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Vegan (Juice Pulp) 'Meatballs'


  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan

Description

These meatless juice pulp meatballs (what else are we supposed to call them - veggie balls?) are made with leftover vegetable juice pulp and served in a homemade tomato sauce.


Scale

Ingredients

Mushroom mixture:

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 leek, washed very well and diced
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 cup button mushrooms, thinly sliced
  • 1 fennel bulb, sliced
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

Meatballs:

  • 2 flax eggs (For each egg: 1 tbsp flax meal to 2 tbsp water)
  • 3/4 cup cooked lentils
  • 1/2 cup carrot pulp
  • 1/2 cup beet pulp
  • 1/2 cup walnuts
  • 5 tbsp nutritional yeast
  • 1/2 cup breadcrumbs (we used these chickpea breadcrumbs)
  • 3 tbsp sweet rice flour
  • 2 tbsp hemp seeds
  • 2 tbsp flax meal
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 2 tsp lemon juice
  • 1/2 tsp turmeric powder
  • 1/8 tsp cayenne

Tomato Sauce:

  • 3 tbsp olive oil
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks of celery
  • 2 carrots
  • 3 26 oz canned or boxed whole tomatoes
  • 2 tbsp tomato paste
  • 1/3 cup chopped parsley + 3 tbsp reserved for end
  • 2 tbsp fresh basil
  • 1 1/2 tsp dried oregano
  • 1 1/4 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • Pinch cayenne pepper
  • 1 1/2 tsp agave syrup
  • 1 1/2 tsp lemon juice
  • 1/4 cup dry red wine
  • 3 tbsp chopped parsley

Instructions

Mushroom mixture:

  1. Heat oil over medium heat and sauté leek and garlic for 5-6 minutes or until translucent.
  2. To prep fennel, trim off the fennel stalks, cut in quarters, and remove any wilted outer layers. Slice thinly and add to pan with leek and garlic. Cook additional 5 minutes, stirring occasionally.
  3. Add mushrooms, parsley, salt, and pepper.  Cook until fennel and mushrooms are softened, about 10 minutes. Remove from heat and set aside.

Meatballs:

  1. Spread pulp out on paper towel-lined tray to soak up some moisture while preparing the rest of your ingredients.
  2. Heat oven to 350 F and line a large cookie sheet with parchment paper.
  3. Cook lentils according to packaging and drain.
  4. Prepare flax eggs and let thicken for 15 minutes, stirring several times.
  5. Add all of ingredient, including the mushroom mixture, to food processor. Pulse several times and use a spatula to scrape down sides. Repeat this process as many times as needed until well mixed.
  6. Using a cookie scoop to ensure similar sizing, form into 'meatballs' and place on parchment-lined baking sheet. Bake for 25-30 minutes until they brown a little on bottom, harden on outside, and firm up in the middle.

Sauce:

  1. Heat olive oil in stock pot over medium heat.
  2. Add onions, garlic, celery, and carrots and cook for 7-9 minutes, or until softened and translucent.
  3. Add all additional ingredients with exception of extra parsley.  Simmer over medium-low heat for 45-50 min.
  4. Remove from heat and (carefully) transfer sauce to blender). Depending on the size of your blender, you may need to blend in two portions.
  5. Once well blended, return sauce to pan and add remaining 3 tbsp of fresh parsley.
  6. Add 'meatballs' to pan and lightly toss to coat. Serve over spaghetti or other pasta of choice.

Notes

If pressed on time, skip the homemade sauce and use your favorite store-bought version.

  • Category: Dinner
  • Method: Oven, Stovetop