Delicious and Meat-less, Italian Style

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I made them as meatball subs, with marinara, shredded vegan mozzarella, and a little more Parmesan. Hi Jamie, we think they might get a little tender in the crockpot. Thank you so very much. Your recipes are big hit in our house. My husband the meat-eater is clearing his plate with a big smile. It worked out perfectly. Your meals make vegan food fun, filling, and healthy. I actually baked the meatballs in the oven before I popped them into the pan, as it would be easier to add the sauce, and I wanted them extra crispy.

For the marinara sauce, I just used a jar of organic pasta sauce which I added to the pan after cooking. The inside of the meatballs were still soft, but still held the shape in tact. Thanks for another great recipe Dana!! I used truffle salt instead of sea salt and they were beyond fabulous! I made these yesterday because the recipe sounded amazing…they were delicious!! Definitely, do not skip the fennel, it added so much flavor! The recipe made 16 golf ball size meatballs and 5 of them was plenty for dinner! HIghly recommend!! Note, I heated them in the sauce before eating and they held together pretty well, just be gentle when stirring!

My youngest daughter and I are vegan…my Husband and oldest daughter are not. As you can imagine dinner time is structured chaos at best. I followed the recipe to a tee, but added a dash of cayenne and grand cloves for an added kick. Anyway they were delicious and it turned out as a more minced Spag Bol rather than the meatballs. Is there anything you can suggest to make this nut-free? Absolutely delicious! Plan on making more tomorrow and freezing them. Beyond grateful for that bc I miss them! Thank you for the wonderful recipe.

I made these last night and they were amazing! When I tried to set the crust in the pan, the balls were sticking too much. I moved them to the air fryer and that worked to get the nice brown color and crispy outer texture. We became vegan last August and this is the closest recipe I have found to a traditional meatball flavor. The crisp exterior with a softer interior was perfect.

We struggled to brown them in the pan without adding oil, so we skipped that step and placed them in the broiler for a few minutes instead, turning once. Then we baked them in the oven as the instructions indicate. Turned out perfect. Thanks again for the great recipe! Thanks so much for the lovely review, Lindsey.

We are so glad you enjoyed them! Thank you for the recipe. Subbed vegan parnesan with blitzed nutritional yeast and cashews. Used probably twice as much quinoa as suggested in recipe. My food processor struggled a bit with the mix so finished by mixing by hand and added extra quinoa to make less gloopy. Sauted the shallots and garlic in veg stock. But think would also be good with blitzed red onions, garlic, tomatoes, balsamic vinegar and basil simmered for 10 mins.

Thanks, Barbara! Next time would you mind leaving a rating with your review? This looks great! Is there anything I could sub tomato paste with? I want to make this later and trying to avoid a trip to the grocery store. These were phenomenally delicious! But quite labor intensive. Definitely not a weeknight recipe if you work.

I like that they use such healthy ingredients. The two of us had to stop ourselves from eating all of them so we have leftovers today yay! I also made your marinara sauce and served the meatballs with the sauce and spaghetti! Can you explain a little more about drying the beans and what way is the best to achieve the best results please? This recipe was great! I subbed onions for shallots and nutritional yeast for vegan Parmesan. These meatballs were great, but I would definitely recommend soaking them in sauce before serving! The meatballs tasted delicious but they all crumbled and fell apart.

Everyone ate the meal anyway but next time i make it i would like them to be balls. Hi Lyn, was your quinoa cooled completely before using? If not, that could be the issue! Also, perhaps next time form them a little tighter and add more tomato paste for binding? I absolutely loved these!

Not sure what to cook?

Perfect comfort food for this vegetarian. I cooked the quinoa and rinsed, dried, and baked the beans earlier in the day so there was less to do at dinnertime. Using fresh basil is a must! I covered these meatballs in marinara and served over whole wheat pasta. My non-vegetarian husband said this recipe was a keeper! Could I leave the raw meatballs in the fridge overnight and cook the next day??

Very excited to try these!! Made this for the family made two batches , absolutely fantastic, simple easy to make. Had all the ingredients in my food cupboard except for the vegan parmesan cheese used B The family loved it, my daughter especially because she has been a vegan for a few years. This is a keeper. I did feel lik the food processor was a bit unecessary so i put all the ingredients i didnt use worchester sauce in a bowl and mixed it with my hands and they came out even better than expected.

Will definitely be making these again! Can I freeze the fully formed meatball dough in the freezer or do I have to heat them before freezing? If you give it a try, let us know how it goes! Are there good substitues for the quinoa? Do you think brown rice could work? Is the quinoa mostly a binder or filler in this recipe? I seriously cannot believe how easy and delicious these were!

I had been curating vegan recipes for our Daniel Fast and these fit the bill perfectly. Even my carnivore husband had to admit they were pretty good! Hi, I was wondering if they would still turn out fine if I left out the vegan parm or it I would need to use a substitute. You could also potentially try breadcrumbs plus a little nutritional yeast. My one other modification comes from laziness: I skipped the frying part, but wiped a baking sheet with a thin coating of olive oil and lightly brushed some on the meatballs. I then baked them for about 25 minutes and finished them gently under the broiler for about five minutes, turning once.

Made these this weekend and they were delicious! Thank you Dana! Oh my GOSH, these are incredible. So good. Will be telling all my friends. Thank you for this new stable in my dinner rotation! I made this but used it for stuffed tomatoes cooked in the crockpot with marinara sauce. These were delicious! I paired these with vegan tuscan pasta……YUM!!!!

I had to restrain myself from eating all of the meatballs after my first bowl.


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I did not sub any ingredients or change any measurements. They were so flavorful and the perfect blend of spicy, and savory. My Italian husband is so happy. You made my night with this recipe! Delicious recipe! I wish I had turned them halfway through the cooking process as they burned. One additional tip for those like me who are not measuring in cups but with a scale: 1 cup cooked quinoa equals 60 grams uncooked quinoa.

I have just a hand blender so I was a little nervous about the consistency, but all went fine. I served them with spaghetti and a simple marinara sauce — just canned tomatoes, olive oil, onion, garlic and oregano simmered for 35 minutes. My husband loved them and demanded that I make them again next week :- In fact, they were so good that I ordered a food processor last night to make them again and again and again and hummus of course — because I loooooove hummus So good I had to take them away from my husband because he threatened to eat them all. They are yummy! Huge flop for me. The meatballs are soft and fell apart.

I added red onion instead of shallets?

15 Delicious Pastas With No Meat

Id love to make them again, any suggestions? Perhaps next time form them a little tighter and add more tomato paste for binding? I have to say, I had low expectations for these and was pleasantly surprised! They were great!! So happy to have found your site! I am all about minimal ingredients! They keep sticking to the pan no matter how much oil I use.. I am trying to figure out what went wrong. I followed your directions and when I took them out of the over they all went flat like one giant pancake.

Hello — i used dry red beans from a bag not can and then followed the recipe to dry them in the oven. I cooked a cup of quinoa and set it aside, but it yielded about three cups quinoa. Do I use all three cups of the quinoa, or only one of the cooked cups? I have a cuisinart mini chopper and and high power Oster blender. What should I use to mix if I attempt to make this : Tnx. I subbed quinoa for about a half cup of cooked very thin rice noodles that I chopped.

Added about a quarter cup of mushrooms that I dried in the oven along with the beans. Added a quarter cup of homemade breadcrumbs. These may be the best vegan meatballs ever. If you substitute just make sure to keep the moisture level in mind else they may fall apart on you! I made these the other night and they turned out pretty good — the only reason they were not great is because, for me, the 3T of parsley and basil which I combined was a bit too much. I love parsley and basil but I did find them to overpower the rest of the flavors.

That is just for me. I will reduce to 1T. I also did not have cashews to make my parmesan so I used a couple of tablespoons of nutritional yeast. I will use the vegan parm next batch. I ate these with zucchini noodles and a jarred tomato sauce. I will make my own marinara sauce next time. I will also double or triple this recipe because for the clean-up it is worth having a double batch. Thank you for another great recipe.

My only concern is that the meatballs are about to completely fall a part and they have stuck to the pan. Do you have any suggestions of how to create more compact balls, or whether you would recommend adding some oil back into the pan prior? I made these and thought they were extremely time consuming. Way more steps than your average recipe. However, I was game to try since almost all of your recipes are super on point! But these meatballs fell super short.

Even though I added all the additional ingredients, I thought they really lacked flavor. Only thing I was super stoked about, was they did keep their shape well. Meatless meatballs have the tendency to fall apart. O they are so so good, thank you! Made a large batch and froze half last week , paired with the marinara they are perfection! I typically am a plop-it-in-the-sauce and let it simmer until cooked type of gal with my meatballs.

Do you think this recipe could be just plopped into some sauce and simmered? I tried the recipe for our Sunday lunch. It was delicious. As well as the marinara sauce. It took me a bit longer than I thought… next time I will be a bit more effective. And will prepare a bigger quantity. Thank you for your excellent recipes Dana. I made the meatballs for dinner tonight and they were sooo delicious even by themselves. I made a veggie tomato sauce to go with And some quinoa and it was awesome!! I used fresh parley verse the oregano and also some dry Italian mix in the meatball also.

Also if you have a big family you may want to double recipe, mine made about 8 meatballs. Every recipe I have tried by Dana has always been good! Made the recipe tripling it because we were having a party and serving meatballs as an appetizer and it was good. It was super easy and fast, with ingredients we always have in the house. For ratio reference, having tripled the meatballs, we quadrupled the sauce recipe.

I think maybe x5 would be better but I do like things saucy and with the quadrupled they did get a light coating all over so your call. Thanks for the meatball recipe. These are great! I just discovered yet another reliable recipe to use often in the future. Or would they fall apart? Thinking of making these for a potluck. Hmm, thinking they might get a little tender in the crockpot. But if you give it a try let us know! Will do! Thinking maybe I can keep the sauce heating and will add the meatballs in the last few minutes to the crock pot.

Want to make these for NewYears day. Will this work? I just made this for Christmas. Wow — Thank you! Like how can you miss meat with recipes like this? Hi there. I am doing a grazing station for Christmas with my family. Would these work to sit in a crockpot with sauce or would they start to fall apart being the crockpot for a long period of time?

Let us know if you give it a go. Good luck! I used dried oregano and felt that 2. Typically dried and fresh herb amounts are not supposed to be the same — is the 2. Other than that, these were tasty. This recipe turned out really great for me. They stayed together really well even after adding the sauce and tasted amazing! They stood up even as leftovers the next day. Highly recommend this recipe! I made these last night for my family and my wife and I thought they were absolutely delicious. If I had one issue, it was that they were very soft so when I poured the sauce into the frying pan to heat the balls up a bit they started to fall apart a little.

When I then served them any pressure from the serving spoon etc would squash them. If I could remedy that, they would be perfect. I just made these and am so pleased with the results. I followed the recipe with two exceptions: I did not include the optional ingredients, and I used real dairy parmesan in place of the vegan parmesan. I paired this with your marinara sauce, I threw in some diced onion and oregano to the sauce as well. This is a recipe I will keep on hand and continue to make. Instead of making the quinoa beforehand, I cooked it while the beans were baking.

Then, I spread the cooked quinoa on the dirty sheet pan and popped it in the freezer for 10 min to get the quinoa to cool down. I made this per the recipe. Thought that sauteing the garlic and onion separately and drying the canned beans was a little over the top, but did it anyway. Served with marinara and spaghetti, with spinach and broccoli. Next time, I think I am just going to quickly whiz it in the food processor and use it as a burito filling.

Do you think that boiling rather than baking would work for this recipe? After cooking in the oven, I simmered them in marinara and then put in sub rolls topped with cashew mozzarella! It was literally one of the best meals I have ever made! Thank you, thank you, thank you!!!! I made this recipe and it was soooo flavorful. I am not a vegan so I used regular Worcestershire sauce. The black beans added a great texture and bite to the meatball.

I ate it with spaghetti squash and I definitely will be making it again! It might be due to the size of the cans, because where I live, black bean cans come in g and it is a little less than what you get in your 15ounce cans… we are getting ripped off ;-! So I added a little bit of wheat gluten 1 tablespoon to it but I suppose any kind of flour would work oat flour, flax seed flour. I followed this recipe to the letter and had the same experience as others of the meatballs just falling apart when I placed them in the sauce.

I baked them the full 30 minutes, baked my beans nice and dry, and cooked and cooled my quinoa on a paper towel-lined baking sheet in the refrigerator to ensure it was completely dry. Think twice before adding sauce to these! OMG, this is the best meatballs ever, thank you. My daugthers are vegetarian, but they are very very picky, they love it. Hi there! I only have an immersion blender to hand… do you think it would work? I made these exactly as your recipe says and they were amazing! If I prep them a day ahead so I can pop them into the oven after work, can I leave them in the fridge overnight?

Still delicious. Super delicious. These were so good! I just made these and they fell apart in the sauce but were amazing anyway. I eat eggs occasionally and Im going to add an egg white next time to bind them unless you have another suggestion! The recipe had a lot of steps and took some time, but was well worth it in the end. I made a double batch so it was nice to get two meals out of the recipe. I cooked the beans for or so min longer to make sure they were really dry and the mixture came out perfectly. The only thing I would change personally if I made them again would be a little less pepper flakes so my toddler would be less picky about them tasting too spicy.

Otherwise, delicious! Thanks for another great tasting meatless recipe. Can you also use dried black beans, ie not tinned? And if yes, then does this mean you can cut out the drying process? Is there something I could substitute tomato paste for? Thanks for all your beautiful recipes!! Hi Krista! These would be delicious in an alfredo sauce as well! Question: any recommendations for substitutions for quinoa? Looking for low carb alternatives. Thank you. Btw these are great! Hope this helps, Fran!

Any suggestions for making these without a food processor? Also, would liquid smoke work OK in place of the Worcestershire sauce? Hi Ellie! Never a problem with chickpeas, though, I eat them like candy strange, I know! These were wonderful and held together so well, even after reheating the next day.

I skipped the fennel and worcestershire as I did not have them on hand. I used some spicy oregano from my garden which kicked the heat up a bit. I topped them with a pumpkin chipotle sauce I had left over. I made a double batch thinking I would have lots of leftovers for the week, but because my husband loved them so much, they did not go as far as I had hoped : This was also my first time making your vegan parmesan—super delicious and easy. Both recipes will definitely be repeats in our home. So good! My siblings and I made this recipe last night as a dinner for the rest of this week.

I used fresh oregano and fresh basil, and did not use fennel. I used the food processor for the beans, garlic, and onions, but then when we added the other ingredients we used a soup bowl and used our hands to smoosh it :D! Forgot to put it in the fridge before the pan, but it still worked out great. Typically dried and fresh herb amounts are not supposed to be the same — is the 2. Other than that, these were tasty. This recipe turned out really great for me.

They stayed together really well even after adding the sauce and tasted amazing! They stood up even as leftovers the next day. Highly recommend this recipe! I made these last night for my family and my wife and I thought they were absolutely delicious. If I had one issue, it was that they were very soft so when I poured the sauce into the frying pan to heat the balls up a bit they started to fall apart a little. When I then served them any pressure from the serving spoon etc would squash them. If I could remedy that, they would be perfect.

I just made these and am so pleased with the results. I followed the recipe with two exceptions: I did not include the optional ingredients, and I used real dairy parmesan in place of the vegan parmesan. I paired this with your marinara sauce, I threw in some diced onion and oregano to the sauce as well. This is a recipe I will keep on hand and continue to make. Instead of making the quinoa beforehand, I cooked it while the beans were baking.

Then, I spread the cooked quinoa on the dirty sheet pan and popped it in the freezer for 10 min to get the quinoa to cool down. I made this per the recipe. Thought that sauteing the garlic and onion separately and drying the canned beans was a little over the top, but did it anyway. Served with marinara and spaghetti, with spinach and broccoli.

Next time, I think I am just going to quickly whiz it in the food processor and use it as a burito filling. Do you think that boiling rather than baking would work for this recipe? After cooking in the oven, I simmered them in marinara and then put in sub rolls topped with cashew mozzarella! It was literally one of the best meals I have ever made! Thank you, thank you, thank you!!!! I made this recipe and it was soooo flavorful. I am not a vegan so I used regular Worcestershire sauce. The black beans added a great texture and bite to the meatball.

I ate it with spaghetti squash and I definitely will be making it again! It might be due to the size of the cans, because where I live, black bean cans come in g and it is a little less than what you get in your 15ounce cans… we are getting ripped off ;-! So I added a little bit of wheat gluten 1 tablespoon to it but I suppose any kind of flour would work oat flour, flax seed flour. I followed this recipe to the letter and had the same experience as others of the meatballs just falling apart when I placed them in the sauce.

I baked them the full 30 minutes, baked my beans nice and dry, and cooked and cooled my quinoa on a paper towel-lined baking sheet in the refrigerator to ensure it was completely dry. Think twice before adding sauce to these! OMG, this is the best meatballs ever, thank you. My daugthers are vegetarian, but they are very very picky, they love it.

Hi there! I only have an immersion blender to hand… do you think it would work? I made these exactly as your recipe says and they were amazing! If I prep them a day ahead so I can pop them into the oven after work, can I leave them in the fridge overnight? Still delicious. Super delicious. These were so good! I just made these and they fell apart in the sauce but were amazing anyway. I eat eggs occasionally and Im going to add an egg white next time to bind them unless you have another suggestion! The recipe had a lot of steps and took some time, but was well worth it in the end.

I made a double batch so it was nice to get two meals out of the recipe. I cooked the beans for or so min longer to make sure they were really dry and the mixture came out perfectly. The only thing I would change personally if I made them again would be a little less pepper flakes so my toddler would be less picky about them tasting too spicy.

Otherwise, delicious! Thanks for another great tasting meatless recipe. Can you also use dried black beans, ie not tinned? And if yes, then does this mean you can cut out the drying process? Is there something I could substitute tomato paste for? Thanks for all your beautiful recipes!! Hi Krista! These would be delicious in an alfredo sauce as well! Question: any recommendations for substitutions for quinoa? Looking for low carb alternatives. Thank you. Btw these are great! Hope this helps, Fran! Any suggestions for making these without a food processor? Also, would liquid smoke work OK in place of the Worcestershire sauce?

Hi Ellie! Never a problem with chickpeas, though, I eat them like candy strange, I know! These were wonderful and held together so well, even after reheating the next day. I skipped the fennel and worcestershire as I did not have them on hand. I used some spicy oregano from my garden which kicked the heat up a bit. I topped them with a pumpkin chipotle sauce I had left over. I made a double batch thinking I would have lots of leftovers for the week, but because my husband loved them so much, they did not go as far as I had hoped : This was also my first time making your vegan parmesan—super delicious and easy.

Both recipes will definitely be repeats in our home. So good! My siblings and I made this recipe last night as a dinner for the rest of this week. I used fresh oregano and fresh basil, and did not use fennel. I used the food processor for the beans, garlic, and onions, but then when we added the other ingredients we used a soup bowl and used our hands to smoosh it :D! Forgot to put it in the fridge before the pan, but it still worked out great.

But other than that I followed the recipe to a tee. It was really great. I made the suggested vegan parmesan which was good and I think that really improved the texture of the meatball. I added a basic marinara sauce and spaghetti squash with these meatballs. Great vegan option. Pre-made these last night and put them in the fridge so I could bake them today with zucchini noodles. Recipe was so easy, only change I made was I used nutritional yeast instead of parmesan since I have not found any veg parm where I live but I will pick up cashews and make your parmesan cheese recipe so I can have some on hand.

Thanks a lot for this!! Yes you can! Store in the freezer for up to 1 month. I attempted this recipe but I think I over-pulsed the mixture and it was more like a paste. But, I cooked the mixture in a fry pan and added some homemade marinara sauce to make a bolognese instead!!! It was absolutely delicious!! So, if you stuff the recipe you can always make a delicious bolognese using this recipe and some marinara sauce!!

Way to make lemonade from lemons, Emily! It sounds like you may have over-pulsed as you mentioned but we are glad you enjoyed it in the form of bolognese! The texture is spot on and the flavor is great. I made these for my non vegan parents and they greatly preferred these to traditional meatballs. A few notes: — I used red quinoa, not sure if that affected the flavor but they looked a lot darker which I was into.

We are glad to hear that you and your parents enjoyed them, Will! Thanks for sharing your recipe changes! As a new vegan, these are a lifesaver! Always follow the recipe exactly expect I use nutritional yeast instead of the vegan cheese.

My Good Food

Comes out perfect every time. Thank you for this amazing recipe. This time I used it as a filling for vegan cabbage rolls and it worked perfectly. Thank you for all the delicious recipes you share! Straight from Italy and all of the Italians bid her homage for her cooking eggplant sandwiches!! Enter an American Girl I have learned some of her recipes but she is the master, she would beat any chef hands down. Due to a number of medical conditions, I try to eat gluten, oat, all dairy including cheese and eggs , white sugar free, yada yada yada.

It can be trying at times. Texture is a real issue. You can get close to the taste of things but its the texture that is the kicker. Today I was doing my food prep for the week. Veggies, blueberry cobblerish thingy, brussel sprouts etc. Had been flipping through Pinterest and came across this recipe.

All I can say is WOW!!! These are really tasty and the texture is nice!! I have sent pictures to my girls telling them what I did today. These are the only thing pictured in the messages!! Even after reading all of the comments about the softness etc. As stated no cheese but I did use the nutritional yeast. I processed the fennel a bit in the ninja before adding the other items. When we make sausage!

You did an awesome job at replicating not only taste but texture! And I will also say that your chocolate chip cookies are awesome also! I will certainly be following you!! Thank you for sharing! These were delicious!! They were a bit soft, but that made them perfect to pull apart for smaller bites. Perfect with penne and garlic tomato sauce.

So confused! Also is it 1 cup dry or cooked quinoa? These were so tasty and such a good texture. Do you have any thoughts on how this mixture would do as a meatloaf? And if you think it would work, any ideas on how you would go about setting up the cooking time and temp? Yes, I think that would work! Report back if you give it a try! Wonderful recipe! These were amazing! I have to admit I was skeptical at first, but my whole family enjoyed them even the meat eaters.

This recipe is definitely a keeper. These are so good I could have eaten the mixture straight out of my food processer. Thank you for helping me and inspiring me as I get back to being full vegan again. I love your cookbook too. Just the best, most beautiful meatballs. I served them over bucatini with your marinara, and it was such a rich and hearty meal full of flavor and gorgeous texture. It will certainly become a staple as fall and winter make their way to us. Now I have to try the spaghetti squash version. Truly, so, so good. This is a wonderful recipe.

The meatballs were delicious, and I really appreciated how easy they were make. I doubled the recipe and froze half of it for next time. This is an outstanding recipe. The flavour is unreal and these are foolproof. They work and please everyone in our house, all the time. I have modified it a bit, mainly because I like to try variations. This really helps the consistency, in my opinion. I am constantly in awe of The Minimalist Baker. Every recipe works and tastes delicious.

We shall see! I have been eating a vegan diet for a few years now and have made my fair share of bean burger and bean ball recipes. I followed the recipe as written with a few exceptions. I added in all the optional ingredients except the red pepper flakes as we did not want any spiciness. I did not saute the veggies because, well, I am lazy. I also did not brown them in the pan before placing them in the oven we do have oils in the house… and well… still lazy. I go straight from fridge to oven for 20 minutes then flip and cook for another min.

The come out crispy enough on the outside for us using just the oven. My husband who still eats meat out but no animal products at home LOVED these as did my parents, siblings, and even my 3 year old niece who is even picky about animal foods. Last time we put our leftover cooked beam balls into a dish, put some sauce on top, then a slice of the new Daiya provolone cheese slices…into the oven at for about 10 minutes then under the broiler to brown the cheese. I plan to take these techniques and adapt it to a backyard burger flavor profile. Super tasty! Great recipe. Very delicious on top of pasta!

The flavor is so amazing! I did NOT expect it! And the texture is wonderful! I left that out and made everything else exactly as instructed and oh my goodness, perfection! I think it should be delicious! You mention that the black beans need to be dried before working with them.

What do you mean and how do you do that? These were unreal! Perfect consistency and went over great with my husband! Seriously I will be making these again and again. Going to try making a meat ball sandwich — the flavors were fabulous!!! Thank you! These meatballs were delicious and easy to make. I did not make any changes, they were perfect the way the recipe was written. I made these for supper last night and they were delicious! I really appreciate the suggestions to adjust flavor to taste more salt for depth of flavor, more herbs for earthiness, etc.

For my taste the Worcestershire sauce really enhanced the flavor. I made these tonight and thought they were really tasty. I was out of oregano, but they tasted fine without it. I liked the texture as well. My daughter has recently started eating vegan, so I really appreciate all of the great recipes here and in the Everyday Cooking cookbook.

This is a great recipe and will be part of my regular rotation! Confession: I made burgers instead of meatballs and have no second thoughts about using it as a meatball recipe too. Curious to know if this recipe would work with other types of beans, for example, red kidney beans. Or is this something special about black beans that makes this recipe work better? Thanks for sharing! I made this tonight for dinner. I pretty much followed the recipe. I also made the vegan meatballs. My husband and I loved the flavor combo. I used a marinara sauce with my meatballs from a jar.

After baking the meatballs I put them in the sauce. Sprinkled with Vegan Parm. Talk about satisfaction!

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Thanks Dana, loved it. I used red quinoa. Looked beautiful too! Truely delicious! My carnivore husband even liked them. We ate them all between two of us in one sitting. Definitely making a double batch next time! I got about 15 balls from this recipe. Trully one of the best vegan meatballs ever and so easy to make! The fennel is a must — it just brings them to a completely different level!

WFBP and almost oil-free too! Thank you so much Dana!

Homemade Vegetarian Chili

The texture was great but I had read the comments about crumbling when cooked in sauce so I just placed them on top of angel hair spaghetti and then poured the sauce ontop. The leftovers were excellent in vegan meatball sandwiches on pretzel buns. You hit it out of the park with this one! Absolutely delicious.

Was able to add sauce and stir without any problem. Hi Kayla! Sorry to hear these were crumbly for you.. I have to say it was amazing. I just made these and ate with my family. They are good, but maybe need to be less mushy. Maybe I blended for too long. If made with sauce, I would recommend the sauce is poured on top of the meatballs just before serving as opposed to putting the meatbals in the sauce and cooking for a bit, as they tend to fall apart.

Will make again, but experiment a bit with the food processor blending time. Mine also came out slightly mushy, but the flavor was so good that I will experiment with them again. I will really pat the beans dry next time, and bake the meatballs longer in the oven to try and firm them up. I think this recipe could make a good vegan meatloaf, too. Just made these meatballs to go with cheesy spaghetti squash and marina sauce recipes and they came out so nice! This is definitely going to be my go to meatball recipe from here on out, the flavour and texture are great!

Made these! They were good but I think I prefer the sundried tomato chickpea ones better. I might try these again, though and do a coating of panko before cooking. I like the addition of fennel seed. I crushed mine with a mortar and pestle but I might really grind it up next time to get disbursed more evenly. I streamlined to feed the kids faster. I just threw it raw in the food processor. They were fantastic. I thought they would be a hit when I found my 9 year old rating them raw. I am sure the extra steps would make them out of this world, but my streamlined version was pretty darn tasty!

Delicious — Thank you! Great recipe, a little more involved but worth it for the crust and tesxture balance. I froze half the recipe so will wait and see what they are like defrosted but I will definitely be doing these again. Ok soooooooo I am eating these right now and they are absolutely amazing… I did sub kidney beans for black and real parmesan for vegan parmesan.

I also changed up the spices and used what I had but did include fresh basil from my garden. Everything I make from your recipes is amazing! My family will be fooled. I am deff making a huge batch of these and freezing for fall! Thank you Thank you Thank you! Oh by the way I made them half the size you suggested and the came out to just 1sp each for my weigh watchers friends!!! Thanks girl!

You do awesome work! Is there a non-legume substitute you can recommend? So hard! I never had vegan meatballs in SUCH a long time. Would this recipe work with pinto beans as well? If you give it a try, report back. Everyone go make this now!! It turned out fabulous. I love the texture and flavor of the meatball. I recommend adding the fennel. Very delicious :D. I think that explained why they stuck to the cast-iron skillet. Add the onion and garlic and cook and stir for 5 minutes, or until the onion is translucent Add the beans and cook and stir for 5 minutes.

Side Courses. Dig into vegetarian tacos with tons of fresh flavor. It's the real deal my friends! I just came home with grape not cherry, but it will do tomatoes, green and yellow squash, and some other veggies as well as some romano cheese that I bought with the idea of coming up with a new summer veggies and pasta dish. Here are 15 meat-free breakfast, lunch and dinner ideas from our favorite chambray-wearing, Jeffrey-adoring cooking idol. Vegetarian Italian Starters. Pasta and delicious tasting Quorn Mince or Pieces is a marriage made in heaven. To serve, ladle soup into bowl and top with Parmesan and basil leaves Preheat oven to degrees.

Italian Pressed Sandwich is easy to make and feeds a small crowd! Cheesy jacket potatoes. Roasted veg and feta puff pastry tart. Eggplant Parmigiana. This recipe really delivers on those necessities. Italian inspired vegan recipes include pasta dishes, pizzas, 'meatballs', soups, fresh salads and more, made healthy and easy! Vegetarian Black-Bean Chili.

Cook for another 2 minutes, stirring occasionally. You will love this easy one pot vegetarian dinner, it is a family favorite! Eating a keto vegan or keto vegetarian diet can get old pretty quick if you do not have a fully-stocked arsenal of awesome vegan keto recipes at your disposal.

Combine the beans, celery, onion, carrots, fennel seeds, oregano, garlic powder and red pepper flakes and 5 cups of cold water in a 3 quart slow cooker. This is a really great vegetarian dish. Add sliced mushroom, garlic and saute for about 3 min. Blue Apron makes cooking fun and easy. Try lemon and chilli meatless chicken linguine, with cream, lemon zest and basil.

Our selection of Italian recipes are mouth-watering, quick and easy. Of course, these dishes are vegetarian friendly, but they're so tasty, carnivores will love them too. Vegetarian Italian 7-Layer Dip Recipe. Pizza, pasta, calzones and more! Impress your friends with a traditional Italian meal from our collection of Italian recipes from shows like Ciao Italia and others. Combine eggs, 1 cup cheese, spinach, red peppers, basil, salt and pepper flakes, if desired, in medium bowl. Our zucchini, tomatoes and sweet bell peppers tasted delicious in this recipe. Stir in the parsley and In the bowl of a food processor add the stale bread and chop until coarse bread crumbs form.

Prep Time20 mins. Slow Cooker Mediterranean Chicken that's made with olives, capers, and red peppers. Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal. This dish is easy to make and delicious. Pour mixture into ovenproof skillet; stir once and flatten mixture with back of spatula. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender.

Next, gadget expert Lisa McManus reviews microwave pasta cookers. Kale and white bean stew is a wholesome, hearty classic, while eggplant parm made in a skillet is a favorite for easy comfort food. Choose from pasta dishes, lasagne, risottos, panzanella and more. Every cuisine has its core recipes, the fundamental dishes and techniques that set it apart from the rest of the world. Whether you're taking the plunge and becoming a vegetarian, or just trying to eat a few more veggies this week, Ina Garten has you covered.

The blanched veggies in this colorful combination retain their crispness quite nicely. Ladle into bowls and serve with grated Parmesan cheese, if desired. Vegetarian Recipes. Gourmet Savory Apple 20 of Perfect family meal ideas. Step 4. Remove 8 large outer leaves from the cabbage. These are great served with our breadsticks, or some veggie dippers. Baked potatoes are another classic appetizer. Cook lasagna noodles as directed on package; drain. Start with easy antipasti ideas, including burrata and a summer antipasti board.

Pasta With Winter Squash and Tomatoes. Looks like your browser doesn't support JavaScript. Deep and Smoky Vegetarian Chili A decent vegetarian chili is really rather easy to do, and a good choice for not only seasoned vegetarians, but also for those cooks who are new to vegetarian cooking, and those faced with the prospect of cooking for a vegetarian but perhaps rather puzzled about what to prepare.

Basil and tomatoes add subtle flavour and texture to this easy-to-make snack that tots up just 38 calories per piece! All the flavors blend to make a very savory combo. Get the recipe for Lettuce, Orange, and Pecan Salad. Sign in to like videos, comment, and subscribe. Channel your inner Italian with this Mushroom Risotto. From breakfasts to dinners and soups to desserts we have something for everyone!

Pasta Fagioli. Step 2. Find heatlhy Italian vegetarian recipes for Italian pasta, Italian breads, and more Italian meatless recipes. Get the recipe: Low-Carb Margherita Pizza with Portobello Mushroom Crust We get asked a lot about vegetarian keto recipes, so we decided to create this roundup of recipes to get you started. This recipe is designed to feed 4. Corn Cannelloni. Vegetarian Italian Recipes Delicious and easy to make vegetarian Italian recipes from home cooks and chefs in Italy. I hardly use recipes anymore, but I look for inspiration from them now and then.

Giada's Italian Lasagna. Cook until pasta is tender, about minutes. Italian courgette pie. Italian Starters Recipes. Caprese Salad with Pesto Sauce. We have perked them up by cutting into half and stuffing with spaghetti. Leek and Cheese Soup.


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Step 3. We've got more italian vegetarian main course dishes, recipes and ideas than you can dream of! We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites.

Note : To make gnocchi a vegetarian dish eliminate egg from the recipe. With vitamins A and C, as well as healthy fats and protein from eggs and peanuts, this recipe is a nutritious way to enjoy a fast food favourite. Tasty, healthy and delicious vegetarian recipes. Make your favorite Italian recipes with our collection of over 2, Italian dishes including spaghetti, lasagna, chicken parmesan, and more classic Italian recipes.

Then sprinkle each with a generous teaspoon or more if you like of Parmigiano-Reggiano. Personal Pan Pizza Dip. Pizza Dough Recipe Pizza is healthy!! Directions: Heat the water and oil in a large skillet over medium heat. Add onion; cook 3 minutes, stirring frequently. Sarah's savoury bread and cheese pudding. Easy and Delicious Banana Muffins. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Ideal for summer, cook up some Italian Recipes. Easy Italian - Show Four Cheese Pasta. The beauty of these plates, of course, is that While we're happy to dig into a steaming bowl of spaghetti and meatballs any day of the week, there's something wonderful about vegetarian Italian recipes.

Stir in soup. If you don't like raw vegetables in your pasta salad, you can very lightly steam the broccoli and the cauliflower first. Traditional pasta e fagioli calls for pancetta or bacon. Enjoy this true Italian classic as is or omit the meat for a vegetarian version. Our editors have built the best vegetarian meals, starting with protein-packed ingredients like eggs, tofu, beans, and more, then adding delectable sauces, drool-inducing sides, Meat isn't necessary to make a satisfying dish.

In a alrge mixing bowl, combine cooked brown rice, drained black beans, Healthy Italian Slow Cooker Recipes 1. Add the kale and a splash of additional water, if needed, to keep the beans from Directions: Heat the water and oil in a large skillet over medium heat. Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. The blend of sweet potato, cauliflower, From easy eggplant Parmesan to healthy lasagna and even a copycat Olive Garden salad , these healthy Italian recipes use ingredient swaps to lighten up your favorite dishes.

Visit us today to enjoy best vegetarian food in Houston. Spread a ladle of tomato sauce on the base of a large baking dish Note 5.

The 16 Most Iconic Foods to Eat in Italy

Thank you! Need Italian vegetarian recipes? Get Italian vegetarian recipes for your dinner or party. A filling vegetarian Italian meal that's so hearty you won't even miss 3. Italians love vegetables and with these delicious dishes, you will too. Mushroom Risotto. In a large skillet on a medium low flame add the olive oil and anchovies. Taste Test Supermarket Prosciutto This vegetarian! Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Italian Recipes Vegetarian, Vegan and Flexitarian These aubergine roll-ups are smothered in a light sauce and ooze creaminess. This recipe was not only easy to assemble, but it was absolutely delicious! This is truly one of the best sandwich recipes I've had this year. Once you've tasted it, you won't miss meat at all. Cover; heat to boiling.

Roast for 25 minutes, turning at 15 minutes, until tender and browned. Split each piece horizontally and pull out about half of the soft bread from each side. Nobody does impeccable pasta dishes, quality meats, and seasonal, simple vegetables prepared well quite like the Italians. Cook the pasta according to the package directions. This is one of my most popular vegetarian pizza recipes. HappyCow may not work without JavaScript enabled.