Vegan Meatballs (adapted from Whole Foods website)

1 medium yellow onion
4 cloves garlic, finely chopped
1 c cremini mushrooms, roughly chopped
1 c packed baby spinach
1/2 c sunflower seeds
1 c canned black beans, rinsed and drained
1/2 tbsp ground oregano
1/2 tbsp ground basil
1 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)