Vegan Soybean Meatballs

These meatballs are my copycat recipe of the Gardein meatballs. They are delicious, roll up beautifully, and do not crumble while cooking.

Makes about 30 (1-inch) meatballs.

Ingredients:

• 2 1/4 c cooked soybeans, drained
• 1/4 c all purpose flour
• 2 Tbsp miller’s wheat bran
• 2 Tbsp gluten flour
• 2 Tbsp olive oil
• 1 1/2 tsp nutritional yeast
• 1 1/2 tsp dry minced onion
• 1 1/2 tsp barley malt extract
• 3/4 tsp Italian seasoning
• 1/2 tsp molasses
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp cider vinegar
• 1/2 tsp ground annatto
• 1/4 tsp paprika
• 1/4 tsp turmeric powder
• 3/4 tsp salt
• 1/4 tsp black pepper, ground

Directions:

1. In a food processor, pulse all ingredients together a few minutes, or until a coarse but cohesive “dough” comes together.
2. Scoop up bits of dough and roll them between your palms to make 1-inch meatballs.
3. Pour 2-3 Tbsp of olive oil in a large skillet over medium-low heat until hot. Place the meatballs in the hot oil and fry briefly, rolling them over with a spoon until browned on all sides.
4. Serve with pasta and marinara sauce, or use for Swedish meatballs or meatball sandwiches.