Daily Vegan Lunch for 15 April, 2013: Meatballs With Yogurt Sauce

meatballs with yogurt sauce


1 cup onions
1 teaspoon oil
1 package of Gimme Lean Sausage Style or other tube of vegetarian sausage
1 cup breadcrumbs or panko
Up to 1 cup vegetable broth
1 teaspoon allspice or 1/2 teaspoon nutmeg
1 teaspoon garlic powder
Salt to taste
2 Tablespoons oil for baking or frying


3/4 cup unflavored soy yogurt
1 clove fresh garlic, minced
1/2 teaspoon fennel powder
1/4 teaspoon sage
1/2 teaspoon dill
1/2 cup chopped cilantro or parsley
Salt to taste


Fry the onions in a little oil in a pan on medium heat until translucent. Put veggie sausage in a large bowl with breadcrumbs, allspice, fried onions, and garlic powder and mash roughly with a fork. Add broth and mash into a paste. Taste test the mixture to see if it needs salt. Since veggie sausage is made of vegetables, it is not teeming with deadly salmonella, listeria, and E. coli bacteria, so taste test away!

Shape the mixture into meatballs. You can either pan-fry them or bake them in the oven for 375 for one hour, taking them out once to flip.

Make the yogurt sauce by mincing the cilantro or parsley and garlic and then mixing all of the yogurt sauce ingredients together in a cup or small bowl.

I ate this on top of steamed spinach. It would also be great with rice, quinoa, or pita bread.

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