Kosher Vegan Italian-Style Meatballs

This is an Easy Bulk-Cooking Recipe that takes under 1 hour to fully prepare!

Prepare meatballs just like Nonna used to make, except meatless!

Putting this recipe together brought me back to summers with my grandparents; making meatballs and shucking lupini beans in the cantina with my Nonna, of blessed memory. I haven’t eaten meat in almost 20 years and I thought it was time to recreate her recipe.

Recipe

What you will need


  • an oven
  • boiling water
  • parchment paper
  • 2 baking sheets
  • 1 mixing bowl
  • silicone spatula
  • a knife and cutting board (or food processor)

Ingredient List


  • 2 cups of TVP (textured vegetable protein)
  • 2 tablespoons of ground flax seed combined with 6 tablespoons of warm water, or substitute with 2 eggs if you don’t need a vegan recipe (I have not yet tried this recipe with egg-replacement powder, let me know if you do!)
  • ¾ cup of glutinous flour (this is the most important ingredient, do not skip this)!
  • 1 medium-size onion, any kind (diced)
  • 2 tablespoons of olive oil
  • 1 tablespoon of dried basil
  • ½ a tablespoon of Garlic Powder
  • ½ a teaspoon of salt
  • ¼ a teaspoon of pepper

Cooking Instructions


  1. Re-hydrate the TVP by adding 2 cups of boiling water to 2 cups of TVP. Combine with dried basil, garlic, salt, and pepper and let it stand for 10-15 minutes.
  2. Combine 2 tablespoons of ground flax seed with 6 tablespoons of warm water to create a “flax egg” mixture. Let it stand for 10-15 minutes, stirring occasionally.
  3. Preheat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  4. Dice the onion. Once the TVP is hydrated and the flax egg has formed, combine the TVP, flax egg, olive oil and onion in a mixing bowl.
  5. Slowly add glutinous flour to avoid clumps and mix well until the mixture forms a large sticky ball.
  6. Using wet hands, form meat balls approximately 1 ½ inches in diameter and place 1 inch apart on a lined baking sheet.
  7. Bake meatballs at 425 degrees Fahrenheit for 12 minutes on one side, then flip and bake for another 5 minutes.
  8. Use as desired. Store in the freezer for up to 3 weeks. Store in the fridge for up to 1 week.

Cooking Instructions with Photos


  • Re-hydrate the TVP by adding 2 cups of boiling water to 2 cups of TVP. Combine with dried basil, garlic, salt, and pepper and let it stand for 10-15 minutes.
  • Combine 2 tablespoons of ground flax seed with 6 tablespoons of warm water to create a “flax egg” mixture. Let it stand for 10-15 minutes, stirring occasionally.
    • Dice the onion. Once the TVP is hydrated and the flax egg has formed, combine the TVP, flax egg, and onion in a mixing bowl.
    • Slowly add glutinous flour to avoid clumps and mix well until the mixture forms a large sticky ball.
    • Using wet hands, form meat balls approximately 1 ½ inches in diameter and place 1 inch apart on a lined baking sheet.
    • Bake meatballs at 425 degrees Fahrenheit for 12 minutes on one side, then flip and bake for another 5 minutes.

    I hope you try these meat-free balls for your next meatless meal. Looking for something to go with it? Try throwing these in my Easy Vegan Jambalaya Recipe!

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    Cheap + Delicious Vegan-Kosher Jambalaya

    1-pot recipe
    Makes 6-8 servings
    Total Time: 50-60 minutes

    INGREDIENTS

    PANTRY
    – 2 cups of Short grain brown rice
    – 1 box of vegetable broth
    – 1 can of crushed tomatoes
    – 1 can of black beans
    – 1/2 a can of black olives (diced)
    – 2 tablespoons of olive oil

    FRESH
    – 2 bell peppers (diced)
    – 1/2 a large yellow onion (sliced)
    – 4 cloves of garlic (finely chopped)

    HERBS
    – 3 dried bay leaves
    – 5 sprigs of tyme

    SPICES
    – Paprika
    – Cumin
    – Salt
    – Pepper

    SUGGESTION:
    I wish I had added some finelt chopped serano peppers to this to give it a more authentic flavour, I just didn’t have any on-hand.

    NOTE:
    I “salted” and “peppered” at every step.

    STEPS
    1. In a large sauce pan, heat 2 tablespoons of olive oil and fry your FRESH ingredients.
    2. Immediately add HALF of your SPICES and stir to evenly coat everything.
    3. Let it fry for 4 minutes, stirring every 30 seconds.
    4. Add the black beans and black olives and fry for another 3 minutes.
    5. Using a sieve, rinse the rice under cold water for 3 minutes. Continuously stir the rice until the water runs clear.
    6. Combine the rice in the pot and fry it for 5 minutes or until it is crisp, stirring every 60 seconds.
    7. Add the remaining INGREDIENTS and SPICES and combine.
    8. Heat to a boil and then let it simmer for 35-45 minutes, or until the rice is fully cooked. Stir occasionally, making sure nothing sticks to the bottom.

    Serve with some warm corn bread (or just corn on the cob) and indulge in comfort!

    Vegan-Kosher 1-pot Pulled Pork Recipe

    I couldn’t find an quick and easy “pulled pork” jackfruit recipe online, so I made my own! I want to try this next in my slow-cooker for Shabbat… Is that “Kosher”?

    Kosher, Vegan and can be made gluten-free

    I wanted the cheapest vegan pulled pork in as few steps as possible. This is also a 1-pot recipe, so all you will need is a cutting board, knife, a sauce pan, spatula, and something to break apart the jackfruit.

    The only things in here are jackfruit, onion, oil, spices and vegetable broth. If you’re in a pinch, water will do. That makes this less than 5 ingredients! 

    All this food from the clearance bins was less than $6:

    -$1.67 for jackfruit

    -$1.99 for 2 heads of iceberg lettuce (of which I only needed 1/2 of 1)

    -$1.49 for the buns (regular $2.99) In actuality those buns were in my freezer from last week, but I added its cost for posterity.

    Ingredients:

    The onion, leftover broth, and spices I already had at home, so you can round the total up to $6 if you like. I shop at dinner hour during the week, which is the best time to find half-off fruits, veggies and bread. The stuff that gets thrown away at the end of the night is sometimes even more than 50% (like the iceberg lettuce I got).

    Directions:

    1. Sauté the onions in 2 tablespoons of oil with spices and cook until brown (about 5 minutes)
    2. Add jackfruit and fill the pan with broth until the jackfruit is mostly submerged. 
    3. Cover the pan and let it simmer until the jackfruit is soft (for 10-15 minutes).
    4. Once the jackfruit is soft, add the barbecue sauce and cook until hot. 
    5. Put on a bun (or gluten-free alternative), top it with some crunchy lettuce and it’s ready to serve!

    These with a side of coleslaw or potato salad, I see this being my favourite summer comfort food. This was my first attempt, so I’m looking forward to trying it again.

    Next time I would like to make my own barbecue sauce, but I was being really lazy… If you tried making this yourself, let me know what you loved or may have done differently in the comments below!

    My Easy 1 Pot Baked Mac N Cheez (Vegan, Nut-free)

    When I’m in artist-mode I don’t take care of myself. I’m more than guilty of getting lazy and slipping up with my self-care. Self-employed people work endless hours, skipping meals and losing sleep over our work.

    When it comes to being lazy and trying to cook, they usually don’t go together. It’s always the same thing: I need a break and go to make something to eat, I’m too tired to think of something to eat—never mind find a recipe—and then just order pad-thai for the second time this week instead.

    If you’re finding yourself in a dinner-funk, this one is for you!

    I will be using “cheez” rather than “cheese” because this is a vegan recipe. There is no dairy in this recipe!

    Ingredients:

    • 3 cups of elbow macaroni (or any pasta)
    • 2 cups of milk substitute
    • ⅔ cup of cheez powder (recipe below)
    • 2 tsp minced garlic
    • ⅓ cup of vegan cheddar cheez
    • bread crumbs

    Directions for Pasta:

    1. Bring a pot of water to boil: set stovetop to medium-high until boiling
    2. Once boiling, add 3 cups of elbow macaroni (or any pasta) and cook according to package—I was unfortunately out of macaroni noodles and had to use penne
    3. Add a pinch of salt and stir occasionally
    4. Preheat oven to 350° Fahrenheit
    5. Remove pasta from heat and turn stovetop down to medium-low for the cheez sauce
    6. Strain the pasta and put it in a casserole dish for later

    Directions for Cheez Sauce:

    1. Add milk, salt, pepper, and minced garlic to your warm saucepan (the pot from before)
    2. Whisk all the clumps out before melting in the vegan cheez
    3. Melt cheez over medium-low stovetop, pour sauce over the cooked macaroni and stir evenly
    4. Press the pasta down to pack it into the dish before adding bread crumbs
    5. Add 3 fist fulls of bread crumbs and the rest of the cheez on top 
    6. After the last of the cheese, I added an extra fist-full of bread crumbs for good measure
    7. Bake uncovered for 20 minutes, at 350° Fahrenheit

    Ideas for variations:

    • Add buffalo wing sauce to your cheez sauce to spice things up (I’m the only spicy food lover in the house, which is the only reason I didn’t try it)
    • Add onions when you bake your pasta for some more variation in texture
    • Make it more kid-friendly by adding extra cheez and swapping macaroni for bow-tie noodles—I halved the recommended amount of cheez to reduce the cost-per-portion, but you can never add too much cheez!

    So that’s my easy 1-pot baked vegan macaroni and “cheese” recipe for lazy artists and busy people. Let me know how easy this was if you tried this at home and how it turned out—if you’ve been looking for an excuse to use your pretty pyrex dishes, here it is!