Many people grew up enjoying stroganoff and meatballs or spaghetti and meatballs, for that matter. This is a healthier variation that I enjoy from time to time. You can use veggie-grain or brown-rice noodles or basmati brown rice with multipurpose gravy for a stroganoff-type dish or tomato sauce and veggie-grain noodles for a spaghetti ‘n meat balls-type dish. Refer to Taylor’s Multi-Purpose Gravy recipe.
1 package firm silken tofu (I use Mori-Nu)
1 large white onion, quartered
2 Tbsp tamari (gluten-free soy sauce)
2 Tbsp chia seeds
1 Tbsp mock-chicken seasoning
1 tsp minced garlic
1 cup of raw nuts, chopped fine
1½ cup sourdough bread crumbs
2 Tbsp parsley flakes
1 tsp sage
½ tsp oregano
½ tsp basil
8 oz (or more) brown rice noodles or veggie-grain noodles boiled and drained or cooked basmati brown rice.
Place ingredients from Group 1 in a blender and blend until smooth. Pour into a medium sized bowl.
Add ingredients from group 2 and mix well.
Spray mini-muffin tins with olive oil and fill each until almost level with the surface—(it’s faster than forming the batter into balls and baking on cookie sheets, although you can bake them that way if you prefer.)
Bake uncovered in oven preheated to 350 degrees F for about 45 minutes until brown and feeling somewhat firm to the touch.
Remove from oven, allow to cool for a few minutes, then take them out of the mini-muffin tins (or off the cookie sheets). If you make a double recipe, allow to cool completely and then freeze in plastic bags for later use.
When ready to use, place freshly made or thawed protein balls in a casserole dish, pour over your choice of gravy, and bake uncovered in an oven preheated to 350 degrees F for 30 minutes.
You may also bake them in your favorite tomato sauce for a spaghetti-and-meatballs variation.
Place serving of noodles or rice a plate and pour balls and gravy over (or tomato sauce and balls).
Makes a dozen to a dozen-and-a-half balls depending on how much you fill the mini-muffin tins (2 to a serving).