Thursday-Vegan Porcupine Meatballs

While browsing some of the many newsletters that I receive in my inbox, I came across a recipe for porcupine meatballs.  That reminded me that when growing up, my mom used to make porcupine meatballs quite frequently.  I can’t believe that I forgot about that since I liked them so much.  So I decided to create a vegan version of porcupine meatballs.  Porcupine meatballs are meatballs with rice.  When the meatballs cook, the rice begins to swell and then kind of resembles a porcupine’s quills.

These meatballs are cooked in a tomato sauce and have a wonderful flavor.  The meatballs have a nice blend of garlic, onion and oregano.  In addition, this version is made in a slow cooker.  I remember when my mom made them, she cooked them on the stove and they cooked for quite a while.  So it is nice to put these in the crock pot and then go about your day.  They do take a little advanced preparation which you can do the night before.

The hubby mentioned that he was having a craving for something sweet today.  So I decided to make a recipe that I have been thinking about for quite some time.  The brownie recipe from Vegan Diner has been something that I have wanted to make.  I should not have waited so long.  These brownies are ooey, gooey, chocolatey and awesome!  If you have the cookbook and have not tried these, what are you waiting for?

Are you a fan of Pinterest?  I just joined a few weeks ago.  It is addicting, isn’t it?  I still have a lot to learn about Pinterest, but I am enjoying it so far.  I have pinned a variety of things, but have only pinned a few recipes.  I did pin a recipe for baked pickles today and I cannot wait to try them.  I love fried pickles, so I am sure the baked version will be great.

Vegan Porcupine Meatballs

1 pkg 14oz Lightlife Gimme Lean Ground Beef Style

1 pkg 14oz Lightlife Gimme Lean Sausage Style

½ cup minced onion

2 teaspoons minced garlic

1 tablespoon ketchup

1 teaspoon vegan Worcestershire (I like Wizard brand)

1 teaspoon dried oregano

1 teaspoon dried sage

1 teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup white rice (uncooked)

For sauce:

2 cans (14.5 oz) chopped tomatoes undrained

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons tomato paste

½ cup vegetable stock or water

1 teaspoon salt

¼ teaspoon pepper

In a large bowl combine all ingredients except for the sauce ingredients.  It is difficult to combine, but if you let the ingredients sit out in the bowl for about 15 minutes it is a little easier.  Once combined, form meatballs.

Heat a large non-stick skillet over medium heat with 1 tablespoon olive oil.  Add meatballs and lightly brown on all sides.  This takes about 5 minutes.

Oil your slow cooker container with olive oil (this makes clean up easier).  Add the meatballs.

In a medium bowl, combine all sauce ingredients.  Pour over meatballs.  Cook on low for 8 hours.

Tagged as: brownies, Lightlife, Pinterest, porcupine meatballs, rice, Vegan Diner