11 Nov Vegetarian Quinoa Meatballs (As seen made by Feast of Luv on Food Network’s Food Truck Face Off)
As seen made by Feast of Luv on Food Network’s Food Truck Face Off: Showdown on Wilshire Blvd.
Vegetarian Quinoa Meatballs
I love Italian food, my go-to comfort cuisine and favorite flavor profile for pleasing meat eaters with vegetarian food. Before becoming a vegetarian I had a serious love for turkey meatballs, and since my veg conversion have created many faux meatball recipes to fill my turkey void. My favorite meat-free and protein packed replacement thus far? Quinoa meatballs. They please (and often trick) even the fussiest of my anti-veg guests, and make a hearty main course dish for a weeknight dinner alone or over pasta with your favorite pomodoro sauce. They even make for a crowd-pleasing bite sized party treat when you spear them with sandwich picks and serve on a basil lined platter! My favorite tip for when you cook any patty based food (veggie burgers, meatballs, fritters, croquettes, etc): Cook one before the rest to test consistency and flavor. If your meatball is falling apart, add some more breadcrumbs. Not enough kick? Adjust salt levels and spices to your liking
- 1/2 Package of Westsoy Chicken Style Seitan
- 2 Cloves Fresh Garlic, peeled and roughly chopped
- 1 Cup Arugula
- 1 Cup Sundried Tomatoes
- 2 Roma Tomatoes, seeds and juice removed and chopped.
- ½ Cup Red Onions, Diced
- ¼ Cup Shredded Mozzarella
- ¼ Cup Parmesan
- 1 Teaspoon Sea Salt
- 2 Tablespoons Dried Oregano
- 1 Teaspoon Red Pepper Flakes (optional)
- 1 Cup Red Quinoa, cooked to package instructions and drained well (yields about 3 cups)
- 1 Egg
- ½-1 Cup Whole Wheat Breadcrumbs
- Put all ingredients besides quinoa, eggs and breadcrumbs in the food processor. Pulse to start combining, scrape down sides, and then blend until you have a chunky paste. Transfer to a bowl and stir in quinoa and egg, then add breadcrumbs until you are able to form a ball that sticks well together (not too dry, not too wet). Scoop out 2 tablespoon portions of the dough and roll into balls.
- Heat 2 tablespoons of olive oil in a nonstick skillet on medium high heat. Add meatballs (depending on size of your pan you may have to do batches- don't crowd your pan). Cook until crispy and brown on one side, about 3 minutes. Gently turn and repeat on each of the 4 sides.
- Serve over pasta and your favorite sauce, garnish with basil and Parmesan.
- Want to sneak in some more veggies? Replace the arugula with a cup of raw shredded black kale, chard, or spinach leaves.
- You can use any color quinoa, but I like red for it's "Meat" color 🙂 White/Golden quinoa would lend itself to looking more like turkey.
cooking for luv http://cookingforluv.com/