Vegetarian Meatball Recipe

You can combine this vegetarian meatball recipe with one of the other dishes on this site (such as the garlic pasta), or you can just eat the balls straight up. Another suggestion would be to put them on a bun, with additional sauce and condiments, to create a vegan meatball sub. You'll probably want to add some sort of sauce either way.

This recipe does involve some preparation time, so make sure that your oven is free and clear. Fortunately, slow-cooking is often a good thing when it comes to tofu, as it is often necessary to get all of the flavors absorbed... Yes, we are once again cooking with tofu here, it goes to show how versatile the bean-curd is. I hope that you've stocked your fridge with blocks upon blocks of the stuff by now.

Ingredients

1-1/2 pounds firm tofu, crumbled
1 cup breadcrumbs
1 cup diced onions
1-1/3 cups sauerkraut, drained
1/4 cup soymilk
1/4 cup tomato paste
1 tbsp paprika
1 tsp dried mustard
cooking spray

Preparation

1. Preheat oven to 350ºF

2. Spray medium-sized pan with cooking spray. Add tofu, onions, sauerkraut, and mustard. Sauté for about 5 minutes, until onions soften.

3. Pour the ingredients from step 2 into a food processor, along with the tomato paste and the soy milk. Blend for about 1 minute. Add paprika and bread crumbs and blend for an additional 30 seconds. Do not over-blend.

4. Roll mixture into about 20 meatballs. Spray a baking sheet with cooking spray and distribute the balls evenly across the sheet. Bake until browned, usually about 30 minutes.

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