Yves, The Good Meatballs are good [don’t think they make these anymore, but they make a number of products], but I have had a lot of good vegan meatballs. It must be the way I am able to cook meatballs after I take them out of the bag, or package in this case.
These I fried in a little lite olive oil with onions, portabella mushrooms – which added a lot to the flavor and the ultimate gravy, and vegetarian soup stock. Then after they cooked for a while, I tossed in garlic, dried basil, and a splash of balsamic vinegar – yeow, secret ingredient, just use a little.
After everything was brown, I spooned in just a half 4oz. can of the most basic tomato sauce and added water, probably more water than the sauce until the gravy was liquid, but not watery.
I let it barely simmer on very low while I waited for my pasta to al dente and then chowed!
The gravy was brown, and had such an interesting tang to it because of the balsamic vinegar. The vegan meatballs are like little sponges in the way they drink up flavors so they were incredibly tasty.
I sprinkled some “almost vegan” cheese – Veggie Shreds Mozzarella (has casein in it) over the top because the brown gravy didn’t seem to fit with parmesan, but could have.
