Copycat Veggie Balls Recipes

Steps:

• Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
• Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
• Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
• Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

Steps:

• Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
• Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
• Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
• Preheat the oven to 400°F.
• Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
• Roast for 30 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• Add 1/4 cup water to the bulgur wheat in a small bowl and let it sit for 60 minutes. The wheat will double in size.
• Steam the quartered mushrooms for about 10 minutes, or until tender. Remove the mushrooms and put onion in steamer. Steam onions for 10 minutes, until translucent. Keep these two ingredients separate and set aside.
• Add 1/2 cup water to the oats, and soak 10 minutes, until soft.
• Drain excess water from bulgur and oats. Then combine grains with the steamed mushrooms, onions, rice, cheeses and spices in a food processor. Pulse 4 or 5 times to chop finely, but not puree. You want a coarse texture, with chunks of grain, mushroom and cheese that you can see.
• Pour the mixture into a bowl with the steamed mushrooms and cornstarch. Mix well.
• Preheat oven to 300°F and set a large skillet over medium low heat.
• Spray the skillet with the cooking spray. Measure 1/2 cup at a time of the burger mixture and shape into a 4" patty, about 1/2" thick. Cook the patties about 2-4 minutes per side, until light brown.
• When all the patties have been cooked, arrange them on a baking sheet and bake for 20 to 25 minutes, turning them halfway through cooking time. Serve immediately, or freeze.
• If freezing, you can reheat several ways. Spread a light coating of olive oil spray on each side and heat in a pan over medium heat 3-4 minutes for each side, until hot in the middle. If using the grill, spray each side with oil and cook over low flame. Cook 3 to 4 minutes per side. You may also microwave for 30-35 seconds, then place in toaster and cook on medium heat till hot in the center. Enjoy!

Steps:

• Stir together barbecue sauce and molasses. Set aside.
• In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
• Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
• Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.