Packed with flavor and spice, these meatless bean balls are my absolute top choice to serve with spaghetti and sauce—a total comfort meal—or in sub sandwiches. The Worcestershire and tomato paste are crucial, adding a wonderful depth and savory flavor.
Use one teaspoon of chili powder if you’d prefer milder meatless balls. Or triple that if you’re all about the heat. Make sure to follow each step closely, as this will ensure the texture turns out correctly—nice and crispy on the outside but moist and soft on the inside. Just how my favorite meatless meatballs should always be.
If you like this recipe and you’re loving making cruelty-free, vegan food, check out other plant-based recipes to keep the momentum going.
For those days when you’re in-between meals and get the mid-afternoon munchies, try energy balls. Carrot cake flavored energy bars are healthy and delicious and so easy to make! Check out this recipe.
I love to pair my meatless meatballs with gnocchi. And, recently, sweet potato gnocchi has been ticking all my boxes. It’s cathartic to make gnocchi by hand and really spend the time to lovingly create a nourishing meal I can eat immediately (after cooking, of course!) or freeze and reheat for future lazy weeknight meals. Adding wilted kale to the sweet potato gnocchi and meatless meatballs transform the dish to new heights. Try this recipe alongside my meatless meatballs.
While you’re cooking, venture into the dessert realm. If you’re trying to use up old, end-of-season mandarins or have an almost-expired packet of polenta lying around, make a cake out of it. Because, when life gives you mandarins and old polenta, make a gluten-free, vegan, decadent cake! Try this recipe and make all your zero-waste foodie dreams come true. By the way, that dairy-free yogurt frosting is a force to be reckoned with.
Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
