Friday, January 8, 2010

Meatless balls (or sausage)

These are very versatile in flavor, they can be served with brown gravy (or bean gravy), Swedish meat sauce, chili sauce, sweet an sour sauce, or in spaghetti.

1 1/2 c. dry brown lentils
4 c. water
3 Edward & Sons Not beef broth cubes (OR 6 low sodium beef bouillon cubes)
1 medium onion, chopped
1/2 c. uncooked rice
1 medium zucchini, grated
1 packet Roads End Organics Savory Herb gravy mix (Vegan, gluten free)
1/8 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. chili powder
2 tsp. McCormick Broiled steak seasoning (for putting on steak, does not contain any animal products)
1 T. wheat germ, ground flax, or other coarsely ground gluten free "Flour"
1/4 c. oats
1/2 can garbanzo beans, drained, liquid reserved
1 - 2 T. dried parsley

Combine lentils, 3 cups water, onion, and 1 1/2 cubes bouillon. Boil slowly until lentils are completely tender. Remove from heat and mash slightly with a hand masher. You dont want them pureed, still mostly chunky. Stir in gravy packet. Lentils should still have some of their cooking liquid left though not much. Once the gravy packet is stirred in it should be thick.

While the lentils are cooking, boil remaining one cup of water with 1/2 bouillon cube. When water is boiling and cube is dissolved, add rice. Cover and simmer until rice is al dente. Remove from heat and add remaining bouillon cube. Cover tight and let sit 10 minutes until rice is all the way tender and cube is dissolved. Bouillon will kinda form a "glaze", stir to evenly coat rice.

Puree Garbanzo beans with 1 or 2 tablespoons or reserved liquid. You want them about the consistency of egg whites.

Combine lentils, rice, pureed garbanzo beans, and remaining ingredients. Form into balls. Bake on an ungreased cookie sheet at 450 for 30 minutes or until golden on the outside, tuning half way though.

Makes 2-1/2 to 3 dozen 1 inch meatballs

For Sausage leave out the allspice, nutmeg, chili, and steak seasoning. Replace with sausage seasonings to taste

Sausage seasonings
1 tbsp smoked Spanish paprika
1/2 tsp red pepper flakes (or to taste)
1/2 tsp freshly ground black pepper
1 tsp chili powder
1 tsp fennel seed
1/2 tsp celery seed
1 tsp sage
1 tsp rosemary
1 tsp thyme
1 tsp. marjoram
1/2 tsp onion powder
1 tsp garlic powder

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