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Oat Enrusted Cheesy Herbed Balls

What you need: 

1 tablespoon olive oil
1/2 cup onion, finely chopped
6 ounces (about 1 1/2 cups) shredded vegan cheddar cheese (I use Daiya)
2 egg replacers, divided
1/2 cup breadcrumbs (whole wheat is preferred)
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried ground sage
1/2 teaspoon dried thyme leaves
pinch nutmeg
pinch dry ground mustard
salt and pepper, to taste
2 tablespoons nondairy milk + extra for binding
2 teaspoons rolled oats

What you do: 

1. Preheat oven to 425 degrees F. Heat the oil and saute the onion until soft. Let cool. Mix the onion with the cheese, 1 egg replacer, breadcrumbs, and spices.
2. Shape the mixture into balls (I use a small scoop). They may be difficult to form; if they just won't stay together, add just a little nondairy milk to the mixture.
3. Whisk the other 1 egg replacer with 2 tablespoons nondairy milk. Dip each meatball in the egg mixture, then roll in the oats.
4. Shallow-fry until lightly browned and then bake for 15-20 minutes.
I veganized this last night for the first time and the balls flattened while baking in the oven, but they still tasted amazing!
Source of recipe: My mother used to make this recipe when I was a teenage vegetarian instead of meatballs for spaghetti or grinders. She got the recipe from The Harvest Collection by Gardner Merchant with the recipe title of fresh herb oat cakes.

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
12 to 15
Recipe Category: 

SO HOW'D IT GO?

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