Vegetarian Meatballs Recipe Jamie Oliver

30 Minute Vegetarian Meatballs Recipe Pinch of Yum

WebSep 3, 2021 · Total Time: 30 minutes. Yield: 50+ meatballs (so, like, 10 or more servings) 1 x. Print Recipe. Pin Recipe. These vegetarian …

Rating: 4.8/5(105)
1. Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
2. Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
3. Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!

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Vegetarian Lentil and Mushroom Meatballs Cookie …

WebMar 5, 2013 · Instructions. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and …

Rating: 4.8/5(64)
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
2. In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
3. In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
4. Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.

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Super Savory Vegetarian Meatballs Fork in the Kitchen

WebFeb 2, 2018 · Remove from heat and set aside to cool. 1 – 1 ½ Tablespoon extra-virgin olive oil, ½ cup yellow onion, 2 cups mushrooms, 3 garlic …

Rating: 5/5(33)
1. In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes. Add the sliced mushrooms, cook for an additional 5-7 minutes until brown and tender, and the water has evaporated from them. With 2-3 minutes remaining with the mushrooms, add the garlic. Remove from heat and set aside to cool.
2. In a food processor, add chickpeas, sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.
3. Add mushroom mixture and continue pulsing as a more uniform, yet still slightly coarse, mixture forms. Add the panko breadcrumbs and pulse until incorporated. Taste test and add additional salt as needed. Transfer the mixture to a bowl and stir in whisked eggs until fully incorporated.
4. Optional: you can place the mixture in the fridge for 15 minutes if it seems too warm, depending on how cooled your mushrooms were. Using your hands, form and roll 1 - 1 ½ inch meatballs; creating approximately 20-24 balls.

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