How To Make Vegan Meatballs
EAT 3-4 HOURS BEFORE TRAINING OR COMPETITION
It's 3-4 hours until you train or compete and this is the time to be eating an energizing meal like the 4P Vegan Meatballs.
Not only is it a super easy recipe that is yummy, it has energizers, muscle builders and superfoods to make sure you are game ready!
LET'S GET COOKING!
(per 4 servings)
2 tbsp water
1 tbsp flax seeds, ground
400g firm regular tofu
1 tbsp apple cider vinegar
1 tsp soy sauce, or tamari
3 tbsp olive oil
1 clove garlic
2 tbsp parsley
2 tbsp nutritional yeast
1 pinch cayenne pepper
1 pinch salt
6 tbsp almond meal
4 tsp extra virgin olive oil (for the pasta)
3 cups veggie pasta sauce
Preheat the oven to 190°C/375°F and lightly oil a baking dish.
Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 10 min to allow it to gel.
Pulse the tofu in the food processor until crumbly. Add the rest of the ingredients, except the almond meal, then pulse. Place the tofu mixture into a mixing bowl then add the almond meal, mixing by hand until evenly combined.
Form the mixture into small balls (about the size of golf balls). Transfer the veggie balls to the previously oiled dish, then cook in the middle of the oven 30-45 min until they are crispy on the outside.
Meanwhile, warm up the veggie pasta sauce in a large pan over low heat.
A few minutes before the end of the cooking time, cook the pasta.
Drain the linguine then put them back in the pasta cooking pot and drizzle with the olive oil. Mix well then serve with the veggie balls and sauce.
(per 1 serving)
TIP FROM ET4P
As yummy of a dish as this is, make sure you do not eat this recipe too close to your training or competition. Rather than giving you peak performance it may make you sluggish as your body is digesting the meal. Remember this is a nourishing recipe for 3-4 hours beforehand to give you that long-term energy and stamina you need.
Did you make this yummy recipe? Share it with us in the comments!