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Topic: Vegetarian Porcupine 'Meatballs'  (Read 2921 times)
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Geniale
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« on: August 25, 2012 06:56:17 PM »


Vegetarian Porcupine 'Meatballs'

  • 1 cup brown rice, uncooked

  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 egg, beaten
  • 1 cup kasha, uncooked
  • 2 cups vegetable broth

  • 1 egg, beaten
  • 5-6 sun-dried tomatoes, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh basil, chopped
  • 1/2 cup grated carrots
  • 1 can tomato soup
  • 1 cup breadcrumbs
  • Salt and pepper, to taste

Cook rice according to package directions; cool until it's not too hot to the touch.

To cook kasha:
    Heat oil in a saucepan and saute onions and garlic.
    Mix the kasha with the egg; add to saucepan. Stir, separating grains until dry.
    Add vegetable broth and bring to a boil.
    Reduce heat and simmer, covered, until water is absorbed (about 12 minutes).
    Cool until it's not too hot to the touch.

Assemble meatballs:
    Whisk egg with tomato soup.
    Place all ingredients in a large bowl and mix until well combined.
    Shape into 24 meatballs (I press them into an ice-cream scoop and get just the right amount and it's not messy).

Preheat oven to 350F.
In a 13x9-inch baking dish, lay out meatballs in a single layer.
Cover with tin-foil and bake for 45 minutes.
Remove foil and return to oven on 'broil' for 10 minutes.

Unbaked
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kfad
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« Reply #1 on: August 25, 2012 10:15:27 PM »

Those look amazing.
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Gr33nT3a
« Reply #2 on: August 26, 2012 12:39:29 AM »

My husband is vegetarian and I am off and on as well. These look delicious!

I have no idea what Kasha is though, so I'm off to go do some google hunting.
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Geniale
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« Reply #3 on: August 29, 2012 08:33:11 PM »

My husband is vegetarian and I am off and on as well. These look delicious!

I have no idea what Kasha is though, so I'm off to go do some google hunting.

Kasha are roasted buckwheat grains (or groats). I love this product because it has a chewy, juicy texture that resembles what I remember of ground beef (haven't had the stuff in over 15 years, so I may be totally off par here). My favourite use for it is by far Shepard's Pie, it's really worth a try - prepare it the same way as in this recipe.

You could sub the kasha in these meatballs with rehydrated TVP granules, though you would have to alter the ingredients and steps that call for cooking the buckwheat.
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« Reply #4 on: October 22, 2012 07:19:22 AM »

I've never been a big fan of kasha, but those do look really good. Maybe I will have to give it another shot...
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kjlutz
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« Reply #5 on: October 25, 2012 10:30:22 AM »

I've never tried kasha but I will need to try these, they look fantastic.
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