This lowfat meat substitute is full of protein and holds up nicely to simmering in tomato sauce. A perfect addition to a vegan spaghetti dinner!
Makes 2 dozen (1-inch) meatballs.
- 1 c raw halved pecans
- 6 oz firm silken style tofu
- 1 c raw wheat germ
- 1 Tbsp nutritional yeast
- 1 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1 tsp basil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 tsp olive oil
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Place the pecans in a food processor and process until no large pieces remain, and the consistency is mealy.
- To the pecans in the processor, add tofu, wheat germ, nutritional yeast, onion powder, garlic powder, basil, paprika, salt and red pepper flakes. Process a minute or so until it comes together like ground meat.
- Form one-inch meatballs by rolling small amounts of the meaty mixture in your palms. Place them on the parchment lined baking sheet.
- Pour the teaspoon of olive oil on the parchment and with clean hands, toss the meatballs in the oil until they are all coated well.
- Spread the meatballs out in a single layer and bake 15 minutes, or until firm.
- Place the cooked meatballs in your favorite spaghetti sauce, or use them in a variety of recipes.