Unsatisfied with the available vegan meatball options (all frozen), we tried making our own. This recipe uses Field Roast links as the protein basis, with flaxseeds as the binder. The resulting “wheatballs” were tasty and not too much trouble to prepare.
No beef: Trouble-free wheatballs
On top of spaghetti: A saucy substitute
1/4 onion, chopped
2 T olive oil
1 Field Roast Italian sausage link, chopped
1/4 cup Italian bread crumbs
2 T chopped fresh parsley
2 T flaxseed “egg”
Sauté onion in 1 T olive oil for about 3 minutes. Add Field Roast and sauté for additional 3 minutes. In medium bowl, combine cooked mixture with bread crumbs, parsley, flaxseed “egg,” and pepper to taste. (For “egg,” blend 2 T flaxseeds and 1/2 cup water in Vitamix. Refrigerate leftover for another occasion.) Form mixture into balls, about 1 T each. Sauté meatballs in nonstick pan with 1 T olive oil until browned. Simmer in tomato sauce for about 10 minutes (while pasta cooks). (For a pre-made sauce, we recommend Rao’s Marinara.) Top spaghetti with meatballs and a small amount of sauce.
These creamy, savory veggies are a fine accompaniment to many a dish. Serve them with Field Roast or Gardein, plus rice and mushrooms, and you have a satisfying cold-weather meal.
Starch reminder: Root veggies with unforgettable taste
3 Yukon Gold (or other young) potatoes, cut into quarters
2 young carrots, with a bit of stem
1 white onion, cut into quarters
1 beet (optional)
thyme (fresh or dried)
Peel vegetables except potatoes; cut into chunks 1 ½ to 2 inches long (shorter for potatoes and turnips, longer for carrots and parsnips). Boil potatoes in salted water for 5 minutes. Add vegetables to casserole dish(es); avoid crowding. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme. Toss. Bake at 400 for 45 minutes, stirring at 15-minute and half-hour mark. Bake uncovered for first 15 minutes and covered for remaining half hour. Cook (optional) beets in a separate casserole dish. Store leftover turnip and parsnip chunks for another meal.