|
If you are looking for "vegetarian meat balls" (although the name itself is something of an oxymoron), try these oat balls. They can be served on their own with gravy, or used with pasta and marinara sauce. They freeze well, too, in case you want to save time and make a double batch.
Ingredients:
- ½ tsp salt
- ⅛ tsp thyme
- ¼ tsp sage
- ⅛ tsp marjoram
- ½ tsp garlic powder (or 1 clove garlic, minced)
- 1 T McKay’s mock-chicken seasoning
- 2 T soy sauce
- 1/2 cup rice milk
- 1/2 cup water
- 1/2 cup egg whites (or equivalent to equal 4 eggs)
- 1 onion, chopped finely
Place a frying pan over medium heat. When you splash a drop of water in the pan, the water should sizzle and evaporate.
Spray pan with olive oil. Saute chopped onions until clear.
Place water and rice milk in a saucepan and bring to a boil. Add cooked onions.
Add remaining ingredients and bring mixture to a boil.
Add:
- ¼ cup chopped walnuts (or other nuts or seeds)
- 1 1/2 cups rolled oats
- 1 Tbsp white truffle oil
Stir well. May add a bit more rice milk if you need to.
Cover, turn off heat, and let stand for 10 minutes or more.
Form into walnut-sized balls and place on greased cookie sheet.
Bake in oven preheated to 350 degrees F 10-15 minutes until brown. Turn and repeat until the other side has browned.
Serve on top of spaghetti with maranara sauce.
Or place oat balls in a pan of mushroom gravy, heat through, and serve with mashed potatoes.
|
Taylor's Recipes 
