It’s been a busy summer and I’ve been neglecting writing up my recipes. That doesn’t mean I haven’t been cooking or creating new recipes; I just haven’t been good about writing them up and posting them. Today that changes because I promised some people that I would get this recipe up.
Meatballs. Meatballs are sooo good and I love them whether I make them with lentils, eggplant or beans. Today, I’m giving you a recipe to make “chicken” meatballs out of the crumbs you get in the bottom of the big box of Butler Foods Soy Curls.
If you order the big bulk box of soy curls, you end up with some crumbs at the bottom – DO NOT THROW THEM AWAY!!! Those crumbs are gold and you should use them to make yummy “ground” recipes like meatballs, Sloppy Joes, and other delicious dishes that I’ll be sharing with you soon.
Now, if you don’t order soy curls in the huge bulk box, why??? It’s a great value. But still, you could take a few soy curls and pulse them in a food processor to make your own crumbs. Or you could use TVP which is essentially the same thing.
All you have to do is moisten the crumbs with hot broth or water and then mix in the seasonings you like. I wanted these meatballs to have a “chicken-y” flavor so I added poultry seasoning and carrot as well as using vegan “chicken”-flavored broth.
To the soy curl crumbs, I added lots of my favorite seasonings which include garlic, paprika, Italian seasoning, salt and pepper. To make it hold together, I used The Vegg egg replacer to make 2 vegan “eggs” worth. I would have used breadcrumbs but I was out of gluten-free ones so I used chickpea flour to suck up the moisture and hold the mixture together. Then I rolled them up into golf ball-sized meatballs.
Before baking them, I seared the balls in a skillet just so they would have a bit of crust. That also helps them hold together better.
I served my “chicken” meatballs over spaghetti with tomatoes, corn and zucchini – one of our favorite summer combinations. They are also delicious in a sandwich or on their own. Make them small and serve them as party appetizers.
The lesson: don’t ever throw away the Butler Foods Soy Curl crumbs. They are gold! Enjoy!
Vegan “Chicken” Meatballs
Makes about a dozen meatballs, depending on size
2 cups Butler Foods Soy Curls Crumbs
1 ¾ cups “chicken” broth
2 vegan eggs (I used The Vegg)
¼ cup grated carrot
1 Tbs. garlic powder
1 Tbs. paprika
2 tsp. poultry seasoning
2 tsp. Italian seasoning
Kosher salt and black pepper to taste
Up to 1 cup chickpea flour and/or breadcrumbs
3 Tbs. fresh parsley, chopped
Heat the broth in a small saucepan until it comes to a boil. Pour it over the soy curl crumbs in a bowl, a little at a time, until the crumbs absorb all the liquid and soften. It should take about five to ten minutes. Try to squeeze out any extra moisture. Prepare your vegan “eggs.”
In a large mixing bowl, combine the soy curl crumbs, grated carrot, “eggs,” and seasonings. Add the flour and/or breadcrumbs, a little at a time, until the mixture feels like it will hold together. Fold in the fresh parsley.
Preheat the oven to 350 and spray a large baking sheet with cooking oil spray or line with parchment paper. Heat some vegetable oil in a large skillet over medium-high heat. Use a tablespoon to scoop out some of the meatball mixture and roll them into golf ball-sized meatballs.
Set them on a plate, adding a few at a time to the skillet, just to sear them on the outside a bit. Transfer them to the baking sheet and bake for 30 minutes or until the meatballs are browned and firm. Enjoy them over pasta or in a sandwich.
- 2 cups Butler Foods Soy Curls Crumbs
- 1 ¾ cups “chicken” broth
- 2 vegan eggs (I used The Vegg)
- ¼ cup grated carrot
- 1 Tbs. garlic powder
- 1 Tbs. paprika
- 2 tsp. poultry seasoning
- 2 tsp. Italian seasoning
- Kosher salt and black pepper to taste
- Up to 1 cup chickpea flour and/or breadcrumbs
- 3 Tbs. fresh parsley, chopped
- Vegetable Oil
- Heat the broth in a small saucepan until it comes to a boil. Pour it over the soy curl crumbs in a bowl, a little at a time, until the crumbs absorb all the liquid and soften. It should take about five to ten minutes. Try to squeeze out any extra moisture. Prepare your vegan eggs.
- In a large mixing bowl, combine the soy curl crumbs, grated carrot, vegan “eggs” and seasonings. Add the flour and/or breadcrumbs, a little at a time, until the mixture feels like it will hold together. Fold in the fresh parsley.
- Preheat the oven to 350 and spray a large baking sheet with cooking oil spray or line with parchment paper. Heat some vegetable oil in a large skillet over medium-high heat. Use a tablespoon to scoop out some of the meatball mixture and roll them into golf ball-sized meatballs.
- Set them on a plate, adding a few at a time to the skillet, just to sear them on the outside a bit. Transfer them to the baking sheet and bake for 30 minutes or until the meatballs are browned and firm.
- Enjoy them over pasta or in a sandwich.
Hey there. Sorry to be a pain with this question but here in the UK I can’t find soy curls. Can you suggest any alternatives I might be able to try? I’m tired of bland repetitive recipes and want to try more of yours. They look scrummy. Sadly vegan and vegetarian recipes in the UK are very lacking in imagination. Sometimes I just want meatballs or chicken burgerstock but without the meat. Your site gives me hope that I can get these great foods again without the cruelty or animal element. Thank you
Hi Melanie, you’re not being a pain. It’s hard to not be able to find ingredients. Since I used the crumbs of the soy curls, you can just use any texturized vegetable/soy protein crumbs. xoxo
Thanks for the suggestion with the Soy Curl crumbs. Was thinking of not reordering the bulk box because of the amount of crumbs. Haven’t tossed any but now I’m inspired.
Hi Kevin, I’m having so much fun with the crumbs. Treat them just like TVP. I’ve made cutlets, burgers, Italian sausage, sloppy joes, meatballs and so many other things with them. They become a vegan “ground meat” for lots of recipes. xoxo
Rhea, great site… I am not a vegan, but I have been vegeterian for quite some time. The reason behind is a serious illness. I have not necessarily enjoyed vegeterian, always craved for meet, good cheese, so called ‘normal’ food. Now, I am getting out from a Breuss 42-day fasting and thinking where I am heading with the diet and food. Vegan, hoping health improvment? Keeping vegetarian way or switch to almost normal food carefully and healthy chosen as much as I can?
The trouble with the vegan from what I have seen in your postings is that so called eggs, or cheese, or bacon vegan alternative yummies are all process food, a food I am against. Processed for me is a big no! Can you please shed some light? Thanks, Alan (for personal reasons, the email and name are not correct, hope you understand me, thank you)
Hi Alan, I’m sorry you’ve been ill. If you’re looking to improve your health, you probably know that a plant-based diet is the healthiest there is. You may need to redefine the word “processed.” While there are certainly vegan junk foods, you don’t have to eat them. Whole foods are best and you can make less processed vegan versions of meat, eggs, and cheese. Even actual meat and cheese are processed, you know. Cheese doesn’t exist naturally and it’s made in much the same way tofu is made. Meat is processed as well.
I eat much more whole foods, vegetables – as they are. You see a lot of products in my posts because I write reviews but even the most processed product I might use is healthier than the non-vegan version. So you can avoid junk food and all packaged food, if you want, and still eat plants and cook them in a way that reminds you of your familiar favorites. I hope your health improves. xoxox
Thank you Rhea, really appreciated. Food for thoughts your lines. Thinking indeed what is gonna help me, kind of the end of the rope, hopefully I will find a way out. Working with my wife to see what we can do. Thanks again. Alan