What you need: plant-based ground meat- not precooked (approx 12-15 oz)
1 cup cooked brown rice,
1/2 cup minced yellow onion,
1/4 cup finely chopped parsley,
2 cloves of garlic minced,
1 tsp vegan Worcestershire sauce,
1/2 tsp allspice,
1/4 tsp nutmeg,
1/4 tsp pepper,
1/2 tsp kosher salt
For the Gravy:
3 T vegan butter,
3 T flour,
2 1/2 cups vegan beef broth,
1/2 cup coconut milk ( sub plant-based milk),
1 tsp vegan Worcestershire sauce, s/p to taste
In a large mixing bowl, combine brown rice & seasoning. Then add plant based meat, combine well
Form meatballs using hands or cookie scoop (approx 1 1/2 T each). Place on parchment paper. Makes approx 22- 24 ct
In a large non-stick pan over med/high heat, drizzle oil, & cook meatballs till the outside forms a brown crust, firms up & there is no red/pink inside the meatballs (approx 6-8min) I cooked mine in 2 batches. Set aside.
To make the gravy, using the same pan, over med heat melt butter, then add flour, whisk till it forms a paste, & flour cooks & turns golden brown
Slowly add 1 cup broth while stirring to make a thick sauce. Then add the remaining broth, bring to a boil then simmer. Next, add coconut milk & Worcestershire sauce. Stir & cook till sauce has thickened.
Add meatballs & cooked till warmed through.
Serve with noodles, mash potatoes, or all by themselves.
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