Black Bean Broccoli No-Meatballs

With my current work schedule, I have Wednesdays off. This is something I’m still getting used to — not getting up for work in the middle of the week — but that I’m also kind of enjoying.

The odd schedule has also given me some extra time to work on my own recipe ideas. This one came about as a result of my last Wednesday off, and the result was absolutely delightful!

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Here is my vegan meat ball recipe. I also cooked some linguine with diced tomato sauce to go with them, but I bet they would also be awesome with pasta sauce in a meatball sub!

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Black Bean Broccoli No-Meat Balls

Adapted from Everyday Happy Herbivore‘s Veggie, Bean, & Quinoa Croquettes

Ingredients

1 1/2 cup broccoli florets, minced/chopped
1 3/4 cups black beans, cooked
1/2 onion, minced
2 tsp minced garlic
1/4 wheat gluten
1/2 tsp poultry seasoning
1 tsp dried oregano
2 tbsps veggie broth
1/2 cup bread crumbs
1 cup quinoa, cooked
2 tbsps Bragg’s liquid aminos (or low-sodium soy sauce)
1 tbsp barbecue sauce
2 tsps Dijon mustard

How-to:

1. Preheat oven to 350 degrees and spray a baking sheet with cooking spray.

2. In a large bowl, mash black beans until no full beans are left. Add all other ingredients to the bowl and mix with hands until fully incorporated.

3. Roll into balls about 1 1/2 inches in diameter and place on baking sheet.

4. Bake for about 35 minutes, until balls are firm.

Enjoy!

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