These warm and hearty keto vegan meatballs are so satisfying to eat. The chunky “meaty" texture will delight your taste buds no end.

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INGREDIENTS
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1 medium onion
200g mushrooms
2-3 stalks of celery
280 firm tofu (or a couple of handful of chopped nuts)
45g (5 tbs) ground almonds
50g (6 tbsp ground chia seed (or ground flaxseed)
Some fresh flat parsley
Salt and pepper

DIRECTIONS
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1. Chop onion, mushrooms and celery in small chunks and sauté them in a frying pan with oil to remove excess water content. Medium heat. Do the same with tofu.

2. Pulse the vegetable mixture in a food processor (or chop by hand) till they are finely chopped (but not pureed!).

3. Place the sauteed vegetables, tofu, chopped parsley, ground almonds and ground chia seed in a mixing bowl, mix till they form a smooth mixture. Add salt and pepper to season. Leave to rest for 10 mins.

4. Divide the meatball mixture into desired portions and form them into ball shape. Place them on a greased baking tray and coat them with a layer of oil (I use olive oil).

5. Bake the meatballs in a 200C/400F preheated oven for 25-30mins till golden brown. Roll the meatballs on different sides in between to ensure even baking.

Enjoy as they are with dipping sauce or stew them in tomato sauce (recipe below).



SUPER EASY ITALIAN TOMATO SAUCE
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A tin of peel plum tomatoes
Some chopped garlic
Dried oregano
Salt and pepper
A dash of soy sauce (optional)

1. Lightly sauté chopped garlic in olive oil (medium heat). Sprinkle a pinch of dried oregano.
Add in the tomatoes and reduce till the sauce is thickened.

2. Add a dash of soy sauce (optional). Salt and pepper to taste.




#veganketomeatballs
#KetoVeganRecipes
#VeganGlutenFree
#eggless