Name: Veggie Balls
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 Servings
Ingredients: tofu: 340 g firm or extra-firm; panko bread crumbs: 3/4 cup; onion: 1/4 cup; eggs: 3; garlic cloves: 2; basil: 3 tablespoons fresh; soy sauce: 2 teaspoons low-sodium; balsamic vinegar: 2 teaspoons; garlic powder: 1 teaspoon; black pepper; olive oil: 2 tablespoons; red bell peppers: 2; onion: 1 large onion; celery: 1 stalk; carrot: 1 medium; garlic clove: 3; olive oil: 2 tablespoons; chicken stock: 1 cup no salt added; ketchup: 2 tablespoons; balsamic vinegar: 1 tablespoon; garlic powder: 1 teaspoon; paprika: 1/2 teaspoon; chili pepper flakes: 1/4 teaspoon; white pasta: 2 cups

Ingredients

Adjust Servings:

	Veggie balls (All ingredients need to be finely chopped.)
	340 g firm or extra-firm tofu drained
	3/4 cup panko bread crumbs
	1/4 cup onion
	3 eggs
	2 garlic cloves
	3 tablespoons fresh basil (or 2 teaspoons Italian seasoning)
	2 teaspoons low-sodium soy sauce
	2 teaspoons balsamic vinegar
	1 teaspoon garlic powder
	black pepper to taste

	2 tablespoons olive oil
	Veggie mix for the sauce
	2 red bell peppers (2 cups)
	1 large onion onion (1 cup)
	1 stalk celery (1/2 cup)
	1 medium carrot (1/2 cup)
	3 garlic clove

	2 tablespoons olive oil
	Sauce
	1 cup no salt added chicken stock
	2 tablespoons ketchup
	1 tablespoon balsamic vinegar
	1 teaspoon garlic powder
	1/2 teaspoon paprika
	1/4 teaspoon chili pepper flakes (optional)
	Pasta
	2 cups white pasta uncooked

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 2 1/2 Protein + 3 1/2 Starch + 1 Vegetable
Calories	658 Kcal
Protein	31 g
Carbohydrates	73 g
Fibre	6 g
Total Fat	27 g
Saturated Fat	4 g
Cholesterol	140 mg
Sodium	286 mg
Potassium	670 mg
Phosphorus	442 mg

Tip: Freeze leftover cooked veggie balls and add them to sauce or soups. Reheat them in oven or microwave.

Veggie Balls:
Downloadable/printer-friendly version

Ingredients

Veggie balls (All ingredients need to be finely chopped.)
340 g firm or extra-firm tofu drained
3/4 cup panko bread crumbs
1/4 cup onion
3 eggs
2 garlic cloves
3 tablespoons fresh basil (or 2 teaspoons Italian seasoning)
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar
1 teaspoon garlic powder
black pepper to taste
2 tablespoons olive oil
Veggie mix for the sauce
2 red bell peppers (2 cups)
1 large onion onion (1 cup)
1 stalk celery (1/2 cup)
1 medium carrot (1/2 cup)
3 garlic clove
2 tablespoons olive oil
Sauce
1 cup no salt added chicken stock
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon chili pepper flakes (optional)
Pasta
2 cups white pasta uncooked

Preparation

1 Done	Preheat oven to 400°F. Line a baking sheet with parchment paper.
2 Done	Remove excess liquid from the tofu by placing the tofu block between paper towels and applying some pressure. Place chunks of the tofu into the food processor and chop until the texture resembles minced meat.
3 Done	Prepare veggie balls: Add all ingredients, except the olive oil, to the tofu mixture in the food processor. Chop until the mixture becomes a paste.
4 Done	Form small balls by using 1 tablespoon of mixture per ball (around 40 balls total). Place the balls on the lined baking sheet. Brush the veggie balls with 2 tablespoons oil.
5 Done	Bake the veggie balls for 20 minutes or until crispy outside and soft inside.
6 Done	Prepare the veggie mix for the sauce: add all ingredients except the olive oil to the food processor. Chop until the desired consistency is reached (with chunks or smooth: it is your choice!).
7 Done	Heat oil in a non-stick frying pan over medium-high heat and fry the vegetable mixture for about 10 minutes.
8 Done	Prepare sauce: in a bowl, combine the chicken stock, ketchup, and other sauce ingredients.
9 Done	Combine sauce (step 8) and vegetables (step 7) and reduce heat to medium. Cover and simmer for another 15–20 minutes.
10 Done	Cook the pasta according to package instructions.
11 Done	Serve the veggie balls with the sauce over pasta and enjoy!