickpeas. You just mix it with water and you get an egg substitute you can use in cooking and baking. The Neat Egg works wherever you would use egg as a binder.
The Neat Egg is vegan, non-GMO, gluten-free and soy-free. It’s a healthier egg replacer with no starches. Just healthy, superfood chia seeds and garbanzo beans.
I wanted to test the Neat Egg so I used the Italian Mix that Neat sent me and made some Neat meatballs. The Italian mix is a meat replacement made from pecans, chickpeas, gluten-free oats and Italian seasoning.
To make the meatballs, I used the same basic recipe I learned from my mother whenever she made meatballs. The only differences were that instead of meat, I used Neat and instead of eggs, I used Neat Eggs.
I combined the Neat Italian Mix with water, added the Neat Eggs (mixed with water), vegan Worcestershire sauce, vegan grated parmesan from Go Veggie! Foods, fresh parsley and more Italian herbs and spices. I added just enough gluten-free bread crumbs to make sure the meatballs would hold together.
Whenever my mother would make meatballs, she would simmer them in the marinara sauce but I wasn’t making that much sauce so I quickly pan-fried them in some oil until they were browned. Then I put a few on some heroes and topped them with Field Roast Chao Slices Creamy Original and some of my homemade marinara sauce.
The meatballs were delicious with great texture and flavor. The Neat Eggs worked perfectly to bind the meatball mix and add moistness to it.
Topped with my delicious marinara sauce and the ooey-gooey melted vegan cheese, these meatball heroes were decadent and indulgent. But no guilt because they were made from nuts and legumes with chia seeds as a binder.
The people at Neat are innovative and also very nice. Check out their web site and get yourself some of their meat replacement mixes and their new Egg Substitute.
Thank you, Neat, for the amazing mixes and egg substitute.
Vegan Meatball Parmigiana Heroes
GF if using gluten-free bread
Makes about 12 large meatballs
For the meatballs
2 Tbs. Neat Egg
3/4 cup water, divided
2 packages Neat Italian Mix
2 Tbs. gluten=free, vegan Worcestershire sauce
2 Tbs. Go Veggie! Foods Vegan Grated Parmesan or nutritional yeast
2 Tbs. fresh parsley, chopped
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. kosher salt
¼ cup gluten-free bread crumbs
Vegetable oil, for frying
For the heroes
4 gluten-free heroes or rolls
Marinara sauce
Field Roast Chao Creamy Original Slices
Combine the Neat Egg and ¼ cup water and stir. Set aside. In a large bowl, empty the packets of Neat Italian mix and add ½ cup water. Mix together. Add in the Neat Eggs and mix well. Add in the Worcestershire sauce, grated cheese, parsley and seasoning. Mix everything together. You want the mix to feel like it will hold together. If it’s too dry, add more water. If it’s too wet, add bread crumbs until the mix holds when you form a ball. Taste for any seasoning adjustments.
Heat a skillet over medium-high heat and heat a few tablespoons of oil in the skillet. While the oil is heating, roll the Neat mix into balls. I like my meatballs a little bigger than golf balls. Set them on a plate.
When the oil is hot, add the meatballs to the oil in batches. Fry until browned on all sides, about 5 minutes. You could also bake them on a baking sheet in a 350 degree oven for about 15 minutes. Set the meatballs on a paper towel-lined plate until you finish all the mix.
Preheat the broiler. Open the rolls and fill each one with 3 or 4 meatballs. Top with cheese and marinara sauce. Place the heroes on a baking sheet and put them under the broiler for just a few minutes to melt the cheese.
The “V” Word: Say it. Eat it. Live it.
Print Vegan Meatball Parmigiana Hero Made with Neat Italian Mix and Egg Replacer Author: Rhea Parsons Recipe type: Sandwich Cuisine: Italian Ingredients- For the meatballs
- 2 Tbs. Neat Egg
- ¾ cup water, divided
- 2 packages Neat Italian Mix
- 2 Tbs. gluten=free, vegan Worcestershire sauce
- 2 Tbs. vegan grated parmesan or nutritional yeast
- 2 Tbs. fresh parsley, chopped
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. kosher salt
- ¼ cup gluten-free bread crumbs
- Vegetable oil, for frying
- For the heroes
- 4 gluten-free heroes or rolls
- Marinara sauce
- Field Roast Chao Slices
- Combine the Neat Egg and ¼ cup water and stir. Set aside. In a large bowl, empty the packets of Neat Italian mix and add ½ cup water. Mix together. Add in the Neat Eggs and mix well. Add in the Worcestershire sauce, grated cheese, parsley and seasoning. Mix everything together. You want the mix to feel like it will hold together. If it’s too dry, add more water. If it’s too wet, add bread crumbs until the mix holds when you form a ball. Taste for any seasoning adjustments.
- Heat a skillet over medium-high heat and heat a few tablespoons of oil in the skillet. While the oil is heating, roll the Neat mix into balls. I like my meatballs a little bigger than golf balls. Set them on a plate.
- When the oil is hot, add the meatballs to the oil in batches. Fry until browned on all sides, about 5 minutes. You could also bake them on a baking sheet in a 350 degree oven for about 15 minutes. Set the meatballs on a paper towel-lined plate until you finish all the mix.
- Preheat the broiler. Open the rolls and fill each one with 3 or 4 meatballs. Top with cheese and marinara sauce. Place the heroes on a baking sheet and put them under the broiler for just a few minutes to melt the cheese.
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