These are a little bit of a hybrid between a meat loaf and meat ball, but without the meat! This recipe uses nuts and mushrooms to mimic the meaty texture. It’s super easy to make, and I’ve included some “hacks” in there for you if you don’t feel like chopping!

This recipe comes in two parts. BUT don’t be deceived just because it comes in two parts it doesn’t mean it’s a hard recipe at all.

Makes 12 balls (or 6 servings)

Ingredients PART ONE:

2 cups of mixed nuts
1 cup of grated carrot
1 teaspoon of mixed herbs
1/3 nutritional yeast
1 cup of white flour + 1 teaspoon of dried yeast (or 1 cup of bread flour)

Ingredients PART TWO:

olive oil (this is for frying I normally use about 1-2 tablespoons)
1 brown onion (finely chopped)
1-2 teaspoons of minced garlic
1 celery stalk with leaves (finely chopped)
1.5 cups of finely chopped mushrooms
1 teaspoon of tomato paste
1 tomato (finely chopped)
1 teaspoon of Vegemite (can sub for miso paste!)
1 teaspoon of vegan Worcestershire
2/3 cup of water
1/3 cup of apple sauce
1 teaspoon of chilli flakes (optional)
1 teaspoon of mixed herbs (yes! more herbs!
1 tablespoon of tomato sauce (aka ketchup also optional)
salt to taste

*Hack – if you don’t feel like chopping use your blended or food processor and pulse until it looks like it’s finely chopped!

STEPS:

Place two cups of mixed nuts into a blender and pulse until there are fine bits and chunky bits! Just like the picture below!

Grate 1 large carrot and add flour, grounded nuts, nutritional yeast, dry yeast and herbs into a bowl. Mix and place aside

Finely dice one brown onion and fry with olive oil and garlic until golden brown.

Add celery, tomato paste, chopped tomato, chilli flakes and mushrooms until mushrooms become a little soft.

Add Vegemite, vegan worcestershire sauce and herbs and apple sauce, reduce heat to a simmer and add 2/3 cups of water. Reduce the mixture until it becomes jammy, like the picture below

Pour into the bowl with the dry mixture and combine. The mixture should look a little like this. If it’s too dry add a little more water. If it’s too wet add some more flour or grounded nuts

I tend to add the salt here when I’m combining the wet and dry ingredients together. I normally add one teaspoon but go with what suits your tastebuds!

I personally like pouring the mixture into muffin trays so it means it’s fairly uniform plus just less messy that way! For me 1/3 of a cup fits into one muffin tray thingy (what are they actually called???) but remember to oil your tray! If you don’t it will stick! Place into the oven on low heat (about 40 mins). Every oven is different, but my low heat is between 140-150 degrees celsius

The meat balls should feel a firm, but still have a little bounce to them. If it’s still too soft, leave in the oven for longer! If it’s firm, it’s still good! Continue on with the recipe

Flip each ball over and bake in the oven until crispy on top. Take out of oven

In a small bowl add 1 tablespoon of tomato sauce (ketchup for the Americans!) and brush the sauce on top of each ball!

Place the tray back into the oven on high heat, until the ketchup caramelises a little. Then it’s ready to finally come out of the oven for good!

Let it sit for about 30mins before serving. I like having it with veggie gravy and some roast veggies! But you could totally have it with pasta as well! And it’s great as for “meal preps” as the “meat” balls are actually tastier a day or day later

Ingredients and steps

Makes 12 balls (or 6 servings)

Ingredients PART ONE:



2 cups of mixed nuts


1 cup of grated carrot

1 teaspoon of mixed herbs


1/3 nutritional yeast

1 cup of white flour + 1 teaspoon of dried yeast (or)

(1 cup of bread flour)





Ingredients PART TWO:




olive oil (this is for frying I normally use about 1-2 tablespoons)


1 brown onion (finely chopped)


1-2 teaspoons of minced garlic

1 celery stalk with leaves 
(finely chopped)


1.5 cups of finely chopped mushrooms


1 teaspoon of tomato paste
1 tomato (finely chopped)


1 teaspoon of Vegemite (can sub for miso paste!)


1 teaspoon of vegan Worcestershire


2/3 cup of water


1/3 cup of apple sauce


1 teaspoon of chilli flakes (optional)


1 teaspoon of mixed herbs (yes! more herbs!)


1 tablespoon of tomato sauce (aka ketchup also optional)


salt to taste







Steps:





> combine grounded mix nuts, grated carrot, mixed herbs, 
nutritional 

yeast, dry yeast and flour together


> in a pan, fry with olive oil finely diced onion, minced garlic 
and

 celery until golden brown


> add tomato paste, diced mushrooms, diced tomato, 
Vegemite, 
chilli 
flakes, vegan Worcestershire, mixed herbs 
and apple sauce and
 simmer


> add water and simmer for about 15 mins until the mixture reduces


> pour into dry mixture and combine


> taste test here and add salt according to what you like


> mix again


> oil muffin tray and scoop 1/3 of a cup into each muffin hole 


(thingy - I still don't know what they are called!! 
Now, 
this post 
isn't as professional anymore - anywho!)


> bake in oven in a low heat for about 40mins


> flip ball and place back into the oven until crispy on top


> brush tomato sauce on top and place back into the oven on 

high heat
 until sauce caramelises 


> take out of oven and let cool for 30 mins


> eat!!