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| Uncooked balls - still okay to eat! :) |
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| Ready for baking! |
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| Om nom nom! |
2 cups, firmly pressed, grated carrot and zucchini (or really any veggie you want! This is what we used)
1 cup cubed, firm tofu, out of water
1 small onion, diced
1.5 teaspoons minced garlic
1.5 teaspoons minced garlic
Olive oil
1 cup bread crumbs
Dried parsley
Dried basil
Dried cilantro
Dried oregano
Salt
Pepper
Makes about 30 meatballs
Preheat oven to 350F. Combine grated veggies and potatoes in a bowl by hand. In a food process, process tofu (do not add extra water - it is supposed to look chunky and a little dry). Add processed tofu in bowl of grated veggies. Fry the diced onion and garlic in olive oil until just brown. Add to the tofu and veggie mixture. Add bread crumbs.
This is where you can get creative. Add as much parsley, basil, cilantro, oregano, salt, and pepper as you want. We used some of our Kirkland Organic No-Salt seasoning we had on hand. The fact that everything is a vegetable makes it possible to taste-test to your liking. We added about 1-2 teaspoons of everything.
Form the meatballs. Grease a cookie sheet and place the meatballs on top. Bake on each side about 15 minutes. Be careful when you flip - these are very delicate little balls and can smash or break apart easily. Watch so they don't burn.
Vegan Spaghetti Sauce
1 small yellow onion, diced
1 tablespoon garlic
1 cup crushed tomatoes
1/2 cup chopped vegetables, such as mushrooms, peppers, more onion, etc. Optional.
2 cups tomato sauce
Dried parsley
Dried basil
Dried cilantro
Dried oregano
Salt
Pepper
Fry onions and garlic until just brown. Add crushed tomatoes, cooking a little bit. Add chopped vegetables if desired. Add tomato sauce. Add as much parsley, basil, cilantro, oregano, salt, and pepper as you want.
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