I am back from Europe! I’ve missed you all. Some really cool and exciting things have happened on my trip, but more about this in my future videos. I’m so excited to be posting a new recipe. Today, I get to share with you how I make Vegan Meatballs at home using only 2 ingredients. As you might already know I’m a big fan of simple and delicious recipes and this is definitely one of them. Every time I make these meatballs for my fam bam, it’s always a huge hit. I should probably mention that they are all meat eaters. So the fact that they love my meatless “meatballs” says a lot.
*Spoiler alert* The two ingredients that I use to make my vegan meatballs are potatoes and buckwheat. I’m surprised that buckwheat is not so well-known in North America. In Russia, it’s a staple food for many people. The nutritional and health benefits of buckwheat are on par with those of quinoa and I personally find it more flavourful. Just like quinoa, buckwheat is a grain-like seed and is a great source of plant-based protein, fiber, antioxidants and many other essential nutrients. And yes, it is also gluten-free despite it containing “wheat” in its name.
I get buckwheat from a health food store that is close to where I live in Toronto. If you have a Russian food store nearby, it will most definitely carry buckwheat as well. You can purchase buckwheat in two forms: raw and toasted. To differentiate between the two, simply look at the colour of the buckwheat groats. It they are green, the buckwheat is raw and if they are light brown, the buckwheat has been toasted.
I prefer to use raw buckwheat for homemade cereals and granola (basically recipes that don’t need to be cooked). Please do not try to eat toasted buckwheat uncooked. After being toasted, the groats become very hard and you can easily break a tooth if you try to bite them. For cooked recipes like these vegan meatballs, I almost always use toasted buckwheat.
Ok, enough about the buckwheat. I promise I’ll dedicate a separate video to talk more about its benefits and uses. Let’s focus on the meatballs. One thing I find very interesting is that many people think that vegans and vegetarians like to create meatless versions of burgers, hot dogs, meatballs and sausages because they secretly crave meat. I’m being a 100% honest when I say that I do not crave meat in any form. However, I do miss the idea of certain dishes such as spaghetti and meatballs. I also find it fun coming up with creative ways to substitute meat in recipes.
Like I mentioned in the video, feel free to add more spices to the meatballs. The reason I use only salt and pepper is because I almost always eat the meatballs with a sauce (lately it’s been my homemade Spicy Tomato Sauce). So I don’t feel the need to add more ingredients, but play around with the recipe. After all, we all have different tastes.
Alright, I’m off to make myself a smoothie bowl. Btw raw buckwheat groats are a great smoothie bowl topper. 😉
- 2-3 medium potatoes, peeled
- 1 cup toasted buckwheat
- 1 tbsp grapeseed oil
- salt and pepper
- Extra spices: paprika, coriander, dry parsley, garlic powder
- Rinse buckwheat under cold running water. In a medium pot, combine the buckwheat with 3 cups of water. Bring to a boil and season with salt. Reduce the heat to low and simmer for 15 minutes or until all of the water evaporates.
- Meanwhile, grate the potatoes using a handheld grater. I recommend grating the potatoes finely as you don't want to end up with large pieces that might not cook all the way through.
- Squeeze the juice out of the grated potatoes with your hands and add the flesh to a bowl.
- After 15 minutes, fluff the cooked buckwheat with a fork and add to the potatoes.
- Add salt, pepper and other spices if using.
- Mash with potato masher until everything is well combined.
- Form 1 to 1½ inch balls with your hands. The recipe should give you about 30-35 meatballs.
- Heat grapeseed oil over medium heat in a large skillet.
- Add the meatballs, cover the skillet with a lid and cook for 5 minutes. Continue cooking the meatballs on each side 5 minutes at a time until all of the sides have browned.
- Serve with your favorite pasta sauce.