We had a nice New Years Eve. It’s my personal tradition to always stay in that night and not drink.
Take anywhere from 6 to 8 potatoes, don’t skin them. Just chop them to the size you want–for instance, sometimes I make them long like French fries. Then toss them in the pan with 3 T. of vegetable oil and salt to taste. Bake in a 425 oven for half hour, toss them once, then let bake another half hour.
Swedish Vegan Nutballs
I originally made these for the INSANITY Podcast of Horror. They are really good.
SWEDISH NUTBALLS – Vegan soy meat balls with walnuts in an almond milk gravy
1 tube of vegan sausage, I use Gimme Lean Sausage Style
4 cups reconstituted “beef flavor” TVP (about 3 cups before reconstituting)
1 cup shelled walnuts
1 medium sized onion, minced fine (I chop it and put it in the food processor) then pre-fried in 1 T. oil or vegan butter like Earth Balance
3-5 cups of panko or bread crumbs
1 heaping teaspoon of sugar or 2. t. maple syrup
1/2 t. cinnamon
1/2 t. allspice
1 squirt Sriacha (optional)
Salt and pepper to taste
Small pan with shallow layer of olive oil for frying
Directions for the nutballs:
Soak the TVP in enough water to cover for about an hour. TVP will absorb all the water and expand. Pre-fry the minced onion and toss in the walnuts during the last minute over medium heat until onions are transparent and walnuts are fragrant. Scoop onion mixture directly into the food processor along with reconstituted TVP and blend until the mixture is thick and sticky-smooth. Using a rubber spatula, spoon TVP/onion/walnut mixture into a large bowl with the sausage flavor Gimme Lean or other veggie sausage mix. Mix in panko, flaxseed meal, sugar, spices, and Sriacha if using. Mixture should be very sticky. Roll into small balls and fry in the shallow layer of oil at medium heat until the nutballs develop a crunchy outside.