Vegan Meatballs (adapted from Whole Foods website)
- Number of Servings: 4
Ingredients
1 medium yellow onion4 cloves garlic, finely chopped1 c cremini mushrooms, roughly chopped1 c packed baby spinach1/2 c sunflower seeds1 c canned black beans, rinsed and drained1/2 tbsp ground oregano1/2 tbsp ground basil1 c instant brown rice
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms and spinach. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes. Meanwhile, in the bowl of a food processor, pulse sunflower seeds until coarsely ground. Add cooked vegetable mixture, half the beans, basil and oregano. Pulse until mixture is just coming together. In a large bowl, combine puréed mixture, remaining beans and rice. Stir until combined.
Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside.
Serve with pasta and sauce (nutrition info not included).
Serving Size: Makes 4 servings (1 serving = 4 meatballs)
Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside.
Serve with pasta and sauce (nutrition info not included).
Serving Size: Makes 4 servings (1 serving = 4 meatballs)
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 70.3 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 7.3 g
- Protein: 8.9 g