Vegan "Meat"balls with Cannellini beansIngredients
2 (15 oz) cans Cannellini Beans, drained and rinsed 2 Tbsp. tomato paste 1/2 medium yellow onion grated 2 cloves garlic minced 1 Tbsp. dried parsley 1 Tbsp. dried oregano 1 Tbsp. dried basil 1 tsp. onion powder 1 tsp. garlic powder 2 Tbsp. flax meal 1/2 cup oatmeal (make it grain-free and use almond flour) 1/2 tsp. salt 1/2 tsp. Worcestershire sauce 1 tsp. dijon or stone ground mustard. 1/2 teaspoon freshly ground black pepper 1-2 Tbsp. water Instructions
In the photo below, I have served these over a bed of bean-based noodles in my Pea Pesto! Enjoy!
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Kristen Carlson WellnessYoga, Cooking, Wellness, Holistic Health
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