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Sunday, September 27, 2015

Vegan Oat Mushroom Meatballs


These delicious little balls are full of flavor, crispy on the outside and moist on the inside.  They are perfect for spaghetti and meatballs, meatball sub sandwiches, anywhere you need a good meatball substitute or just all by themselves with a marinara dipping sauce.  


In a large bowl add 4 cups of oat flour.
Next add the Italian seasonings, salt, black pepper, xanthan gum, vegan parmesean cheese and mix well.



Now add the tomato paste, mushrooms, dried onion flakes and vegetable stock.  Mix very well to combine.



Line a large baking sheet with parchment paper.  I use a small 1/4 c ice cream scoop to scoop out the meatballs.  Roll them in your hand to for a small ball after you scoop them out.




Lay the balls on the baking sheet.  Once you have them all rolled out, spray the tops lightly with canola cooking spray to help them brown.



Bake them in the oven at 350 degrees for 30 minutes or until they are golden brown, crispy on the outside and moist on the inside.



These freeze well.  Allow them to cool completely right on the baking tray and allow the tray to cool too.  Then pop the whole thing into the freezer and allow them to freeze until frozen solid.  Remove them from the baking tray and store them in the freezer in a ziploc freezer bag.
Makes 34 meatballs. 


Vegan Oat Mushroom Meatballs
4 cups oat flour (I make my own by grinding quick oats in the food processor until it is a fine powder)
1 tbsp dried Italian seasonings (basil, oregano, thyme combo)
1 tsp salt
1/4 tsp black pepper
1 tsp xanthan gum
3 tbsp vegan parmesean cheese, I use this delicious recipe here
1 tsp dried onion flakes
1/2 cooked mushrooms, finely chopped (I use my food processor for this)
2 heaping tbsp tomato paste
2 cups vegan, gluten free vegetable stock

In a large bowl add 4 cups of oat flour.
Next add the Italian seasonings, salt, black pepper, xanthan gum, vegan parmesean cheese and mix well.  Now add the tomato paste, mushrooms, dried onion flakes and vegetable stock.  Mix very well to combine.  Line a large baking sheet with parchment paper.  I use a small 1/4 c ice cream scoop to scoop out the meatballs.  Roll them in your hand to for a small ball after you scoop them out.  Lay the balls on the baking sheet.  Once you have them all rolled out, spray the tops lightly with canola cooking spray to help them brown.  Bake them in the oven at 350 degrees for 30 minutes or until they are golden brown, crispy on the outside and moist on the inside.  These freeze well.  Allow them to cool completely right on the baking tray and allow the tray to cool too.  Then pop the whole thing into the freezer and allow them to freeze until frozen solid.  Remove them from the baking tray and store them in the freezer in a ziploc freezer bag.
Makes 34 meatballs. 

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