Vegan Risottos: https://youtu.be/C59H1GfaO98
These vegan meatballs are a great example of how, with a little creativity and knowledge, a few basic pantry staples can be turned into a delicious dinner! The only fresh items I used were an onion, some garlic cloves (and cheese to sprinkle on top), but those can be replaced by adding more powders instead.
I used a few pricier ingredients in mine, such as the dried mushrooms and port; if you skip these or switch them for something cheaper, you can get the costs down even further than the already low $1.14 per portion!
The vegan meatballs are also accidentally gluten free! Do be sure to check your ingredients labels if you’re making this for someone who is coeliac/gluten intolerant, just to be on the safe side
Check the pinned comment for recipe notes and tips
In this video, you’ll learn:
✅ How to make vegan meatballs
✅ What is aquafaba?
✅ How to use dried mushrooms
✅ How to cook with dried mushrooms
✅ How to air fry vegan meatballs
✅ How to make easy tomato sauce for pasta
✅ How to cook zucchini noodles
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Chickpea Meatballs Ingredients:
480g (3 cups) Chickpeas
1 medium Red Onion
1 Lion’s Mane Mushroom (dried; rehydrated in beef-flavour stock)
8g (0.28oz) Porcini Mushrooms (rehydrated in 3 tbl hot water; keep the liquid!)
4 tbl Extra Virgin Olive Oil
½ tsp Black Pepper
¼ tsp Salt
½ tsp MSG
1 tsp Onion Powder
½ tsp Garlic Powder
1 tbl Dried Mixed Herbs
1 tsp Ground Chia
3 tbl Hot Water (mixed with the chia)
3-4 tbl Buckwheat Flour
Cherry Tomato Sauce Ingredients:
15g (¼ cup) Dried Onion Pieces
60ml (¼ cup) Vegan Port
400g (14.1oz) Canned Cherry Tomatoes
80ml (⅓ cup) Hot Water
Pinch of Salt & Pepper
¼ tsp MSG
¼ tsp White Sugar
½ tsp Dried Thyme
Mentioned Links:
BBQ Pulled Jackfruit: https://youtu.be/ijNl1xjJ8Qg
Vegan Risottos: https://youtu.be/C59H1GfaO98
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 – We’re making vegan meatballs!
01:28 – Adding flavour and texture to the vegan meatballs
05:54 – Making a quick and delicious pasta sauce
07:30 – Cooking zucchini noodles
08:27 – Let’s eat vegan meatballs!
3 Comments
Vegan Risottos: https://youtu.be/C59H1GfaO98
Recipe notes & tips:
– Aquafaba is a really useful thing to keep ready for use in the freezer. I’ve used it to make things like chocolate mousse, and fat free pasta chips. I try to freeze mine in ice cube trays. That way, I can take however much I need without having to defrost a big block
– If you find the mixture is sticking really badly when you roll your balls, you may need to add more flour. If it’s sticking, but not much, wetting your hands will definitely help
– To go at a higher heat in the air fryer for faster cooking time, I may experiment with spraying/brushing the balls with water a couple times to stop the outside getting too crisp and dark
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Another amazing video! This is why I love Tuesdays 😊