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Bible Food - The Book of Galatians

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For some strange reason, occasionally I get a whim to find out what people in the "Biblelands" would have eaten at the time of the writing of a particular piece.  Apart from the references to meat and dairy, much of what the people ate in those days, in that place, sounds like a good fit for a touring vegan.  Today we did a little dip into the Book of Galatians,  a letter (epistle) written by the apostle Paul to the Christian communities in Galatia.   Scholars date Galatians to around AD 48–55. If it was written earlier, it would be one of Paul's first letters, possibly before the Jerusalem Council (Acts 15, AD 49), which addressed the issue of Gentile converts following Jewish customs.   The main theme of the letter is justification by faith rather than adherence to the Mosaic Law. Paul strongly argues against the teaching that Gentile Christians must follow Jewish laws (like circumcision) to be saved. He defends his apostleship, emphasizes the role of grace, ...

5 Recipes for 5-Ingredient Vegan Meatballs

 New vegans and old vegans alike are often searching for recipes that are quick to put together, with as few ingredients as possible, and with the deliciousness factor that attracts the fussy and suits those with stricter dietary requirements (such as gluten-free). 

Following are five simple recipes for vegan meatballs, each with only five basic ingredients.

Each recipe is versatile and can be customized with your favorite spices or sauces! (5 5-ingredient sauce recipes HERE.)

Lentil-walnut vegan meatballs with spaghetti

1. Lentil-Walnut "Meatballs"

Ingredients:

1 cup cooked lentils

½ cup finely chopped walnuts

½ cup breadcrumbs (use gluten-free if needed)

1 tbsp soy sauce or tamari

1 tsp garlic powder

Purchase Organic Lentils 
from Amazon Canada or from Amazon.com


Instructions:

Preheat oven to 375°F (190°C).

Mash the lentils with a fork or food processor until slightly chunky.

Mix in walnuts, breadcrumbs, soy sauce, and garlic powder.

Form into balls and place on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway, until golden brown.

Chickpea-Oat Vegan Meatballs in vegan gravy

2. Chickpea-Oat "Meatballs"

Ingredients:

1 cup cooked chickpeas (or canned, rinsed)

½ cup rolled oats

1 tbsp tomato paste (or Ketchup)

1 tsp Italian seasoning

Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Blend chickpeas and oats in a food processor until a coarse dough forms.

Mix in tomato paste, Italian seasoning, and salt/pepper.

Shape into balls and arrange on a parchment-lined baking sheet.

Bake for 20-25 minutes, turning halfway for even browning.

Black Bean-Cornmeal Vegan Meatballs

3. Black Bean-Cornmeal "Meatballs"

Ingredients:

1 cup cooked black beans

¼ cup cornmeal

1 tbsp barbecue sauce

1 tsp smoked paprika

1 tsp onion powder

Instructions:

Preheat oven to 375°F (190°C).

Mash the black beans in a bowl until mostly smooth.

Add cornmeal, barbecue sauce, smoked paprika, and onion powder. Mix well.

Roll into balls and place on a lined baking sheet.

Bake for 20 minutes, turning halfway.

Sweet Potato-Quinoa vegan Meatballs nestled in Greens

4. Sweet Potato-Quinoa "Meatballs"

Ingredients:

1 cup cooked sweet potato (mashed)

½ cup cooked quinoa

2 tbsp ground flaxseed

1 tsp cumin

Salt to taste

Purchase Organic Quinoa, other grains, and legumes 
from Amazon.com or Amazon Canada
 Instructions:

Preheat oven to 375°F (190°C).

Combine all ingredients in a bowl and mix until fully combined.

Shape into balls and arrange on a parchment-lined baking sheet.

Bake for 20-25 minutes, flipping halfway through.

Mushroom-Tofu vegan meatballs with Chinese vegetables

5. Mushroom-Tofu "Meatballs"

Ingredients:

1 cup finely chopped mushrooms

½ cup crumbled firm tofu

½ cup breadcrumbs

1 tbsp soy sauce

1 tsp thyme

Instructions:

Preheat oven to 375°F (190°C).

Sauté mushrooms until most of the moisture evaporates. Cool slightly.

Mix mushrooms with tofu, breadcrumbs, soy sauce, and thyme.

Form into balls and place on a baking tray lined with parchment paper.

Bake for 20-25 minutes, turning once.  

See Shirley Gong's Mushroom Sauce recipe here.

Which one did you try and how did it go?

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