4 links of vegan Italian-style sausage, chopped
¾ of an onion, chopped
6 garlic, chopped
3 Tablespoons olive oil
1 cup vital wheat gluten
¾ cup panko crumbs
½ cup vegetable broth
Using a food processor, grind the Italian sausage, onion and garlic until it looks like medium-fine grind, but don’t grind it to a paste.
Heat the olive oil in a large saute pan on medium-high and cook and stir the ground mixture until the sausage and onions are golden. Remove the mixture to a large mixing bowl and cool thoroughly.
After the mixture is cool (use a spoon to mix it to cool it faster), stir in the gluten, crumbs and vegetable broth. Mix it well using a spoon.
Using a cookie scooper (2 Tablespoon measurement), portion out the meatballs. Alternately, measure out about a walnut-size meatball. You MUST compress the meatballs using your hands until they are VERY firm. Place them on a lightly oiled baking pan.
Bake the meatballs in a 275 degree oven for 1 hour and 30 minutes. No need to preheat the oven. Cool the meatballs completely before using.
Simmer the meatballs in Tomato Sauce until reheated and plump, about 10 minutes. Serve with pasta.
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