Gluten- Corn- and Dairy - Free Veggie Balls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 304.2
- Total Fat: 1.5 g
- Cholesterol: 35.4 mg
- Sodium: 450.7 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 7.1 g
- Protein: 17.0 g
View full nutritional breakdown of Gluten- Corn- and Dairy - Free Veggie Balls calories by ingredient
Introduction
A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. These freeze very well! Makes 24, 6 servings A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. These freeze very well! Makes 24, 6 servingsNumber of Servings: 6
Ingredients
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1 1/3 cups long grain rice, rinsed
1 2/3 cups water
1 cup chunky salsa
1 shallot, minced
1 cup TVP granules
1 1/2 cups cooked black beans
3 cloves garlic, minced
1/2 red bell pepper, minced
1 tbsp chili powder
1 tsp smoked paprika
1 tsp oregano
1/2 tsp ground cumin
2 tbsp potato starch
1 egg + 1 egg white, beaten
Directions
Bring rice, water, and salsa to a boil in saucepan over medium-high heat.
Cook, uncovered, 5 minutes.
Stir in shallot and TVP, reduce heat to low.
Cover and cook until rice and TVP are tender and water is fully absorbed, about 15 minutes. Remove from heat and allow to cool slightly.
In a large bowl, with a potato masher, crush black beans, garlic and red pepper.
Stir in rice mixture, spices and potato starch, mixing well.
Fold in beaten egg and egg white until well incorporated.
Cover and refrigerate 30 minutes.
Meanwhile, preheat oven to 425 and line 2 baking sheets with parchment or foil.
Form large balls out of the bean mixture (you should get around 24) and place on the sheets.
Bake 15-18 minutes, until hot and crusty.
Serve alongside a green salad or crunchy coleslaw.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, uncovered, 5 minutes.
Stir in shallot and TVP, reduce heat to low.
Cover and cook until rice and TVP are tender and water is fully absorbed, about 15 minutes. Remove from heat and allow to cool slightly.
In a large bowl, with a potato masher, crush black beans, garlic and red pepper.
Stir in rice mixture, spices and potato starch, mixing well.
Fold in beaten egg and egg white until well incorporated.
Cover and refrigerate 30 minutes.
Meanwhile, preheat oven to 425 and line 2 baking sheets with parchment or foil.
Form large balls out of the bean mixture (you should get around 24) and place on the sheets.
Bake 15-18 minutes, until hot and crusty.
Serve alongside a green salad or crunchy coleslaw.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.