I’ve been meaning to make an Italian vegetarian meatball alternative for ages, but life caught up with me and time took me past my kitchen at light speed. Exhausted, walking barefoot through 8 feet of snow, uphill both ways to school, I’ve managed to get this done once and for all. Sigh of relief ensues. Feelings of self-pity evaporate.
Translation: I had to go out of town on a last minute emergency and I’m back home in my own kitchen now.
This veggie meatball uses nutritious okara, the soy pulp left over in the soy milk making process, but feel free to use a pressed extra firm tofu if you don’t have okara on hand.
The recipe for these meatless balls is for a basic Italian style, but get playful with the herbs and spices to obtain the flavour you crave. If you like your food salty, add some more in the dry mix (I always go light on salt).
Italian Okara Meatballs
- Mix the dry ingredients, the gluten flour, spices, and oatmeal powder (use a grinder or blender/liquidiser to grind whole oats) in a medium bowl.
- Make a paste out of all the remaining ingredients by placing all but the okara in a spice mill or blender. Remove and stir okara in until mixed.
- Add the okara mix to the dry mix and stir until all of the ingredients begin to mix. You can also use your hands if you’d like, but be sure not to overknead the dough.
- Form into small balls and steam for 25-30 minutes. When you’re ready to eat the vegan meatballs, simply fry them up in a little oil or add to your favourite sauce to serve with pasta!