It’s Friday again! And that means it’s time for us to share another veganized Egyptian food with you, dear reader. If you are experimenting with vegan food, transitioning to a vegan diet, or just want to indulge in an old favorite in a more compassionate way, you’ll love this recipe.
This recipe is the Egyptian-style meat ball without the meat. It can be served plain (for sandwiches, etc.), as we have done here, or with a tomato sauce, which we will post soon.
Makes about 40 balls
Ingredients
2 cups dehydrated textured vegetable protein (TVP)
2 cups water
1 vegetable bouillon cube
1 tablespoon olive oil
1 large onion, shredded
3 cloves garlic, minced
1 tablespoon fresh chopped mint (or ½ tablespoon dried)
1 tablespoon fresh chopped parsley (or ½ tablespoon dried)
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1 cup rice, soaked and ground
Oil for frying
Instructions:
Prepare the TVP
1. Heat the 2 cups of water and the vegetable bouillon cube to boiling.
2. Add the water / bouillon stock to the 2 cups of TVP in a bowl. Leave to expand for 15 minutes.
3. In a skillet, heat the olive oil. Saute the onion and garlic for about 2 minutes.
4. Add the mint and parsley to the onion mix and cook for another minute.
5. Add the TVP and stir until well combined.
6. Add the soy sauce, salt, and pepper to the mix and keep cooking until browned. This will be about 5 minutes.
Prepare the Rice
7. Soak the rice for 15 minutes.
8. Drain and then grind until almost powdery.
9. Add to the TVP mixture and mix well.
Prepare the Kofta Mix
(If baking, preheat the oven to 400ºF, 200ºC, or gas mark 6.)
10. Once you have added the rice, put the entire mix (in 2 groups) into the food processor. Process until well mixed and thoroughly combined.
11. Shape the kofta mix into small balls, longer “hot dog” shapes or even burgers.
12. You can either bake or fry these! If you fry them, fry for about 6 minutes, turning once halfway through. If you bake them, bake for about 20 minutes on an oiled pan. Turn once halfway through.
Nutrition information (for 1 of 40 balls)
Calories: 48, Cholesterol: 0 g, Fat: 1 g; Carbohydrates: 6 g; Fiber: 1 g; Protein: 3 g
Alf Hana!!!
The soaked and ground rice sounds like an interesting method. These meatballs look wonderful!
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Thank you so very much for posting this… Absolutely LOVE it!! Wish there was a way to “fav” individual posts on WordPress, would definitely favor this post.
All the best, Aaron
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