When I was twelve years old I decided on a whim to stop eating meat, and then spent the next eighteen years nibbling on veggie burgers and cheese sandwiches. It wasn’t until a particularly fragrant plate of bacon proved to be irresistible that I returned to the land of chicken breast, grilled fish, and savory short ribs. (Vegetarians be warned: Bacon is a gateway meat!) I still do love homemade, savory vegetarian food, though!
I made this recipe for the vegan and vegetarians in my life . . . yes, Pete, Betsy, and Cara, I’m talking about y’all! Share this recipe with the veggie lovers in your life.
Note: After baking you could brown the balls further in a skillet over medium heat with a bit of olive oil. This will make the balls a little more savory, but it’s not a necessary step.
1¼ cups uncooked quinoa
2½ cups vegetable broth
¼ cup flax meal
¾ cup water
1 teaspoon extra-virgin olive oil
3 large carrots, finely chopped
1 teaspoon Dried Oregano
½ teaspoon Dried Thyme
½ teaspoon dried basil
1 cup Walnuts
2 tablespoons coconut aminos
1 tablespoon balsamic glaze
2 teaspoons molasses
½ teaspoon sea salt
Preheat the oven to 350°F and lightly grease an 18 × 26-inch rimmed baking sheet with olive oil.
In a medium saucepan, combine the quinoa and broth over medium heat. Bring it to a boil, then decrease to a simmer and cover. Cook for 20 more minutes and set aside.
In a small bowl, combine the flax meal and water. Whisk them together with a fork and set aside.
Place a medium skillet over medium heat and add the olive oil, onion, carrots, oregano, thyme, and basil. Sauté for 10 minutes, until tender. Transfer the mixture to a bowl and wipe out the skillet.
Return the skillet to the stove over medium-low heat. Add the walnuts and toast, stirring often, until golden, about 8 minutes. Remove from the heat and cool.
Combine the walnuts, coconut aminos, balsamic glaze, molasses, sea salt, cooked onion and carrot, and flax mixture in the bowl of a food processor. Pulse until fully pureed.
Transfer the mixture to a large bowl and stir in the cooked quinoa and chives. Use your hands to form 60 Ping-Pong-size balls. Place the balls on the prepared baking sheet spaced 1 inch apart. Bake for 20–25 minutes, until cooked through. To test for doneness, cut one of the balls in half—if it holds its shape, then it’s done.
Calories: 96
Fat: 6g
Carbohydrates: 12g
Sodium: 168mg
Fiber: 3g
Protein: 3g
Sugar: 3g