Easy Healthy Vegan Chicken Sausage Meatballs (Gluten Free) (Oil-Free)
These scrumptious vegan chicken sausage meatballs are healthy, oil free, gluten free, and so easy to make!
Ingredients:
1/2 Cup of Soy Curls
1/2 cup of No Chicken Broth or Veggie Broth
1 Large Handful of Herbs (Coriander or Parsley)
1 14 oz block of Extra Firm Tofu
1 Tablespoon of Nutritional Yeast (Non Fortified)
1 Tablespoon of Fennel Seed
1/2 Teaspoon of Ground White Pepper
1/2 Teaspoon of Poultry Seasoning
3 Teaspoons of Garlic Granules (or fresh garlic)
5 Tablespoons of Quinoa Flour (or other bland gluten-free flour)
Red Chili Flakes & Black Pepper (Optional)
Instructions:
1.) Take your half cup of dry soil curls, and turn them into powder, this powder does not need to be fine. I just blitzed these in my blender for about 2 seconds turning it off between each blitz. You can use a food processor, mirror and pestle, or grinder for this.
2.) Add your soy curl powder to a large mixing bowl with 1/2 cup of no chicken broth or veggie broth if you have none. Mix and let soak for a few minutes.
3.) Blitz or chop finely one generous handful of fresh herbs either parsley or cilantro. (I used curly parsley) Add your chopped herbs to the mixing bowl.
4.) Crumble in your tofu. No need to press, just pour the water out from the container and pat dry.
5.) Add the remaining ingredients, and with your hands mix very well ensuring all the tofu is crumbled finely and seasonings are well mixed.
6.) Preheat your oven to 400 Degrees Fahrenheit.
7.) While your oven is preheating, form your meatballs. I made mine about the size of a tablespoon, very small. (Cooking time may vary on the size you make).
8.) Bake your meatballs for 20 mins turning halfway. You may notice the smaller meatballs tend not to stick as much. If yours are a little suck when you go to turn them, you’ll notice they want to be rolled a certain way so that nothing gets ripped off. After the first roll you should have to worry about sticking!
9.) When your meatballs are done they should look slightly golden. You may cook for longer if you desire.
10.) Enjoy!
NOTES:
1.) The flour is used just to hold the meatballs together which is why I suggest a gluten-free flour. It helps soak up some of the extra moisture and makes the meatballs easier to form. You can use bread crumbs or really any flour so as long as it doesn’t have a stronger taste to it. I recommend you do NOT use coconut or almond flour for this recipe.
If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!
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