Crispy Breaded Sauerkraut Balls with Tempeh, Chia, and Mushrooms
  • 1/4cup sunflower seeds
  • 1 Tbsp extra-virgin olive oildivided
  • 1 medium oniondiced
  • 2 garlic clovesminced
  • 1/2lb pkg mushroomsfinely chopped
  • 8 1/2oz pkg tempehfinely chopped or pulsed in food processor until crumbly
  • 1 1/2cups packed sauerkrautdrained
  • 2 Tbsp ground chia seeds
  • 1/2cup finely chopped parsley
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1/2tsp ground cumin
  • 1/2tsp caraway seedslightly crushed
  • 1 1/2cups gluten-free panko or breadcrumbsdivided
  • 1/4cup gluten-free flour
  • 6 Tbsp beer or water
  1. In medium heat-proof bowl, soak sunflower seeds in 1 cup boiling water for 30 minutes. Drain, reserving soaking liquid, and transfer seeds to blender with 2 Tbsp reserved liquid. Blend until smooth, adding more liquid if needed to blend.
  2. Preheat oven to 350 F.
  3. In large skillet, heat 1 tsp oil over medium heat. When hot, sauté onion and garlic for 7 minutes, stirring frequently, adding water if sticking. Transfer to large bowl and add mushrooms, crumbled tempeh, drained sauerkraut, ground chia seeds, parsley, salt, pepper, cumin, caraway, 1/2 cup panko, and blended sunflower seeds. Form mixture into about 18 balls (between the size of golf balls and tennis balls), squeezing out excess moisture. Place on plates or baking sheet and refrigerate for 30 minutes.
  4. In small bowl, whisk together gluten-free flour and beer or water. The consistency should be like thick soup rather than paste. Place remaining 1 cup panko in second small bowl. Check the sodium content of panko and add a pinch of salt if less than 50 mg per 1/4 cup. Dip hands in flour mixture, then roll a ball around in your hands—rather than placing the ball directly into flour mixture. Then roll the ball directly in bowl of panko before returning it to plate. (The ball won’t fall apart if you roll directly in panko, but it will if you roll directly in the sticky flour mixture.) Repeat with remaining balls.
  5. In large skillet, heat 1 tsp oil over medium-high heat. When hot, add half the balls and cook for 1 minute. Turn balls several times to brown all over, cooking for 1 minute per rotation. Transfer balls to baking sheet. Wipe out skillet, add remaining oil, and brown remaining balls. When browned, bake balls on baking sheet in preheated oven for 45 minutes. Serve with grainy, Dijon, or honey mustard (see tip), or mushroom sauce.
Recipe Notes

Per serving: 217 calories; 12 g protein; 11 g total fat (2 g sat. fat); 14 g total carbohydrates (3 g sugars, 5 g fiber); 501 mg sodium