The Holistic Kitchen, Meatless Meatballs VEGAN GLUTEN FREE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent while being plant-based.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Rinse and drain 1.5 cups of black beans if using canned.

Blend black beans in a blender or food processor for 30-60 seconds until smooth, ensuring the skins are well blended.

Pour the blended black beans into a bowl to create the base for the meatballs.

Add 1/4 cup of coconut aminos to the black bean mixture and mix well.

Incorporate seasonings: oregano, parsley, garlic, onion, cayenne, and sea salt into the mixture.

Add your favorite garlic hummus to the mixture and mix until combined.

Cook quinoa separately in vegetable broth for about 15-20 minutes before starting the meatballs.

Add 1 cup of cooked quinoa to the mixture and combine thoroughly.

Preheat the oven to 400°F (204°C).

Prepare a baking sheet with unbleached parchment paper and spray it with olive oil or your preferred cooking oil.

Scoop the mixture onto the prepared baking sheet to form meatballs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens