Comments on: Vegan Meatballs

By: Alison Andrews

Alison Andrews — Sat, 19 Nov 2022 13:25:23 +0000

In reply to Mia Turner (Australia). Sounds awesome! Thanks so much for sharing Mia!

By: Mia Turner (Australia)

Mia Turner (Australia) — Sat, 19 Nov 2022 05:04:21 +0000

Excellent recipe. I added the following extras – 1 tbspn lemon juice, chopped parsley. Instead of baking them, I rolled them in flour then pan fried.

By: Alison Andrews

Alison Andrews — Thu, 17 Feb 2022 12:46:26 +0000

Hi Katie, I’m not sure at all, they are definitely not supposed to be bland at all. The only thing I can think of is that if you used a low sodium vegetable stock, you may have needed extra salt, as the one we use contains salt.

By: Alison Andrews

Alison Andrews — Mon, 28 Jun 2021 09:09:42 +0000

In reply to Ebony. Hi Ebony, I'm not sure actually! We do have a recipe for vegan mince that would work great in a lasagna.

By: Ebony

Ebony — Sat, 26 Jun 2021 15:40:30 +0000

In reply to Alison Andrews. I’m amazed at the texture of these meatballs!! I’m curious to know if they could be used as a “ground beef” for a vegan lasagna? And how would I go by doing that if so?

By: Alison Andrews

Alison Andrews — Tue, 20 Apr 2021 13:30:14 +0000

In reply to Jeanette Willard. Thanks so much Jeanette! I'm so happy to hear they were a success!

By: Jeanette Willard

Jeanette Willard — Tue, 20 Apr 2021 12:03:31 +0000

Thanks so much for this recipe!! Most people think ditching cheese is the hardest, for me it is meatballs. I have been trying so many recipes and I think I finally found the recipe I’ve been looking for. These “neatballs” are delicious! Most vegan meatballs have a funny flavor and texture and fall apart. The texture is perfect and I love that they hold up in sauce, as most seitan does. I substituted pomegranate molasses for the hoison (didn’t have any) and Aleppo pepper for the smoked paprika as I’m not a fan. and left out the oregano (never liked it in real meatballs) and I am so pleased with the result. I made 2 tbsp size balls and had to bake them about twice as long, but oh so good! I also love that they can be oil free as I am transitioning to a WFPB lifestyle. These will be kept on hand in my freezer always when I need to treat myself!

By: Alison Andrews

Alison Andrews — Mon, 05 Apr 2021 12:15:20 +0000

Sorry to hear that! I think a can of drained chickpeas does work out pretty close to that, so I’m not sure it was the chickpeas. When it comes to recipes with vital wheat gluten texture issues are usually a result of mixing too little or mixing too much. If you mix too little, they will be softer and mix too much they can get very tough as the gluten activates too much. This is why we mix this recipe very little. Hope that helps!

By: Alison Andrews

Alison Andrews — Thu, 31 Dec 2020 10:34:17 +0000

In reply to Sheri L Barry. Hi Sheri, I think oatmeal could work!

By: Sheri L Barry

Sheri L Barry — Tue, 29 Dec 2020 18:06:07 +0000

This recipe has been great. We have already made it several times. This time though I don’t have enough walnuts. Can I mix them with oatmeal to make up the difference? The only other nuts we have are cashews, and I noticed you had mentioned that they weren’t preferable as a substitute.