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Sour Cream Cinnamon Streusel Coffee Cake
 Turk'y Meatballs

Trader Joe’s has some new burgers called Turkeyless Protein Patties so I picked up a package the last time I was in, thinking they might be good on a grill. Like many of the new generation of veggie burgers, these are raw and soft, closer to uncooked meat patties, which got me to thinking that it might be fun to fashion them into meatballs instead. Using ground turkey to replace beef became a big thing right about the time I went vegetarian, so I really don’t have a point of reference, but these meatballs are great on their own merits. Enjoy in pasta, on a sub, or any way you please.

Turk'y Meatballs

1 tablespoon ground flax
3 tablespoons aquafaba or water
cup breadcrumbs, quick-cooking oats or panko
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon ground cumin
teaspoon red pepper flakes
cup shallots or yellow onion, minced
cup chives, basil or parsley, or a combination, minced
3 garlic cloves, minced
2 teaspoons tamari or soy sauce
8-ounces (2 patties) Turkeyless Protein Patties from Trader Joe’s
Salt and pepper to taste
1 tablespoon olive oil


Stir together the flax and aquafaba or water, and allow to gel in the refrigerator for 15 minutes.

In a medium bowl, combine the breadcrumbs (or alternative), nutritional yeast, paprika, cumin, red pepper flakes, shallots , fresh herbs and garlic. Add the Turkeyless Protein Patties, the flax egg, tamari, salt and pepper, mashing with your hands until everything is combined. (Yeah, it’ll be a little gross.) Allow to chill in the refrigerator for at least an hour.

After being chilled, heat a large skillet with the olive oil over medium heat, coating the surface. Scoop the turk’y and squish into golf ball-sized meatballs. You will get around nine. Put in the skillet and allow to cook for five minutes; turn gently using tongs, and cook another three minutes or so. Serve as you like. For me, it was gently heating with marinara and serving over pasta with veggies. You can also bake them or put them in the Air Fryer but I did not make them that way so I don’t have instructions.

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If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

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