Savory Vegan Buckwheat Meatballs
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!
Ingredients
- 1/2 cup toasted buckwheat aka kasha (dry measure)
- 1 cup water
- pinch sea salt
- 2 Tbsp ground flax or ground chia seeds
- 1/4 cup water
- 2 Tbsp tomato paste or ketchup
- 1 Tbsp stone ground mustard optional
- 2 Tbsp tamari or soy sauce - use wheat-free/gluten-free if needed
- 1 Tbsp mixed dried herbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
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.