Meatless okara "meat" balls

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.6
  • Total Fat: 5.8 g
  • Cholesterol: 3.0 mg
  • Sodium: 400.0 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Meatless okara "meat" balls calories by ingredient


Introduction

This isn't really super accurate, but a good starting point to making a vegetarian "meat"ball. Add whatever herbs or spices you'd like, and add breadcrumbs to mix only if necessary to hold together better. Otherwise breadcrumbs are for rolling the "meat"balls in once shaped, before cooking. Use more stale bread if you'd like more okara balls. This isn't really super accurate, but a good starting point to making a vegetarian "meat"ball. Add whatever herbs or spices you'd like, and add breadcrumbs to mix only if necessary to hold together better. Otherwise breadcrumbs are for rolling the "meat"balls in once shaped, before cooking. Use more stale bread if you'd like more okara balls.
Number of Servings: 4

Ingredients

    2 slices of stale artisan bread
    1 egg
    1/2 cup okara, .5 cup (okara is a byproduct of making tofu)
    1 tsp Better than Bouillon organic vegetable
    1 tsp minced onion
    1 tsp tamari
    1/4 cup breadcrumbs
    1/2 cup milk
    2 walnuts, chopped

Directions

Soak the stale pieces of bread in milk until soft. Squeeze to get as much milk out as possible. Pulse the bread until it becomes "crumbled" into small pieces. (I use a blender and keep pulsing until the bread is in teensy pieces.) Add egg, okara, bouillon, tamari, minced onion, chopped walnuts and any spices of choice (salt, pepper, oregano). If needed add breadcrumbs to hold okara balls together. Shape into balls and roll in breadcrumbs to help hold the shape. Slightly oil a piece of parchment paper and place on baking sheet. Place okara "meat"balls on parchment paper and cook in 400º preheated oven for 20 minutes or until evenly brown, turning occasionally.

Serving Size: Makes approx. 24 balls

Number of Servings: 4

Recipe submitted by SparkPeople user CACKLINHEN1.