Vegan Keto Meatballs

Making the meatballs

1. Heat olive oil in a pan over medium heat.
2. Add onions and celery and cook for a couple of minutes.
3. Add mushrooms and sprinkle with salt.
4. Sauté until there is little to no liquid in the bottom.
5. Let the mixture cool then put into a food processor and pulse a few times. Make sure the mixture is still a bit chunky and not smooth.
6. In the same pan, crumble the tofu and stir fry until dry. Set aside to cool.
7. Put the mixture and tofu into a mixing bowl and add the chia seeds, ground almonds and mix.
8. Add parsley and mix well.
9. Add salt and pepper to taste.
10. Set aside for about 10 minutes to allow the chia seeds to bind the mixture.
11. Line a baking tray with parchment paper and coat the paper with a generous amount of olive oil (enough to roll the meatballs in).
12. Shape the mixture into balls (approximately 12).
13. Drizzle the meatballs with olive oil and roll them in the oil so that all sides are well coated.
14. In a preheated 400 F oven, cook the meatballs for about 25 – 30 minutes.
15. Be sure to roll the meatballs during the baking so that all sides get browned.

Making the Tomato Sauce

1. In a frying pan, add two cloves of garlic, olive oil, dry oregano, one can of tomatoes and salt and pepper to taste.
2. Reduce to thicken.
3. Add a dash of soy sauce.
4. Pop in meatballs (six) and roll gently in sauce as you simmer and reduce further for about 5 minutes