Vegan meatballs made with toasted buckwheat for a perfect texture, and lots of seasonings for a rich, savory flavor. Have them on top of a big plate of spaghetti, spaghetti squash, in a sandwich, wrap, on top of a salad, or in a vegetable soup. They're even tasty enough to serve as an hors d'oeuvre, with maybe a creamy avocado dipping sauce!
Course Appetizer, Main Course, Snack
Cuisine American
Keyword meatballs, vegan meatballs
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Author Heather Nicholds, C.H.N.
Ingredients
1/2cuptoasted buckwheataka kasha (dry measure)
1cupwater
pinchsea salt
2Tbspground flaxor ground chia seeds
1/4cupwater
2Tbsptomato pasteor ketchup
1Tbspstone ground mustardoptional
2Tbsptamarior soy sauce - use wheat-free/gluten-free if needed
1Tbspmixed dried herbs
1tsponion powder
1tspgarlic powder
1/2tspcumin
1/2tsppaprika
Instructions
Put the buckwheat in a small pot with the water and pinch of salt, and bring to a boil. Turn down to simmer, covered, for about 5 minutes. Note: If you use untoasted buckwheat, it will take more like 20 minutes to cook after boiling.
Preheat the oven to 350 degrees F.
Mix together the ground flax with the 1/4 cup water and leave to sit.
Mix together the seasonings in a large bowl, then add the cooked buckwheat and soaked flax and stir to combine.
Shape spoonfuls of the mix into small balls, burger patties or a loaf, and put in the oven. As balls, they take about 30 minutes to bake. Burgers will take a bit longer, and a loaf even longer.
Once the meatballs are done, take them out of the oven, and let them cool for a few minutes before handling them.