• ARTISTIC VEGAN
    • Blog
    • Recipes
      • Appetizers and Sides
      • Drinks - Elixirs!
      • Bread
      • Breakfast >
        • Muffins
        • Bars
        • Oatmeal / Porridge
        • Pancakes & Waffles
        • Skillet & Baked
        • Smoothies & Smoothie Bowls
      • Condiments
      • Dessert >
        • Bars
        • Chocolate
        • Cookies
        • Frosting
        • Frozen Desserts
        • Pies & Cakes
      • Main Dishes >
        • Baked / Grilled
        • Beans / Legumes
        • Burgers/Wraps/Sandwiches
        • Healthy Grains
        • Mexican Food
        • Noodles/Pasta
      • Salad
      • Soup & Stew
      • En Français
    • Store
    • Cookbook
      • New Book
    • Videos
    • About
      • Disclosure
    • Contact
  • ​COOKBOOK​
  • PREMIUM
  • ​Recipes   COOKBOOK   PREMIUM

Meatballs! Vegan & GF Oatballs! | Albóndigas Vegano

10/4/2019 0 Comments
 
Picture
Meatballs can be yours. They're great for your body and the planet. They taste amazing and are surely husband approved! Meaty consistency and they don't taste like oats due to our flavor bomb of ingredients. We seared them, baked them and then had them over pasta with homemade sauce, vegan parmesan and fresh basil. I can only imagine how great they'll be in a sub! Mamma Mia! 
Picture
Picture
Shoutout to the lovely Kim McPherson for her request for meatballs made of oats! Another great request that we wouldn't have done without you! They are amazing, I was so excited with how they turned out. I can't wait for you all to try! Snap a pic and share on your story, if you tag me I can re-post! My love, Christa 
Picture
https://youtu.be/DvV9MxV3KAg

Meatballs! Vegan & GF Oatballs!

Yield: 30
Author: Christa Clark
prep time: cook time: total time:
Meatballs can be yours. They taste amazing and are surely husband approved! We seared them, baked them and then had them over pasta with homemade sauce, vegan parmesan and fresh basil. I can only imagine how great they'll be in a sub! Mamma Mia!

ingredients:

Meatballs – Vegan & Gluten-free (Oatballs!)
  • 1 Small White Onion
  • 300 Grams White Button-cap Mushrooms
  • 3 Cloves of Garlic
  • 3 Tbsp. Tomato Paste
  • 3 Tbsp. Soy Sauce (sub: Worcestershire sauce)
  • 1 Tbsp. Molasses
  • 2 Cups Vegetable Broth
  • ¼ Cup Red Wine Vinegar
  • ¼ Cup Vegan Parmesan (recipe below)
  • 1 Tbsp Flax Meal
  • 3 Tbsp Water
  • 3 Tbsp Freshly Chopped Herbs (I used mix of: Parsley, Oregano, Basil)
  • 1 ½ tsp Fennel Seeds
  • 1 ½ tsp Dried Rosemary
  • 1 ½ tsp Dried Sage
  • 5 ¼ to 5 ¾ cups Oat Flour (a lot!)
  • Salt & Pepper to taste (1/2 – 1 tsp each)
  • Olive Oil in preparation
Easy Tomato Pasta Sauce
  • 1 Onion – finely chopped
  • 3 cloves garlic – finely minced
  • ¾ Cup Freshly Chopped Herbs (I used: Parsley, Basil and Oregano)
  • Salt and Pepper to taste
  • Dry Basil and Oregano to taste
  • 1 Can Tomato Sauce
  • 1 Can Diced Tomato
  • 3 Roma Tomatos Chopped
  • 3 Tbsp Tomato Paste

instructions:

How to cook Meatballs! Vegan & GF Oatballs!

Meatballs – Vegan & Gluten-free (Oatballs!)
  1. Mix together the flax meal and water, set aside.
  2. Place the onion, mushrooms and garlic in a food processor. Pulse until fine. You can also chop finely if preferred.
  3. In a skillet, add a little bit of olive oil or go oil-free with water/vegetable broth. Once warm add the onions, mushrooms and garlic with a small pinch of salt and pepper. Cook for a few minutes.
  4. Add the tomato paste and soy sauce, mix. Add the dry herbs: fennel seeds, rosemary and sage, I did crush these first, that’s optional. Mix for 30 seconds.
  5. Add the vegetable broth and red wine vinegar, and molasses. Allow to simmer for 10 minutes. Set aside.
  6. In a large bowl mix together the oat flour, freshly chopped herbs, mushroom broth mixture, flax mixture, and vegan parmesan. Mix together, if still hot, place in the fridge for 15-20 minutes.
  7. Transfer to a floured surface. Knead for 5 minutes or until it creates a smooth dough like consistency that you can easily roll into balls. I started with about 4 cups of oat flour, then added about another 1 to 1 ½ cups along the way as I was kneading, I find this method incorporates it nicely as you knead the dough and prevents sticky fingers and board.
  8. Using a small ice cream scoop or your hands, grab some dough and create meatballs. Place on a large baking tray lined with a silicone mat for ease. Repeat until done.
  9. Preheat your oven to 350°F.
  10. Add some olive oil in a non-stick pan, add the meatballs, avoid overcrowding so they don’t steam. Sear two sides, one on top and one on bottom until nice and golden brown. Set aside, repeat until done.
  11. Place the oatballs on a baking tray (lightly greased, parchment paper or silicone mat) and place in the oven. Bake for 25-35 minutes until nice and brown yet not overdone, mine were still nice and moist inside.
  12. Serve as your heart desires! I made a bed of noodles, added homemade pasta sauce, topped it with the meatballs, vegan parmesan cheese and fresh basil. Out of this world!
Easy Tomato Pasta Sauce
  1. If you are making the meatballs, in the same pan you pan-fried your meatballs, saute your onion until translucence.
  2. Add the garlic, take it another 30-60 seconds.
  3. Add the tomatoes (4 cups total), a little salt, pepper, dry basil and oregano to taste, mix and let it come together for about 20 minutes or so.
  4. Add the fresh herbs, stir in. Season to taste. Serve hot!

NOTES:

• Vegan Parmesan: ½ Cup Cashews, 3-4 Tbsp Nutritional Yeast, 2 tsp Garlic Salt +/- to taste. Blend until a parmesan like consistency. • FYI: After baking I tried adding the sauce to the meatballs, it makes them almost too wet and changes the texture and consistency. I believe it’s because these are oat-based. I prefer them plated on top of the sauce or if in a sub, in the center of the sauce.
Created using The Recipes Generator
Picture
Picture
Picture
https://youtu.be/DvV9MxV3KAg

Albóndigas – Vegano & Sin Gluten (bolas de avena!)

Yield: 30
Author: Christa Clark
prep time: cook time: total time:

ingredients:

Albóndigas – Vegano & Sin Gluten (bolas de avena!)
  • 1 Cebolla Blanca Pequeña
  • 300 gramos de champiñones/hongos blancos con capuchón
  • 3 clavos de ajo
  • 3 cucharadas de pasta de tomate
  • 3 cucharadas de salsa de soya (sub: salsa Worcestershire)
  • 1 cucharada de molassis (opcional)
  • 2 tazas de caldo de verduras
  • 1/4 taza vinagre de vino tinto
  • 1/4 taza de parmesano vegano (receta abajo)
  • 1 cucharada de linaza molida
  • 3 cucharadas de agua
  • 3 cucharada de fresco picado Hierbas (he utilizado la combinación de: el perejil, el orégano, la albahaca)
  • 1 cucharadita de semillas de hinojo
  • 1 cucharadita de romero seco
  • 1 cucharadita de salvia seca
  • 5 a 5 3/4 tazas de harina de avena (¡mucho!)
  • Sal y Pimienta al gusto (1/2 – 1 cucharadita cada una)
  • Aceite de Oliva en preparación
Salsa de pasta de tomate fácil
  • 1 cebolla – finamente picada
  • 3 dientes de ajo – finamente picado
  • 3/4 taza de hierbas recién picadas (utilicé: perejil, albahaca y orégano)
  • Sal y pimienta al gusto
  • Albahaca seca y orégano al gusto
  • 1 lata de salsa de tomate
  • 1 lata de dados cortados en cubos
  • 3 Tomates Roma Picados
  • 3 cucharadas de Pasta de Tomate
  • (4 tazas tamates en total)

instructions:

How to cook Albóndigas – Vegano & Sin Gluten (bolas de avena!)

Albóndigas – Vegano & Sin Gluten (bolas de avena!)
  1. Mezclar la linaza molida y el agua, reserva.
  2. Coloque la cebolla, los champiñones/hongos y el ajo en un procesador de alimentos. Pulse hasta que esté bien. También puede cortar finamente si lo prefiere.
  3. En una sartén, agregue un poco de aceite de oliva o vaya sin aceite con caldo de vegetal o agua. Una vez caliente añadir las cebollas, los champiñones/hongos y el ajo con una pequeña pizca de sal y pimienta. Cocine durante unos minutos.
  4. Agregue la pasta de tomate y la salsa de soya, mezcle. Añadir las hierbas secas: semillas de finel, romero y salvia, me molieron estos primero, eso es opcional. Mezclar durante 30 segundos.
  5. Agregue el caldo de verduras y el vinagre de vino tinto y molassis. Deje hermerar a fuego lento durante 10 minutos. Reservar.
  6. En un tazón grande mezcle la harina de avena, las hierbas recién picadas, la mezcla de caldo de setas, la mezcla de lino y el parmesano vegano. Mezclar, si aún está caliente, colocar en la nevera durante 15-20 minutos.
  7. Pasar a una superficie enharinada. Amasar durante 5 minutos o hasta que cree una masa suave como la consistencia que se puede rodar fácilmente en las bolas. Empecé con alrededor de 4 tazas de harina de avena, luego añadí alrededor de otras 1 a 1 tazas en el camino mientras estaba amasando, encuentro que este método lo incorpora muy bien como amasar la masa y evita los dedos pegajosos y el tablero.
  8. Usando una pequeña cuchara por helado o tus manos, toma un poco de masa y crea albóndigas. Colocar en una bandeja grande para hornear forrada con una estera de silicona para facilitar. Repita hasta que haya terminado.
  9. Precaliente el horno a 175°C.
  10. Agregue un poco de aceite de oliva en una sartén antiadherente, agregue las albóndigas, evite el hacinamiento para que no cocinen al vapor. Sear dos lados, uno en la parte superior y otro en la parte inferior hasta que sea agradable y de color marrón dorado. Dejar a un lado, repetir hasta que haya terminado.
  11. Coloque las bolas de avena en una bandeja para hornear (ligeramente engrasada, papel pergamino o estera de silicona) y colóquelas en el horno. Hornear durante 25-35 minutos hasta que agradable y marrón, pero no exagerado, los míos todavía estaban agradables y húmedos en el interior.
  12. ¡Sirve como tu corazón desea! Hice una cama de fideos, añadí salsa de pasta casera, la repegué con las albóndigas, el queso parmesano vegano y la albahaca fresca. ¡Fuera de este mundo!
Salsa de pasta de tomate fácil
  1. Si estás haciendo las albóndigas, en la misma sartén salteas tus albóndigas, salteas tu cebolla hasta que se transcluya.
  2. Agregue el ajo, tómelo otros 30-60 sceonds.
  3. Agregue los tomates (4 tazas en total), un poco de sal, pimienta, albahaca seca y orégano al gusto, mezcle y deje que se una durante unos 20 minutos más o menos.
  4. Agregue las hierbas frescas, revuelva. Sazonar al gusto. ¡Sirve caliente!

NOTES:

Notas: Parmesano Vegano: ½ taza Nuez de La India, 3-4 cucharadas de levadura nutricional, 2 cucharadas de sal de ajo +/- al gusto. Colocar en una licuadora, mezclar hasta que un parmesano como la consistencia. FYI: Después de hornear traté de añadir la salsa a las albóndigas, las hace casi demasiado húmedas y cambia la textura y la consistencia. Creo que es porque están a base de avena. Prefiero que se en la parte superior de la salsa o si en un sub, en el centro de la salsa.
Created using The Recipes Generator
Picture
Picture
0 Comments



Leave a Reply.

    Picture
    Follow
    Picture

    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

    Find Yoga at ChristaJClark.com

    More about Christa
    Search Artistic Vegan 

    Current Reader Favorites
    Picture
    Homemade Vegan Italian Spiced Sausages
    Picture
    Vegan Chicken
    Picture
    Vegan Empanada Dough
    Picture
    Homemade Vegan Sausage 
    Soy & Gluten-Free

    Picture
    How to Make Vegan Rugelach
    (Nut Horn Cookies)
    FIND RECIPES
    Picture
    Picture
    Shop
    Shop
    Shop


    Best Food Blogs

    Top 15 Blog 2022

    Picture
    ​ ​
    FEATURES
    Picture
    Picture
    Picture
    The man who lights my fire!
    www.geraldclark77.com
    Picture
    Picture

    The Artistic Vegan Cookbook - eBook

    $9.99
    View Details
    Shop
    Shop
    Shop
    Picture

    Categories

    All
    30 Day Cleanse
    Appetizers / Sides
    Bars
    Beans
    Beverages
    Bread
    Breakfast
    Burgers
    Cake
    Condiments
    Cookies
    Chocolate
    Desserts
    Eating Out
    Frosting
    Frozen Desserts
    Gardening-mother-earth
    Gluten Free
    Main Dishes
    Meat Alternatives
    Most Popular
    Muffins
    Noodles / Pasta
    Oatmeal
    Omelettes
    Pancakes
    Pie
    Pizza
    Raw
    Rice Grains
    Rice-grains
    Salads
    Sandwich
    Sauces Dressings
    Sauces-dressings
    Seasonal
    Side
    Smoothies/Smoothie Bowls
    Snacks
    Soups
    Spreads
    Tacos
    Wellness
    Yoga

Theme by ROOMY THEMES

Search hundreds of recipes:

Join thousands of followers!

Remember that wherever your heart is, there you will find your treasure. - Paul Coehlo "The Alchemist"
© 2012-2019 artisticvegan.com
Theme by ROOMY THEMES

  • Blog
  • Recipes
    • Appetizers and Sides
    • Drinks - Elixirs!
    • Bread
    • Breakfast >
      • Muffins
      • Bars
      • Oatmeal / Porridge
      • Pancakes & Waffles
      • Skillet & Baked
      • Smoothies & Smoothie Bowls
    • Condiments
    • Dessert >
      • Bars
      • Chocolate
      • Cookies
      • Frosting
      • Frozen Desserts
      • Pies & Cakes
    • Main Dishes >
      • Baked / Grilled
      • Beans / Legumes
      • Burgers/Wraps/Sandwiches
      • Healthy Grains
      • Mexican Food
      • Noodles/Pasta
    • Salad
    • Soup & Stew
    • En Français
  • Store
  • Cookbook
    • New Book
  • Videos
  • About
    • Disclosure
  • Contact