This week I made some mouthwatering Vegan Meatballs. I added them to a savory marinara sauce, and then served it over quinoa. I made the meatballs with cremini mushrooms, brown rice and onions to name a few ingredients. The meatballs were delicious and they had a nice texture to them.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
1 Cup Dry quinoa
1 Jar ( 25 oz.) of marinara sauce
1 Tablespoon olive oil
8 oz. Mushrooms, sliced
1 Red onion, chopped
1 Clove of garlic, minced
1/2 Cup of sunflower seeds, (You can also use almonds)
1 15 oz. Can of black beans drained and rinsed, (you can use kidney beans also).
1 Cup of oats, (quick oats or old fashioned oats)
1 Tablespoon of Italian seasoning
2 Tablespoons of fresh basil leaves, chopped
1/2 Teaspoon of onion powder
Pinch of red pepper flakes
Himalayan salt and pepper, to your taste
-Cook quinoa according to directions on packaging.
In a cast iron pan heat oil over medium heat. Then add the mushrooms, onions and garlic, and sauté for 5 minutes then add the herbs, then let cook for a few minutes.
-The use the seeds in the food processor first and pulse until coarsely ground. If using old fashioned oats place them in with the seeds. Place in the food processor and chop up a little. Add the beans, sautéed veggies, oats. Pulse until combined, Try not to over mix, so you can form bean balls. Add additional seasoning if desired.
-Shape the vegan meatballs into balls 1 1/2 – 2 inches, and place on a baking sheet with parchment paper. I used a cookie scooper to make my bean sized balls.
-Place on a baking sheet lined with parchment paper. Put in the oven on the middle rack and bake for 25-30 minutes at 400F.
-Add the marinara sauce and meatballs together, cook over low heat for 10 minutes or until sauce is warmed through. Add the cooked quinoa to the plate then meatballs and sauce. Enjoy!