Vegan "Chicken" Meatballs
Recipe type: Entree
Cuisine: Italian
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy them over pasta or in a sandwich.
Recipe by The "V" Word at