Ingredients
Method
- In a large skillet, heat one tablespoon of olive oil over medium high heat. Add the mushrooms and cook until lightly browned, about 5 to 6 minutes. Add remaining oil and eggplant and onion. Cook an additional 5 minutes, sitting occasionally. Add the tomato paste, garlic, oregano, sausage seasoning, crushed red pepper and salt and cook for one minute. The vegetable mix should be fairly dry. Remove from heat.
- In the bowl of a food processor process the lightly toasted low protein bread until it is in crumbs. Add to a medium sized bowl and set aside. Add the brown rice, basil, sundried tomatoes and garlic to the food processor and process until the rice is a little sticky, about 30 seconds. Add the cooked vegetable mix and konjac to the rice and pulse 4 to 6 times to combine.
- Place the veggie and rice mixture into the bowl with the bread crumbs. Stir to combine thoroughly.
- Form thirty 22 mg balls. Place in the fridge for two hours or overnight.
- Heat a large skillet on medium flame. Add 1 to 2 tablespoon olive oil and as many veggie balls as will fit readily. Turn veggie balls periodically, browning on all sides, about 4 minutes total. Repeat with remaining veggie balls. (Allow to cool and freeze what you are not using in the next three days).
- Add ½ cup of your favorite marinara sauce to a small oven proof dish. Add your veggie balls and an additional ½ cup sauce on top. Bake at 350 degrees for 10 minutes. ( If the veggie balls were frozen, bake in an oiled dish for 10 minutes and then add sauce and proceed as directed.)
Notes
* If you cannot get Penzey’s Italian Sausage Seasoning, you can make your own. Mix 1 tablespoon salt, 1 tsp dry toasted and pulverized fennel seed, 1 tsp ground black pepper and 1 tsp sugar.
Reader Q&A:
Q: Can you substitute anything for Konjac flour? A: Konjac is a magical binding agent. It can absorb 10 times its weight in water. This means you don't need to add excess bread crumbs to absorb the liquid released from the veggies, which means the end product is much firmer and less mealy. More than a small amount of xanthan gum makes things too rubbery so that just won't work the same. Sorry, wish I could offer another substitute but it is pretty unique. I strongly recommend you go out and find it or order from Amazon. It is used in the veggie burgers and phelafel recipe as well, and chances are you will see it in a few other things down the road. Brenda
Q: I assume the recipe would work with the low protein rices as well? Or perhaps a mixture? A: My only concern is that low pro rice hardens when it gets cold and I am not sure if you would get a weird crunchy bit in the veggie ball. Someone in our FB group said it worked for them. If you try it and it works, please let me know ([email removed])!
Q: Is konjac flour the same as konjac powder? A: yes
Q: Can you substitute anything for Konjac flour? A: Konjac is a magical binding agent. It can absorb 10 times its weight in water. This means you don't need to add excess bread crumbs to absorb the liquid released from the veggies, which means the end product is much firmer and less mealy. More than a small amount of xanthan gum makes things too rubbery so that just won't work the same. Sorry, wish I could offer another substitute but it is pretty unique. I strongly recommend you go out and find it or order from Amazon. It is used in the veggie burgers and phelafel recipe as well, and chances are you will see it in a few other things down the road. Brenda
Q: I assume the recipe would work with the low protein rices as well? Or perhaps a mixture? A: My only concern is that low pro rice hardens when it gets cold and I am not sure if you would get a weird crunchy bit in the veggie ball. Someone in our FB group said it worked for them. If you try it and it works, please let me know ([email removed])!
Q: Is konjac flour the same as konjac powder? A: yes
