Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
It took a lot of time and ingredients to make this. It was tasteless and hard to eat. I will throw the remaining half away. A waste of excellent ingredients.
Skip this one.
I wish there was a rating of zero.
This was a TON of work with a TON of mushrooms and a tastless end result.
The sauce was the biggest problem. The wheat balls could possibly be used with a different sauce. I tried the recipe because of the many healthy ingredients. Usually your recipes are excellent. This one… not so much.
Easily my least favorite recipe of all the FOK recipes. It takes a very long time (which they do tell you), but it was very bland and the wheat balls didn’t hold together well–they ended up being more like patties, though they tasted fine. The flavor of the gravy ended up being OK, but I had to do a lot of tweaking to get there. Definitely make sure you use almond milk–soy milk (even unsweetened) just doesn’t get you to a savory flavor. Also, I would make a roux with the milk and flour and then add to the mushroom and onion mixture. Sadly, won’t be making this again. Even though it ended up being fine, in the end, it was too time-intensive and needed a lot of modifications of the original recipe.
Not bad! It was a long time cooking all those ingredients. I think if I had turned them several quarter turns they would have been crunchy all over rather than on side. I also think the gravy was nice but unnecessary. They are good sliced like meat balls so they’d be good in spaghetti or a grinder.
So good!! I was feeling mashed potatoes with the wheatballs, so I made another ForksOverKnives recipe, Heather’s garlic mashed potatoes and creamy golden gravy, and the end result was delicious!!! Very good meal! I did pop my wheatballs in the air fryer, and they did take less time. They came out nice and crispy! Will make again.
It was dark and a little blank. Not our favorite in appearance or taste.
I added a bunch of nutritional yeast and some salt to the leftover sauce, and it improved things about 100%
Agree! The sauce turned out gloopy. Overall, it was surprisingly tasteless and quite work-intensive, so I’ll not be making it again.
My first vegan meal it taste fantastic
I love the mushroom gravy, but my wheatballs were not successful. They fell apart. Any advice on how to ensure the balls are moist enough to not crumble?
Can you substitute panko for the bread crumbs?
Wow! Good info, Barbara about fresh vs dry herbs. Never knew this. Thank you!
If we want to replace fresh ingredients with shelf-stable ingredients, what measurements would you recommend?
If you are referring to the herbs use this rule. If using dry instead of fresh, always use 1/3 the amount. Dry herbs are much stronger than fresh. Same goes if a recipe calls for dry herbs. You can use 3 times a much fresh.