Grateful Vegan Turkey Balls

Gratefully-Vegan Turkey Balls

Makes between 25 - 30 golf ball sized servings


Meat Balls:

  • 1 pack of baby portabella mushroom, diced finely
  • 2 C brown rice (measured before cooking)
  • 1 large purple onion, diced finely
  • ½ of an 8-oz. bag of Newman’s Own Pretzels
  • ¼ C soy sauce
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. brown sugar
  • 1 tsp. black pepper
  • 1 tsp of garlic salt
  • ½ tsp cayenne pepper

Grilled Vegetables

  • 1 pack of colored carrots
  • 1 bunch of asparagus
  • 1 large purple onion
  • 1 acorn squash, sliced into rings
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. of nutritional yeast
  • 1 stalk of fresh rosemary, finely chopped
  • 2 tsp of sea salt
  • ½ tsp of black pepper
  • a few dashes of cayenne pepper


Meat balls: after finely dicing fresh mushroom, set aside. Follow instructions on your rice packet and once cooked set aside to cool. Dice up red onion finely, set aside. Pulse your pretzels in a food processor until grainy and powdered. Finally, once your rice is cooled work through the food processor until starchy consistency develops. Begin to incorporate these ingredients together, adding oil and spices as you go along. Recommend using your hands or a potato masher to fully incorporate mixture. Once completed get a cooking tray, place a baking sheet, and form gulf-ball sized servings using your hands to round and compress. Place on sheet and bake for 35-40 minutes at 350 degrees. Set aside to cool. Vegetables: cut up vegetables as you desire, throw in spices and seasoning, toss, then place on a tray with a baking sheet. Bake at 350 degrees for 30 minutes, then broil for about 10 minutes. Once baked through, style as desired, recommend as pictured. Enjoy!


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