ITALIAN MEATFREE BALLS

SERVES 16 TO 18 MEATBALLS

8 ounces (227 g) blended soft silken tofu

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) fresh lemon juice

2 1⁄2 tbsp (10 g) (0.35oz) sun-dried tomatoes (drained and rinsed if packed in oil), minced

1 tbsp (9 g) (0.32oz) capers, drained and minced

1⁄4 cup (30 g) (1.1oz) nutritional yeast

1 1⁄2 tsp onion powder

2 cloves garlic, pressed

1⁄2 tsp Scant fine salt

1 tsp dried basil

1⁄2 tsp dried thyme

1⁄2 tsp dried oregano

1⁄2 cup (72 g) (2.5oz) vital wheat gluten

1 cup (80 g) (2.8oz) panko crumbs

Non-stick cooking spray or oil spray

Favourite vegan marinara sauce, for serving

NUTRITIONAL VALUES

Calories: 65kcal
Fat: 3.7g (1.1g S.Fat)
Carbs: 4.7g
Protein: 3.1g
Sugar: 1.7g
Sodium: 156mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Use parchment paper or a silicone baking mat to line a baking sheet.

Stir together the tofu, oil, lemon juice, sun-dried tomatoes, capers, nutritional yeast, onion powder, garlic, salt, basil, thyme, and oregano in a large mixing bowl.

Stir in the vital wheat gluten and panko crumbs until thoroughly combined.

Scoop 2 tbsp (28 g) packed per ball Form into a ball and place on a baking sheet lined with parchment paper. Repeat until you've used up all of the mixture, which should yield 16 to 18 balls in total.

Coat the tops of the balls lightly with cooking spray.

Bake for 14 minutes, then flip and bake for another 8 minutes, or until golden brown on the other side.

Remove from the oven and set aside for a few minutes before serving with your preferred marinara.