Meat Substitute Recipes - Glendas Farmhouse

Meat Substitute Recipes

Meat Substitute Recipes
Meat Substitute Recipes

Meat Substitute Recipes

Prep Time 10 min Cook Time 30 min Total Time 40 mins


If you’re looking for meat substitute recipes, you’re in luck. Order a stash of Glenda’s Farmhouse walnuts to make these delicious meatballs and meat sauce for your next spaghetti dinner!

Walnuts crumble into just the right texture to substitute for ground meat, and walnut crumble is incredibly easy to make with a food processor and a few seasonings. We at Glenda’s Farmhouse also offer pre-made walnut crumbles in Savory, Asian, and Mexican flavors.

Walnut Meat Sauce & Walnut Meatballs (recipes courtesy of Poppies and Prosecco)

Walnut Meat Sauce

Walnut "Meat"balls

Sauce for Walnut "Meat"balls


  1. Walnut Meat Sauce
    • Prepare the walnuts by toasting them using your preferred method.
    • In the food processor, add the toasted walnuts, sun dried tomatoes, onion, garlic, nutritional yeast, oregano, soy sauce, worcestershire sauce, and salt.
    • Pulse to a crumbled texture. (Scrape sides as needed).
    • On the stovetop, heat the mixture on medium heat. Stir occasionally to prevent scorching, browning the crumble and breaking up the “meat.”
    • Add the canned tomatoes and vinegar and allow to simmer for 20 minutes, adding salt and pepper to taste.
    • Serve over the pasta of your choice!
  2. Walnut "Meat"balls
    • In a large pot, heat the olive oil.
    • Add the garlic and cook until fragrant.
    • Add the chopped tomatoes and cook a little bit longer.
    • Add the canned tomatoes, vinegar, salt, oregano, and red pepper flakes. Stir and adjust the heat down.
    • Simmer for a minimum of 30 minutes.
    • Toast the walnuts on medium heat in a skillet, just until beginning to brown.
    • In a food processor, mix the toasted walnuts, sun-dried tomatoes, garlic, onion, nutritional yeast, soy sauce, Worcestershire sauce, oregano, red pepper flakes, and salt. Process into a paste.
    • Add ½ cup of cooked farro and pulse three times.
    • Remove the mixture into a large bowl and add the rest of the cooked farro, the vital wheat gluten flour, and water. Combine well.
    • Make a dozen balls from the mixture.
    • Cook the balls in the olive oil on medium heat, rotating frequently, until browned.
    • Add to the pot of sauce on low heat.
    • Serve on their own, over pasta, or in a sandwich!