Yield: Makes about 20


1 medium onion

1 generous cup crimini or small portabella mushroom

½ t. salt

2 T. olive oil

1 T. egg replacer

¼ c. water

2 T. flax seed meal

1 c. Tarazi Italian Style Baking Crumbs

1 t. fennel seeds

1 t. chili flakes

½ c water

½ t. salt

3 c. cooked and still warm brown rice

½ t. ground black pepper

1 T. nutritional yeast

1 T. liquid aminos

In the bowl of a food processor fitted with the metal blade, place an onion cut into quarters, mushrooms, and ½ t. salt. Pulse the mushroom mixture until everything is the size of small peas. Place the mushroom mixture and olive oil into a preheated skillet set over medium high heat. Cook the mushroom mixture, stirring occasionally for 8-10 minutes or until it is slightly brown, and all the liquid has evaporated.

While the mushrooms are cooking, hydrate the egg replacer and flax seed meal with ¼ c. water by stirring it together in a small bowl. To finish the meatball mixture, place the remaining ingredients into the same food processor bowl, along with the hot mushroom mixture and hydrated egg replacer mixture. Pulse this mixture until everything is evenly distributed, still coarse, but starts to stick together. Scoop 2 T. of mixture and form it into “meatballs”. Let the “meatballs” sit for about 10 minutes to dry out and form a little crust before cooking them or storing them in the refrigerator.

To cook the “meatballs” preheat a skillet to medium heat and add enough olive oil to coat the bottom of the pan. Place the “meatballs” in the pan, making sure they are not crowded and cook them until they are brown on all sides, about 10-15 minutes.

Cook’s note: they are great served in spaghetti sauce over noodles. Just add them to the pasta sauce after browning and just before serving.