Comments on: Italian Okara Meatless Meatballs

By: Kip

Kip — Thu, 02 Jun 2011 08:55:00 +0000

You are correct that the vwg, okara, and oatmeal are the main ingredients for texture. In fact you can even leave out the oatmeal and increase the okara by a little bit for a more firm meaty texture. Either way works! And the recipe is certainly adaptable for other flavours- I’ve made these in loads of different ways for different types of dishes.

Glad you like my recipes! If you ever have any questions or anything, please feel free to get in touch!

By: Arcstudentrmatt

Arcstudentrmatt — Wed, 01 Jun 2011 20:08:00 +0000

Is the vital wheat gluten, oatmeal and okara all I need to get the texture of the meatball? I’d like to adapt it for my family’s spaghetti sauce recipe, and as a beginning cook I am always worried about which ingredients are just for flavor and which ones are influential for the end product.

Side note… I’m not a full vegetarian (it’s too drastic for me to change cold… er… turkey…), but I’m *loving* your recipes, making small steps, and I will be sharing them with others. Thank you!

By: Kip

Kip — Wed, 09 Mar 2011 17:07:00 +0000

Natex is an ethical Marmite alternative, so anything along those lines will work! It just adds a salty beefy taste, but I reckon you could use salty bean paste or something in place if you can’t find anything. I haven’t tried it, but I don’t see why it wouldn’t work.

By: Kip

Kip — Wed, 09 Mar 2011 17:07:00 +0000

By: Kip

Kip — Wed, 09 Mar 2011 17:07:00 +0000

By: Michelle

Michelle — Wed, 09 Mar 2011 15:54:00 +0000

I’ve never heard of “Natex or yeast extract spread”. I live in the United States. Is there another more universally available product that I can use as a substitute?

By: Michelle

Michelle — Wed, 09 Mar 2011 15:54:00 +0000

I’ve never heard of “Natex or yeast extract spread”. I live in the United States. Is there another more universally available product that I can use as a substitute?

By: Michelle

Michelle — Wed, 09 Mar 2011 15:54:00 +0000

I’ve never heard of “Natex or yeast extract spread”. I live in the United States. Is there another more universally available product that I can use as a substitute?

By: Kip

Kip — Tue, 07 Sep 2010 22:53:47 +0000

Thanks for pointing out the weight error! It should, in fact, be about 75g. I initially made the recipe as a half batch since it's just the two of us here, but forgot to increase that particular ingredient when I made it a bigger recipe for the site. As far as the okara goes, measure it after you've squeezed the liquid out. And thanks for the site compliment

By: Felicity

Felicity — Mon, 06 Sep 2010 21:19:06 +0000

These look really good… couple of questions: I've weighed 1/2 cup + 1 Tbs vwg and it's around 75g, which is a lot more than 40g! When you make these, do you use volume or weight measurements? Also… do you measure the okara before or after you squeeze it dry? Thanks… can't wait to try this recipe. Great website, BTW!

By: Kip

Kip — Thu, 22 Apr 2010 19:20:06 +0000

Glad you liked them! I made them with a pomegranite BBQ sauce for a picnic and they went down well.

By: La fourmi des Caraïbes

La fourmi des Caraïbes — Sun, 11 Apr 2010 06:01:01 +0000

Hi ! I tried this this evening, and it was just… perfect !
Thank you very very much for this wonderful recipe.