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Vegan Pecan Meatballs


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


  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Place the pecans in a food processor and process until no large pieces remain, and the consistency is mealy.
  3. 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.
  4. Form one-inch meatballs by rolling small amounts of the meaty mixture in your palms. Place them on the parchment lined baking sheet.
  5. 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.
  6. Spread the meatballs out in a single layer and bake 15 minutes, or until firm.
  7. Place the cooked meatballs in your favorite spaghetti sauce, or use them in a variety of recipes.

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