Black Bean Quinoa Vegan Meatballs
Place the onion into a food processor and pulse until finely chopped add to the quinoa and sweet potatoes. It will yield 1 cup cooked quinoa.
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In a bowl smash the black beans well until they start to take on a paste-like consistency.
Black bean quinoa vegan meatballs. Place this into a medium bowl. In a blender add the drained and rinsed black beans oats salt pepper kale leaves and the onion mixture. Preheat oven to 350 F spoon the mashed sweet potatoes quinoa and half of the black beans into a large mixing bowl.
Preheat the oven to 200 degrees Celsius. Shape dough into golf ball-sized meatballs and place on baking sheet. Form into balls squeezing tightly to help them stick together.
In a medium sauce pan add the quinoa lentils bayleaf pinch of salt and water. Add in black beans parmesan cheese and pulse a few times to mix. Place the black bean balls on a baking sheet lined with either parchment paper or a silicone baking mat.
3 tsps 15 g ground sea salt or to taste. To a food processor add black beans cooked quinoa olive oil coriander leaves tomato paste all the remaining spices and herbs. Add remaining ingredients and mix well to combine.
Repeat until no dough remains. Bake the meatballs for 20 minutes at 375F flipping them carefully half way through. Cooked quinoa quinoa is a seed not a grain and its packed with protein and fiber making it perfect for these healthy lentil mushroom meatballs.
½ cup 20 g fresh basil leaves chopped. Chop the onion and garlic into large chunks and place into the food processor. Blend until all ingredients are chopped.
In a small food processor place quinoa and black beans and process until they form an almost uniform puree. Cook Time 30 minutes. Total Time 40 minutes.
For the black bean and quinoa balls 12 cup of quinoa 1 can of black beans 14 cup of sesame seeds 14 cup of oat flour or bread crumbs 2 tbsp tomato paste 12 tbsp Sriracha 2 tbsp nutritional yeast 1 tsp garlic powder 1 5 tbsp chopped fresh herbs oregano sage rosemary basil salt. Prep Time 10 minutes. 2 tsp 1 g red pepper flakes optional Ground black pepper to taste.
While the eggplant is roasting cook the quinoa and lentils. The mushrooms take on a. Season with salt and pepper.
Process until the onion is in small pieces. HOW TO SERVE THE MEATBALLS There are plenty of ways to enjoy these bean based meatballs. Mushrooms this is really one of the key ingredients and how these vegan meatballs have so much flavor.
Next add the baby carrots to the processor and pulse until finely chopped add to the mixing bowl. Do not add liquid. In food processor add green pepper red onion garlic jalapeño cilantro and saltpepper.
Roll the balls with your hands the size of golf balls and leave to the side. Blend by pulsing until the kale is fine and the meatball mixture easy to roll into balls. 26 oz 794 g crushed tomatoes I use Pomi brand 13 cup 80 ml red wine or 3 tbsp 45 ml balsamic vinegar 1 tbsp 2 g dried Italian seasoning.
1 large porcini mushroom cleaned and finely chopped or other type of mushroom 1 cup canned black beans drained 2 tablespoons almond oil 3 tablespoons mayonnaise vegetarian 1 teaspoon ground black pepper 34 teaspoon smoked paprika 34 teaspoon garlic powder 12 teaspoon salt. Made with a base of white beans and sun-dried tomatoes these meatballs are crispy on the outside and soft on the inside just like the classic recipe. Add remaining lentils quinoa chickpea flour and nutritional yeast if using and stir together to form a dough.
Pulse a few times until the dough with a nice texture is formed. Cook the Lentils and Quinoa. Bake at 400 degrees for 18 minutes rolling them to a different side after 9 minutes.
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