Vegan Meatlessballs:
1 cup brown rice
1 cup lentils
1/2 white onion - chopped
1 garlic clove - minced
2/3 cup fresh mushrooms - roughly chopped
1 tsp salt
1 TB Worcester sauce
1 TB ketchup
1 tsp dry parsley flakes
2/3 cup bread crumbs
Canola Oil
Boil lentils and brown rice (separately). Make sure they're cooled before adding to food processor.
Wet ingredients: Saute onions 2-3 minutes, then add mushrooms & garlic and saute another 3 minutes or until tender. Turn off heat. Add salt, Worcester sauce, ketchup, parsley. Stir and set aside.
Slowly add half the lentils, rice, bread crumbs and wet ingredients (onion mixture) to food processor. Pulse for 30 seconds. Then add remaining ingredients and pulse for another 30 seconds. Pulse just enough to combine and keep somewhat chunky. Do not overmix, otherwise you end up with watery mush. Roll into small balls and place on cookie sheet (makes about 26 "meat"balls). Bake at 355 degrees for 12 minutes. Let them cool for roughly 15 minutes so they have time to firm. Use a deep pot, coat bottom with canola oil (about 4 TB) and fry until all sides are crispy.
Sauce:
1 cup mushroom soup
2/3 cup ricemilk
3 TB white wine (optional)
4 TB Tofutti sour cream
cornstarch (roughly 4 TB cornstarch and 2/3 cup water)
salt/black pepper to taste (optional)
Mix and simmer all ingredients (except cornstarch). In separate bowl, mix cornstarch and water. Once bubbles break, add cornstarch and stir. When bubbles reach top, stir one minute and turn off heat. Sauce will thicken. Add more cornstarch if necessary. Throw in meatballs "gently"... Better yet, place meatballs in serving dish and drizzle sauce.
** The mock meatballs are good on their own, but be careful as they tend to break apart. Might hold better if frying time is increased. Perhaps served on toothpicks as hors d'oeuvre with cranberry dipping sauce or sweet&sour sauce. Also good with spaghetti.
Serve with side dish....
- Mashed Yams/Sweet Potato - boil and mash with salt/black pepper, as you would regular mash potatoes.
- Apricot-Mustard sauce - mix equal amounts of Apricot Jam, Tofutti Sour Cream, Dijon Mustard. Drizzle over Brussels sprouts. Sprinkle crushed/chopped pecans or walnuts.
