Skinny Baked Vegan Meatballs is an easy-to-make and a delicious appetizer recipe that you can pair with noodles and rice. You can also enjoy this amazingly tasty vegan recipe for lunch and dinner too with butter naan or roomali roti by adding a little gravy to the dish. This super-delicious dish is prepared using tofu, marinara sauce, carrot, red onions, flax seeds, garlic and a melange of spices.
300 gm tofu
2 green chilli
12 cloves garlic
1 tablespoon mustard paste
salt as required
4 tablespoon flax seeds
3 tablespoon tomato chili sauce
1/2 teaspoon extra virgin olive oil
2 tablespoon parsley
For The Main Dish:
2 large red onion
1 cup marinara sauce
1 small carrot
Preheat the oven to 180 degree Celsius. Prepare the baking pan by greasing with extra virgin olive oil. Squeeze water from tofu as much possible. Break the tofu in small pieces and make dry crumbs of it by using food processor/chopper. Keep aside the crumbs in a clean dry bowl.
Wash, clean and roughly chop the red onions, carrot, green chili, and jalapeno; peel the garlic cloves. Add all the veggies in food processor/chopper and pulse for 1-2 mins to mince the veggies neatly.
Take a large mixing bowl and dump the minced veggies and tofu crumbs in it. Mix thoroughly with a spatula or with your fingers, whichever is comfortable for you. Add mustard paste (use mustard sauce, if available) and tomato chilli sauce and salt in the bowl, mix thoroughly. Add 2 tbsp of ground flax seed and mix to produce smooth dough. The dough shouldn’t be either tight or runny; it should be easily pliable with bare hands.
Add the remaining ground flax seeds in a small bowl and keep aside. Now roll out small balls out of the dough and give it round ball shape with your palms and fingers. Keep them on a large clean dry plate. Make sure they don’t touch each other. Roll each ball in ground flax seeds and place them on previously greased baking pan. Sprinkle ground flax seeds on the top of the ball, if you got any extra.
Now bake the meatballs at 180 degree Celsius for 15 minutes or until the top gets the golden colour. Remove the pan/sheet from the oven and keep on the wire rack for 5 minutes. While vegan meatballs are baking, warm the marinara sauce on low flame in a heavy-bottomed saucepan. Now pour half of the warm marinara sauce on the meatballs and bake it for another 10 minutes at 220 degree Celsius or until the top becomes sticky and looks dark in colour.
Once the meatballs are nicely coloured, remove them from oven and keep on wire rack for another 5 minutes to cool down or until they are easy to handle. Transfer rest half of the warm marinara sauce in serving bowl. Carefully arrange the baked glazed vegan meatballs in the sauce, without breaking them into pieces. Garnish with chopped parsley and serve immediately.