I made these twice during our Daniel Fast and my teenage son made them himself once because he loved them so much and was trying to stick to a vegan diet for his foods class. These taste interestingly a lot like meat, but you almost need a sauce to make them really pass for a meatball. They are good for snacking without the sauce, but if you put them in marinara or even BBQ sauce, they are delicious!
2 cups dry textured soy protein granules
1 3/4 cups veggie broth (or 1 bouillon cube dissolved in water)
1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vital wheat gluten flour
1 tablespoon Tamari or soy sauce
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
oil, for frying
Directions:
1. Reconstitute textured soy protein granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes.
2. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant, about 5-7 minutes. Remove from heat mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle.
3. With your hands, form balls about 1 1/2" in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
Source of recipe: This recipe was submitted by Joni Marie Newman, author of Cozy Inside, published by the Newman Press. See http://www.cozyinside.com for more recipes.
Serves: 20 balls, Preparation time: 20 min
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Thursday, March 31, 2011
Tempeh Breakfast Hash
This recipe is amazing. My kids actually really loved this and request it often. My 18-year old son actually made this one on his own too because he loved it so much. Keep in mind, this does not taste like traditional corned beef hash, but it is yummy!
16 ounces tempeh, crumbled
1/2 cup onion, chopped
3 garlic cloves, roughly chopped
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
salt and pepper, to taste
paprika, to taste
Directions:
1. Preheat oven to 350 degrees F. Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil. You can add water or more oil as needed.
3. Lay out on cookie sheet or shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.
2. Dust with paprika and bake for about 20-30 minutes, or until browned.
Enjoy!
Serves: 4, Preparation time: 15 minutes
16 ounces tempeh, crumbled
1/2 cup onion, chopped
3 garlic cloves, roughly chopped
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
salt and pepper, to taste
paprika, to taste
Directions:
1. Preheat oven to 350 degrees F. Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil. You can add water or more oil as needed.
3. Lay out on cookie sheet or shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.
2. Dust with paprika and bake for about 20-30 minutes, or until browned.
Enjoy!
Serves: 4, Preparation time: 15 minutes
Southwest Sweet Potato Chickpea Delight
When we did the Daniel Fast, this was our favorite recipe. It sounds like a very odd combination of flavors, but believe me, it works! I even took this to a church potluck and my casserole dish came home empty. Enjoy!
1 large sweet potato, peeled and diced
1 (16 ounce) jar salsa (I use Mrs. Renfro's Roasted Salsa)
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups yellow corn tortilla chips, crushed
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup vegan cheese, grated (I use Follow Your Heart brand Monterey Jack), divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional
Directions:
1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.
2. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes.
3. Remove foil, stir, and top with remaining vegan cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)
4. If desired, sprinkle with fresh chopped cilantro right before serving.
Serves: 3-4, Preparation time: 1/2 Hour
1 large sweet potato, peeled and diced
1 (16 ounce) jar salsa (I use Mrs. Renfro's Roasted Salsa)
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups yellow corn tortilla chips, crushed
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup vegan cheese, grated (I use Follow Your Heart brand Monterey Jack), divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional
Directions:
1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.
2. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes.
3. Remove foil, stir, and top with remaining vegan cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)
4. If desired, sprinkle with fresh chopped cilantro right before serving.
Serves: 3-4, Preparation time: 1/2 Hour
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