I do know each and every one of the recipes in there is ‘scandalously delicious’, but it’s a whole different story when you start hearing from happy customers and they start sharing their reviews on Vegan groups!
So, I decided I will give you this recipe for free!
1 1/2 cups brown rice, short-grain, washed
3 cups mushroom broth (or water with a 1/4 teaspoon sea salt)
1/4 teaspoon sea salt
3 tablespoons olive oil
14 ounces gimme lean – sausage style, cut in small dice (can be replaced with scrambled tofu)
1 large onion, finely chopped
6 garlic cloves, finely chopped
1/2 teaspoon ground black pepper
6 ounces tomato paste
REMAINING INGREDIENTS FOR RICE
2 tablespoons tahini
1/4 cup vegan Parmesan cheese alternative
5 ounces frozen peas
2 tablespoons ground flax seed
1/4 cup water
1 cup cornmeal
Prepare the rice by combining the rice, broth, and sea salt in a pot. Cover and bring to a boil. Turn to low and simmer for 50 minutes.
While rice is cooking, prepare the filling. Heat a skillet over medium-high heat and add oil. Add small dice of gimme lean sausage and cook for about 6 minutes. Add onion and saute for 6 minutes. Add garlic and continue cooking for another 3 minutes. Add the pepper and tomato paste and cook for about 3+ minutes. Set aside until rice is ready.
FINAL RICE PREPARATIONS
When rice is finished cooking, stir the tahini and “vegan cheese” into the rice. Then add the frozen peas which will help cool the hot rice mixture a little so it will be easier to handle.
In a bowl, using a fork, whip ground flax seed and water together. This will form a mixture a little like egg whites. In another bowl, place the cornmeal so it will be easy to roll the rice balls in the cornmeal.
When rice is cool enough to handle, using wet hands, make a pancake shaped disk of rice, place some “meat” filling in the middle, and close the rice around it. You don’t want the rice layer to be too thick, so make it as thin as possible, but so it still contains the “meat” filling. Roll rice ball in the flax-water mixture, and then dredge in the cornmeal. Set completed rice ball aside, and continue making rice balls. You should end up with about 16 balls.
FINAL FRYING OR BAKING
Just prior to serving, deep fry rice balls (this is the traditional method). If you don’t want to have the added fat that come with deep frying, or just do not want to bother, place rice balls on a parchment paper covered baking sheet and bake in a 400 degree F (203 degree C) oven (no need to preheat oven) for about 45 minutes, or until balls are lightly brown and crispy.
Makes 16 rice balls.
In the picture above the rice balls were topped with tomato sauce and baked in the oven.
I hope you and your family thoroughly enjoy this recipe!
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