These meatless veggie balls are perfect with Marinara sauce on hot sub sandwiches. Cookbook: Plant Pure Nation by Kim Campbell
1/2 cup bulgur
1 cup water
1 onion, diced
1 celery stalk, dices
1/2 cup walnuts, chopped fine
1 14 ounce block extra-frim tofu, drained
1 Tbl tamari
1 1/2 c whole wheat bread crumbs
3 garlic cloves, minced
1 tsp dried thyme
1/4 cup vital wheat gluten (optional)
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/4 tsp black pepper
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Place the bulgur in a medium saucepan. Add the water, cover, and bring to boil over medium-high heat. Reduce the jet and simmer for 10-15 minutes, or until all the water has been absorbed.
Saute onion and celery in a small amount of water until tender.
Chop walnuts and place in a medium size bowl.
Place the tofu and tamari in a blender and blend until smooth and creamy.
In a large bowl, combine cooked bulgur sautéed veggies. blended tofu, bread crumbs, walnuts, garlic, thyme, wheat gluten (if using), nutmeg, salt, and pepper.
Shape the mixture into balls and place on the prepared baking sheet.
Bake for 30 minutes, or until the veggie balls are browned.
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