Black Bean Quinoa Mushroom Meatlessballs
Meaty—with no meat at all—savory and oh-so-satisfying, these meatlessballs pack a powerful punch. They’re vegan, gluten-free, and full of flavor and good for you ingredients. Great served with your favorite tomato sauce over kale or pasta, as an appetizer, over a salad, or in a sandwich for a healthy, filling meal.
Ingredients
avocado oil
1 shallot, sliced
8oz mushrooms, sliced
2 cloves garlic, minced or grated
2 TBSP tomato paste
2 tsp fennel seed
2 tsp Italian seasoning
1 TBSP cider vinegar
1 TBSP water
1 cup | 165 grams cooked quinoa
8 oz can black beans, drained and rinsed
10 grams Parsley (cilantro if desired), chopped
1 TBSP | 6 grams nutritional yeast
½ cup | 40 grams gluten-free breadcrumbs
Salt
Pepper
Your favorite tomato sauce for serving
Preparation
1. Heat a large saute pan over medium-high heat. Add oil. Once oil is shimmering, add mushrooms and saute until browned. Season with salt.
2. Reduce heat and add shallots, sweating until translucent. Add garlic in last minute of cooking. Season with salt.
3. Add tomato paste, fennel seed, and Italian seasons and cook for 1 – 2 minutes to bloom.
4. Deglaze with cider vinegar and water. Remove from heat.
5. Transfer mushroom mixture to food processor. Add all remaining ingredients except breadcrumbs. Pulse until combined, but still a little chunky and not totally smooth.
6. Transfer to a bowl and mix in breadcrumbs. Adjust seasoning as needed.
7. Oil a sheet tray. Scoop rounds using a 1.3 ounce scoop (https://amzn.to/42Tgtdo) and place onto oiled tray. Roll into balls.
8. Refrigerate or freeze to chill.
9. Bake in oven at 400F for about 20 – 30 minutes depending on if they were from refrigerated or frozen, until crispy and golden. (Alternatively, you can bake in an air-fryer at 380F for 12 minutes.)
10. Serve with your favorite tomato sauce and/or pasta, if desired.
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