I’ve been craving Italian food lately and one thing my husband misses sometimes are italian meatballs. It’s hard to make vegan neatballs that stays together as you cook them but I was not about to give up. I made them with shiitake mushrooms, walnuts and just a little vital gluten and yes it sounds strange but oh my they are soooooo good. I had to keep myself from eating them straight up.
Neatballs:
1/2 cup walnuts
1 garlic clove, grated
1/2 cup yellow onion, diced
1/2 cup shiitake mushrooms, chopped
1 tbs canola oil
1 1/4 cup grated cheese
1 tbs Bragg’s liquid amnino’s or light soy sauce
1 1/2 tsp Italian seasoning
1/2 cup rolled oats
1 tbs Vital wheat gluten
Pepper to taste
Place walnuts in a food processor and mix until it’s a fine meal. Heat oil on medium heat in a skillet. Saute garlic and onion for a few minutes until glossy, not brown. Add shiitake mushroom and saute for another minute or so. Add mix to walnut and mix for 10 seconds. Add cheese, bragg’s or soy sauce, Italian seasoning, rolled oats and gluten. Mix for 30 seconds or until you have a sticky ball of dough. Preheat oven to F400. With wet hands, roll the dough to desired size. Place in a greased baking dish and bake for 10 minutes. Now make the sauce.
Tomato sauce:
1/4 cup yellow onion, diced
1 large garlic clove, grated
1 tbs canola oil
1/2 tbs Italian spice
1 can fire roasted diced tomatoes
1/2 cup water
2 tsp sugar
2 tbs ketchup
Salt to taste
Pepper to taste
Heat oil in a skillet on medium heat. Cook onions and garlic until soft, about 5 minutes. Add italian spice and cook another 30 seconds. Add tomatoes, water, sugar and ketchup and stir while sauce simmer on low heat 10 minutes. Add salt and pepper. Add neatballs into sauce and serve with pasta and vegetables.
