The Best Vegan Meat"less" Balls

These are a treat and not a standard in our diet, but they do bring us back to my Italian heritage, my grandmother's cooking, and sometimes I do need the comfort of the past.

Ingredients:
12 oz impossible "meat"
1 beyond meat hot Itaian sausage, skin removed
1/2 cup gluten free italian seasoned bread crumbs
1 TBS flax meal with 3 TBS water or 1/4 cup aquafaba
1 shallot, finely diced
2 garlic cloves, minced
1/2 cup vegan parmesan cheeze
2 TBS fresh parsley or 2 tsp dried
salt and pepper to taste

Directions: Combine everything in a large bowl. Using a 1" cookie scoop, make the meat"less" balls. Place on a large skillet, cooking individually over a medium heat until browned on all sides.
When the meat"less" balls are browned, place them in the sauce of one's choice (homemade or jarred) and allow to simmer. We simmer ours all day with vegetables of our choice, usualy peppers, onions, garlic, mushrooms, squash, and even sometimes broccoli, any vegetable can be used. We serve over quiona and brown rice pasta and top with vegan parmesan cheeze

October potluck 2019

This month's theme is Mexican.  Everything was delicous!!!
Next month's theme is holiday recipes.


Kale Cirtus Guacamole

Peach Salsa (waiting for recipe)

Guacamole (waiting for recipe)

Mexican Brown Rice

Salsa Bean Salad (waiting for recipe)

Pumpkin Tamales 
The recipe used is from The Ultimate Vegan Cookbook for your Instapot by Kathy Hester.

2 TBS of Black Bean Soup was added as a filling
2 cans drained, black beans
1 can stewed tomates
1 tsp cumin
1 tsp salt
3 TBS taco seasoning mix
4 cups of vegetable broth
1 onion, diced
1 pepper dice
3 cloves of garlic minced

In the instapot on the soup setting until the vegetables were soft

Jackfruit tacos
Boil the fresh jackfruit for 40 in water to soften. Drain add 3 TBS of taco spices and 1/2 water to heat.
Toppings included tomatoes, lettuce, guacamole, peach salsa, vegan wayfare sour cream, so delicious mexican cheese.







Vegan Cheeze Mexican Tortilla Bake