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
Keyword meatballs, vegan meatballs
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Heather Nicholds, C.H.N.
1/2cuptoasted buckwheataka kasha (dry measure)
2Tbspground flaxor ground chia seeds
2Tbsptomato pasteor ketchup
1Tbspstone ground mustardoptional
2Tbsptamarior soy sauce - use wheat-free/gluten-free if needed
1Tbspmixed dried herbs
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.
Savory Vegan Buckwheat Meatballs https://www.veganook.com/recipes/savory-vegan-buckwheat-meatballs/ June 20, 2020