RECIPE
37 INGREDIENTS15 STEPS2HR

Gaz Oakley's Meatiest Vegan Meatballs

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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These meatballs are meaty, packed full of flavour and go perfectly on top of some spaghetti and tomato sauce.

2HR

Total Cooking Time

37

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Wet
2 Tbsp
Vegetable Oil
1
Onion
blitzed
1 stalk
blitzed
11 oz
Mushrooms
blitzed
5 cloves
blitzed
1 tsp
Fennel Seeds
1/2 Tbsp
1 cup
Red Wine
1 cup
Vegetable Stock
1 cup
Firm Tofu , crumbled
patted dry
Dry
3 1/4 cups
Vital Wheat Gluten
Broth Roasting Ingredients
1 1/2 cups
Red Wine
1 cup
Canned Chopped Tomatoes
1 1/2 cups
Vegetable Stock
1 Tbsp
1 handful
Tomato Sauce
1
White Onion , finely chopped
3 cloves
Garlic , minced
1 handful
Fresh Thyme , chopped
1/2 Tbsp
1/2 Tbsp
Freshly Ground Black Pepper
8 fl oz
Red Wine
1 cup
1 can
Diced Tomatoes
1/2 cup
Water
Serve with
to taste
to taste
Cooked Pasta
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Directions

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Step 1
In a food processor blitz the Celery (1 stalk) , Garlic (5 cloves) and Onion (1) . Then add the Mushrooms (11 oz) and blitz together.
Step 2
Place a large saucepan or frying pan over a medium heat with a touch of Vegetable Oil (1 Tbsp) and add the blitzed ingredients with Sea Salt (1/2 Tbsp) and Ground Black Pepper (1 tsp) .
Step 3
After a few minutes of sautéing add the Dried Oregano (1 Tbsp) , Dried Basil (1 Tbsp) , Dried Sage (1 Tbsp) , Fennel Seeds (1 tsp) , Dried Rosemary (1 Tbsp) followed by Canned Tomato Purée (3 Tbsp) & Miso Paste (1 Tbsp) – then mix well.
Step 4
Deglaze the pan with the Red Wine (1 cup) and Vegetable Stock (1 cup) , then bring to a light simmer.
Step 5
Crumble in the Firm Tofu (1 cup) then allow the mix to simmer for a 4-5 minutes. Turn the heat off then prepare your mixer.
Step 6
Add the Vital Wheat Gluten (3 1/4 cups) to your mixer or a large mixing bowl, if hand kneading. Add the wet mix to the mixer & let it mix for 10 minutes at a medium speed. If kneading by hand, knead as firmly as you can for 12 minutes, not kneading enough will result in soft spongey meatballs.
Step 7
After kneading, ball the dough up into meatballs that are about 40 grams in weight.
Step 8
After balling place them into a deep baking tray ready for sautéing.
Step 9
Preheat your oven to 350 degrees F (175 degrees C).
Step 10
Add a touch of Vegetable Oil (1 Tbsp) to a non stick pan placed over a medium heat, sauté the meatballs for 3-4 minutes, turning often until caramelized.
Step 11
Place the caramelized meatballs back into the tray and add the Red Wine (1 1/2 cups) , Canned Chopped Tomatoes (1 cup) , Vegetable Stock (1 1/2 cups) , Bay Leaf (1) , Sea Salt (1 Tbsp) , Ground Black Pepper (1/2 Tbsp) , Fresh Thyme (1 handful) and Fresh Rosemary (1 sprig) . Give the tray a shake and cover over with foil
Step 12
Place the tray into your oven for 90 minutes. After 90 minutes, your meatballs are done.
Step 13
Before serving, make a quick simple tomato sauce to serve with the meatballs. To a saucepan placed over a low heat with a touch of oil added, add White Onion (1) , Garlic (3 cloves) , and Fresh Thyme (1 handful) , and season with Salt (1/2 Tbsp) and Freshly Ground Black Pepper (1/2 Tbsp) – cook until golden.
Step 14
Deglaze the pan with Red Wine (8 fl oz) , a can of Diced Tomatoes (1 can) , and a touch of Water (1/2 cup) to swill out excess tomato left in the can. Add some Canned Tomato Purée (1 Tbsp) then leave to simmer away for 10-12 minutes, stirring every now and then.
Step 15
Sauté the cooked meatballs in the sauce before serving with Pasta (to taste) and Fresh Basil (to taste) .

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