After the holidays there are usually many left overs in the fridge! One way to use them up, is to make meatless balls and use them either served alongside or in spaghetti, or mashed potatoes or yams with a mushroom gravy. If you don’t have all of the ingredients, that’s ok, improvise!Basically what you want to do is use up the left overs and make a nutritious meal that everyone in the family will love! Be aware that there are nuts in the meatless balls and if that is a problem for you, substitute ground sunflower seeds. I used mashed white potatoes in the photo, but you can use yams or even cauliflower if you are at all adventurous or want to cut some calories! I love mashed cauliflower (I puree it in a food processor, as I find mashing just doesn’t do the trick quite well enough. I can pass it off as “mashed potatoes” as long as I serve them along with a gravy or douse them with butter and salt and pepper. I love Japanese Garnet Yams. They are another great replacement to standard white potatoes in this recipe.
Please remember that the recipes I supply have all been tested and are great, but I encourage you to be creative, work outside the box with the ingredients on hand in your home and have fun with the recipes! I look forward to hearing from you as far as the outcome!! As I mentioned, you can use these balls in a spaghetti sauce too. If you do that, consider using a Spaghetti squash instead of noodles.
I look forward to hearing from you, let me know how these turn out, or if you used other ingredients left over from the holidays to make a new family favorite! Bon appetite and Happy New Year!
1 tbs. olive oil
¾ -1 cup chopped raw walnuts
2/3 cup finely chopped onions
2 cups chopped and cleaned mushrooms
½ tsp minced garlic (1 clove)
1 tbs. Bragg Liquid Amino acids
1 tbs. water
1 tbs. red wine (I use a medium bodied wine with hints of blackberry or current, such as a Barbera)
¼ cup dried parsley flakes
1 tsp. oregano
1 tsp. vegan Worcestershire sauce or Tamarind sauce
¼ cup cornflakes, crushed fine (or rice crackers or bread crumbs made from Rudis bread)
1 tsp. chia seeds whisked together really well with 2 tbs. warm water
½ cup mashed potatoes
In a large skillet, sauté the onions and the walnuts in the oil over medium high heat, until the onions are soft, about 4 minutes. Add in the mushrooms and continue to cook until the mushrooms are soft and their juices begin to release, about 4-5 minutes. Add in the garlic, Bragg, water, wine, dried parsley, oregano, and Worcestershire/tamarind sauce. Remove from heat and place this mixture in a food processor. Pulse for about 30 seconds. Add in the corn flakes and chia seed mixture and pulse another 15 seconds or so. Place this mixture in a large bowl and work in the mashed potatoes, either using a wooden spoon, or clean hands. When mixture is well incorporated, roll into balls. Heat oven to 350 degrees and spray a baking sheet with a small amount of olive oil.- way point. Turn the balls over and bake another 20 minutes. Makes 6 meatless meatballs. Great served with mashed potatoes and gravy or spaghetti…….
Mushroom Gravy with Red Wine
3 tbs. olive oil, divided
¾ cup finely chopped onion
5 cups sliced mushrooms (cremini or other)
1 cup + 2 tbs. veggie broth
½ tsp lemon pepper
Pinch of nutmeg
¼ cup red wine (Cabernet works well in this recipe)
1 ½ cups coconut milk mixed with ¼ cup canola oil
½ cup brown rice flour
Heat a large skillet over medium high heat and add 1 tbs. olive oil. When hot, add the onion and sauté until soft, about 4 minutes. Add the mushrooms and 2 tbs. vegetable broth and sauté until the mushrooms are soft and they begin to release their juices, about 5 minutes. Remove from the heat and place this mixture in a bowl. Set aside.
Heat the skillet to medium heat and add 2 tbs. olive oil and ½ cup brown rice flour. Stir to mix well, and keep stirring, slowly adding in the remaining vegetable broth and the milk mixture, whisking constantly. Once the mixture is fully incorporated and begins to thicken add in wine and mushroom mixture and reduce the heat to medium low. Cook for 15-20 minutes. Add salt and pepper to taste and nutmeg if desired. Serve over garlic mashed potatoes
Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at firstname.lastname@example.org if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at https://www.facebook.com/glutenfreevegancomfortfood.