Mushroom and Lupini Bean Vegan Meatballs

By Kelton Mattingly


Need a recipe for #meatless Monday, but craving meatballs?


 

Time: 60 min.

Servings: 4

Ingredients:

  • 1 Cup Brami Garlic & Rosemary Lupini Beans
  • 1 Cup white or bella mushrooms
  • 1 Medium onion, chopped
  • 1/2 Cup parsley
  • 1/4 Cup old-fashioned oats
  • 1/4 Cup nutritional yeast
  • 1 Flax egg (1 tbsp milled flax seed + 2 tbsp water)
  • 2 Tbsp olive oil
  • 4 Cloves garlic, minced
  • 2 Tbsp soy sauce
  • 2 Tbsp veggie broth
  • 1/4 Cup Italian-style breadcrumbs

 

Instructions:

  1. Clean the mushrooms with a damp paper towel.
  2. In a food processor, add the beans, mushrooms, oats, nutritional yeast, and parsley. Pulse until everything comes together, but is not mushy.
  3. In a pan over medium heat, add the oil and onion. Cook until just translucent, about 5 minutes.
  4. Add the garlic and cook another minute.
  5. Add the bean and mushroom mixture, the soy sauce, and broth. Cook until the liquid has evaporated. Set aside and let cool until able to handle with hands.
  6. Preheat oven to 400 F. When the mixture has cooled, add the flax egg and bread crumbs then mix together.
  7. Form "meatballs" from the mixture. This works best with greased hands. If mixture is not sticking together, add another flax egg to help combine. Cook for 35 minutes.
  8. Serve immediately and with sauce of your choice.

Multi-Serve (5.3oz) / 8 Pouches




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