Spinach Tofu Walnut Balls
1 cup frozen spinach, thawed
1 cup onion, finely chopped
1 1/2 cups whole wheat bread crumbs
1 cup walnuts, chopped
1 cup wheat flour or oat flour
1 tablespoon vegan chicken seasoning
1 teaspoon Herbamere, or season salt, to taste
2 tablespoons nutritional Yeast flakes
2 tablespoons flax seed, ground
1 tablespoon lemon Juice
1/2 -1 teaspoon each, dill, onion and garlic powder
1/2 tablespoon Italian seasoning
1/2 cup silk or other soy milk, enough to bind
1 teaspoon Bragg's Liquid Aminos or soy sauce
Combine all ingredients in a large bowl with a fork. Mix will be fluffy but will bind when pressed together. Let it set a few minutes to absorb. This helps the flax and oat flour, if you used it, to make the most of their binding quality.
Preheat oven to 350 degrees. Form mixture into 1 inch balls and place on a greased or non-stick cookie sheet, or press into a prepared 9x9 inch baking dish, about an inch deep.
Bake for 25 minutes, or until slightly brown on the bottom of balls, or top of casserole has a crusty texture. Don't over bake. These are best when not dried out.
Enjoy with marinara sauce or a good vegan white gravy. Great atop salads, as a side dish, or as a substitute for meatballs in spaghetti dinners. We like the leftovers crammed into a sandwich for an easy lunch item. Experiment with your favorite seasonings. You may need more or less of the liquid aminos, nutritional yeast, chicken seasoning and season salt, as all of these add saltiness.
This recipe was inspired by a memory of my mom's spinach cottage cheese balls from my childhood, which neither of us make anymore since becoming vegan.
This recipe is very low-fat and heart-loving. It's got plenty of iron and antioxidants, omega 3, vegetable proteins, fiber, and even B12!
Enjoy. Life is good.