Name: Vegan Meatballs with Salsa Verde Recipe
Ingredients: 2 cups “beef” crumbles or textured vegetable protein; 1 cup bread crumbs; ¼ cup dairy-free milk; ½ cup onion (finely diced); 1 tablespoon fresh mint (minced); ½ cup cilantro (chopped); 1 teaspoon oregano; 1 teaspoon salt; 1 teaspoon black pepper; 2 vegetable bouillon cubes; 1 ½-2 cups vital wheat gluten or finely ground oats; 1 can tomatillos (drained); 1 onion (diced); 3 cloves garlic (minced); 2 in chipotle peppersadobo; 1 bunch of cilantro

Vegan Meatballs with Salsa Verde Recipe

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Servings: 20 Meatballs

Ingredients Method

Ingredients

2 cups “beef” crumbles or textured vegetable protein
1 cup bread crumbs
¼ cup dairy-free milk
½ cup onion finely diced
1 tablespoon fresh mint minced
½ cup cilantro chopped
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
2 vegetable bouillon cubes
1 ½-2 cups vital wheat gluten or finely ground oats
1 can tomatillos drained
1 onion diced
3 cloves garlic minced
2 in chipotle peppersadobo
1 bunch of cilantro

Method

Preheat oven to 375°F.
If using TVP, soak in hot water for 20 minutes. No soaking is required for the crumbles.
Soak bread crumbs in dairy-free milk until they have absorbed the milk. Then, add soaked bread crumbs, onion, mint, cilantro, oregano, salt, pepper, and bouillon to the beef crumbles or TVP.
Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
Form each ball with 2 tablespoons of the mixture and place on a greased baking sheet.
Bake for 30 minutes or until the meatballs start to get crispy; remove from oven.
To make the salsa, blend all ingredients and pour into a large frying pan. Simmer for 10 minutes, uncovered.
Add meatballs to salsa and cook together, simmering for 20 minutes, covered.

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Vegan Meatballs with Salsa Verde Recipe