In today’s new recipe video, I decided to clean out my pantry (sort of) and create recipes from ingredients that I already had! Check out the video below and don’t forget to scroll down for the written recipes!
Finally — a Vegan Pantry Raid recipe collections! I don’t know about you, but my pantry is a DISASTER and a half! It’s nowhere near Pinterest- or Instagram-worthy, and I have accepted the fact it’s never going to be as organized as I like it to be. And as you guys know, I make recipes for a living so I have a lot of random things in my pantry – some of which have been sitting there for months. This is why I decided to (finally) use up some of the ingredients to make these THREE amazing recipes!
Say hello to the Meaty Veggie Meatballs, Vegan Cornbread, and Nut & Bean Loaf! If you like keeping your pantry well-stocked, you probably already have the ingredients that I used for these (or at least some of them).
For the Meaty Veggie Meatballs have a really meaty consistency, but the main ingredient is actually TVP (Textured Vegetable Protein) and Vital Wheat Gluten. For those who don’t know, TVP is a meat substitute made out of soy flour and is high in fiber and protein. It usually comes dehydrated, so it’s usually cooked with liquid to rehydrate it. Vital Wheat Gluten also works to give a sort of “meaty” texture.
These baked Meaty Veggie Meatballs are firm, flavourful, and are perfect to use with pasta (I used it in a cream-based pasta but it’s also perfect for tomato-based sauces), in a sub, or you can even use it for this sweet vegan meatball HACK (you’re welcome!)~
If you’ve purchased my Cheap Lazy Vegan Recipes eBook, you probably came across my Jalapeño Cornbread recipe. The Vegan Cornbread recipe here is basically the same recipe, only minus the jalapeños! Perfect when served warm topped with a little bit of vegan butter on top. Yum! I gave some to my dad because he loves cornbread…hahaha
And last but not the least is this delicious Nut and Bean Loaf which is made from a combination of nuts, seeds, and garbanzo beans! Basically, you’ll just have to throw in whatever nuts or seeds you have on hand and it’ll be just as delicious, especially with the chili + grape jelly sauce (I know it sounds weird but trust me, it’s heaven!).
I’ll stop blabbing now and let you get to the cooking! Don’t forget to watch the video above and scroll down for the ingredients~
Meaty Veggie Meatballs
Ingredients (makes 19-20 balls):
- 1 tbsp ground flax seeds & 3 tbsp water
- 1 tsp oil
- 1/2 medium onion, diced
- 5 cloves garlic, minced
- 1 cup dry TVP
- 1 cup water
- 2 tbsp Heinz chili sauce or ketchup
- 1.5 tbsp soy sauce
- 1 tsp thyme
- 1 tsp pepper
- 1/2 tsp cloves
- 1 tbsp Italian seasoning
- 2 tbsp nutritional yeast
- 1/2 cup vital wheat gluten
- Preheat oven to 350°F.
- Make flax egg by mixing ground flax seeds and water in a small bowl. Mix and set aside.
- Heat up oil in a large pan and add in onions and garlic. Cook until onions are translucent.
- Add in dry TVP along with a cup of water. Mix until TVP has rehydrated.
- Add in Heinz chili sauce (or ketchup), soy sauce, Italian seasoning, thyme, pepper, and cloves (optional).
- Transfer cooked TVP mixture into a large mixing bowl along with nutritional yeast, vital wheat gluten, and the flax egg mixture.
- Using clean hands, mix well and form little balls (around 2 inches in diameter).
- Arrange meatballs onto a lined baking sheet and bake for 20 minutes before turning them over and baking for another 20 minutes (40 minutes baking time total).
- Use for pasta, in a sub, or however you like! Enjoy!
(Inspired from my Jalapeño Cornbread Recipe from my Cheap Lazy Vegan Recipes eBook!)
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
- 1 cup unsweetened almond milk or other non-dairy milk
- 1.5 tbsp apple cider vinegar
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 0.5-1 can sweet corn, drained
- Preheat the oven to 400°F.
- Prepare flax egg in a small bowl by mixing ground flax seeds with water. Let it sit for about 5-10 minutes.
- Mix apple cider vinegar with the non-dairy milk in another small bowl. Set aside.
- In a large bowl, mix together flour, cornmeal, salt, cornmeal, salt, baking soda, and baking powder. Mix well.
- Add in oil, sugar, flax egg mixture, and milk mixture. Mix until well-combined.
- Throw in some corn (optional but highly recommended!).
- Pour batter into a loaf or muffin pan lined with non-stick parchment paper (or you can just grease the pan with oil like I did in the video).
- Bake for 30 minutes or until a toothpick comes out clean. Let cool before serving. Enjoy with some vegan butter for extra deliciousness.
Nut & Bean Loaf
- 1.5 cups mixed nuts/seeds
- 1 tsp oil
- 1/2 onion, diced
- 2 cup finely chopped mushrooms
- 3-4 cloves garlic, minced
- 1 cup cooked/canned beans or lentils (I used chickpeas)
- 1/2 cup almond flour
- 1 tsp each
- garlic powder
- smoked paprika
- 1/2 cup apple sauce
- 1 tsp oil
- 1/4 cup Heinz chili sauce
- 1/4 cup grape jelly
- Preheat the oven to 375°F.
- In a food processor, add 1 ½ cup of mixed nuts and seeds (you can use whatever you have). Pulse until nicely pulverized. Transfer to a bowl and set aside.
- Dice onions and chop mushrooms.
- Heat up a pan with a little bit of oil. Add onions and mushrooms, along with some minced garlic and let it cook.
- Pulse beans in the food processor until they are nicely mashed. Add to the same bowl with the nut and seed mixture and add in the almond flour.
- Season your nut loaf mixture by adding salt, thyme, basil, garlic powder, and smoked paprika. Mix well.
- Add in apple sauce and mix until well-combined.
- Grease a loaf or pie pan with oil, add in the nut mixture and press down with your fingers.
- Cover with aluminium foil and poke a few holes on the foil. Bake for 50 minutes in the preheated oven.
- While the nut loaf is baking, make the sauce by mixing chili sauce and grape jelly in a small bowl. Heat it up in a microwave or in a pan until combined.
- After baking for 50 minutes, take out the nut loaf, remove the foil, and glaze the top with about half the sauce. Throw it back in the oven uncovered and bake for another 10 minutes.
- Take out of oven and cover with the rest of the sauce.
- Let the nut loaf cool for 10-15 minutes before cutting up and serving. The longer you leave it to cool, the more firm it will be. Enjoy!