These little balls of bread are very delicious. They go very well with our marinara sauce! Obviously these make a great Super Bowl snack as well. This gluten free vegan meatball bread idea came to existence by accident but ended up being so delicious that we had to share them. A few weeks ago, I was trying to create a gluten-free vegan meatball since most of the ways it’s done uses gluten. I ended up using too much flour and these little meatball breads emerged. Sometimes failures can be a success in the kitchen, rarely, but sometimes. Here is how I made them:
- 1 Tablespoon of olive oil
- 1 Tablespoon of gluten free vegan Worcester sauce (click here to find it in Europe)
- 2 cups of soft, cooked brown rice
- 1/2 teaspoon of sea salt
- Dash of ground black pepper
- 1 cup of mushrooms, chopped
- 1/4 teaspoon of ground cumin
- 1 teaspoon of apple cider vinegar
- 1/8 cup of gluten free vegan BBQ sauce
- 1 Tablespoon of ground flax seeds with 3 Tablespoons of water
- 1 cup of gluten free self raising all purpose flour (We use Doves Farm – click here in North America or click here in Europe)
- 1/2 teaspoon of thyme
- 1/2 cup of red onions, diced
You can start by cooking the rice. Make as much rice as you want but you will use 2 cups of the cooked rice here. It takes about 1 1/4 cup of uncooked rice to get close to 2 cups. Make a little more just to be sure though. Set aside when done.
Coat a medium to large frying pan with a thin layer of olive oil and a few drops of gluten free vegan Worcester sauce. Place the pan on the stove over medium heat. Once you smell the olive oil heating up add the mushrooms and cumin. Saute them for 5 to 7 minutes. Remove from heat and set aside.
Allow the rice and mushrooms to cool a bit. Once they have cooled add them and all the other ingredients except the onions in a high powered blender. We used a Vitamix (click here in North America or click here in Europe). Blend all the ingredients on the highest power setting, use the tamper to push the ingredients down into the blades. Once the mixture is smooth empty it out into a large mixing bowl and stir the onions into the mixture.
Pre-heat the oven to 200° Celsius (400° F) but remove a rack from the oven first.
Now this part is a bit messy. This is a very sticky dough! Wet your hands or food safe gloves with some water to try to keep the dough from sticking to you. On a piece of parchment paper add equal sized blobs of the dough until you use all of it. Then, take a tablespoon and thinly coat it with olive oil. Press the tablespoon over each blob to shape and mold it into a “meatball”. Once you are done molding them, carefully slide the parchment paper onto the oven rack and place the bread into the oven for 12 to 16 minutes. The outside should end up looking like they look in our picture.
Ready to serve! They really have a savory flavor!