Chloe Coscarelli's Vegan Meatballs!

veganmeatballs

By Nancy Smorch

Today is Tuesday, which means it’s Q&A Tuesday on Marie Forleo’s Marie TV.  Today, she interviewed Chloe Coscarelli, a vegan chef who, at the age of 22, won The Food Network’s Cupcake Wars, and was the first vegan to ever enter the competition.

I pretty much love all of the stuff Marie Forleo posts and writes about, and I always look forward to her videos - especially her interviews.  Today Marie and Chloe talked about how she got started in cooking.

Her third cookbook, "Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics," came about because, of course, she’s Italian.  Everyone said she couldn’t possibly eat Italian as a vegan, because of all of the cheese and meat.  So, she set out to “veganize” some of her family’s traditional Italian recipes.  And the results are Marie approved!

On today’s interview, they brought out these vegan meatball sliders and they looked like real meatballs.  So I clicked on the link for the recipe to check out the ingredients, because I couldn’t believe that they would actually come close to real meatballs.  And when I saw the ingredients, I thought these might actually work - brown rice, mushroom, and onion, were the base of the recipe.  So I got right to work on making Spaghetti with Meatless Meatballs.

First off, everyone loved the smell that cooking these created in our house.  So that was a good sign.  Then, as I prepared everything and shaped them into balls, they were really impressed how they actually looked like meatballs.

Then came the true test.  After cooking them in olive oil in the pan (rather than canola oil), Lindsey and Frankie (who are both vegetarians) tried them and they couldn’t believe how good they were!  A still bigger test was Mike, since he loves regular meatballs.  And they won him over too!  And of course, for me, they are one of my new favorite recipes.

Here’s the link to the recipe for vegan meatball sliders. Check out how easy they are to make!

Instead of pasta, I chose to “grill” a piece of gluten-free bread in the pan I used for the meatballs, which had some leftover olive oil.  It was amazing!

Now that I know her recipes work - meaning they are easy and they taste great - I am definitely going to order her book so I can play around with her other vegan recipes.  And, this will definitely be my go-to gift for my vegan and vegetarian friends.

Try it our for yourself, and let me know what you think.