Meatless Balls

Meatless Balls (Or Cutlets)

good in spaghetti, BBQ meatballs, etc

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Ingredients

• • one can chickpeas drained and rinsed (save 1/4 cup liquid) or 1 1/2 cups cooked chickpeas  (batch cook and freeze ahead) 
  • 3 Tb aquafaba (or more broth) 
  • 1/2 to 2/3 cup well-cooked red quinoa (overcooked is good)
  • 3/4 cup vital wheat gluten
  • 1 cup dry breadcrumbs (can use partly wheat germ)
  • 1/3 cup beefy broth
  • 3 Tb soy or braggs or tamari
  • tsp apple cider vinegar
  • 2 tsp lemon juice
  • 4 cloves garlic (or garlic powder)
  • 1 tsp dried thyme (crush)
  • 1 tsp paprika
  • 1 tsp onion powder 
   
  • other optional seasonings or use favorites:                                                                    
  • Mural of Flavor
  • Krakow sausage seasoning
  • Italian herb mix
  • Garlic and Herb chicken seasoning 
  • add fennel if you want sausage balls                                                                    

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Instructions

1. Mash chickpeas with aquafaba until no whole ones are left, or put in food processor with garlic and process until roughly chopped (not hummus!)
2. Add remaining ingredients and knead together for two or three minutes until strings of gluten have formed
3. Shape into small balls, this should make about 60-70, and place on silpat
4. Bake at 375 for 20 minutes

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Notes

for cutlets, skip quinoa and use chicken-ish broth and seasonings - sage, poultry seasoning, garlic and herb, foxpoint. Crumbs can be partly oats, wheat germ, panko.
Form into cutlets and put seasoned crumbs under and over and press in, bake 20 minutes, flip and bake 10 more, serve with potatoes and gravy

You could also use some leftover brown rice in the meatless balls.