EASY MeatLESS Balls - VEGAN + GLUTEN-FREE

Ingredients like beef, eggs, cheese, cows milk and glutenous breadcrumbs are mindfully replaced with plant-based ingredients raging with health benefits. You'll find fiber packed beans and psyllium husk, dairy free milk, gluten-free certified breadcrumbs, nooch or nutritional yeast for a vitamin B fix. Traditional meatballs are the inspiration and they've been heavily veganized with my special touch!

Everything is made easily in a food processor, rolled into balls and pan-fried or baked. We had ours baked and served over spaghetti it would be delicious in a meatless ball sub, used as a base in my Lasagna Soup and so much more!! They may even be featured in the next show! ;)  Watch how to make them in the new AV Show in less than 4 minutes flat and/or get the recipe below.

Ingredients:

• 1 1/2 Cup Kidney Beans
• 1/4 Cup Water
• 1 tsp Psyllium Husk
• 1/4 Cup Dairy Free Milk
• 1/2 Cup Gluten-Free Breadcrumbs
• Good Pinch Sea Salt & Pepper (to taste)
• 2 Lg Cloves Garlic
• 1/2 Cup Nutritional Yeast or Vegan Parmesan 
• 1 tsp Liquid Smoke (I used Hickory)

Peaceful Preparation:

1. Preheat oven to 350 degrees F. 
2. Combine the Psyllium Husk and water, mix well, set aside to congeal forming a "vegan egg". 
3. ​Combine the balance of the ingredients in a food processor along with the congealed vegan "egg". Pulse until well combined, scrape down the sides, repeat until it sticks together well.
4. Roll into preferred ball size, I went for a smaller ball, about a heaping spoonful, rolled up and ended up with 16 balls. 
5. Bake for 30 minutes, carefully flipping halfway or once the bottom is golden. Take longer as needed. Ours was over gluten-free spaghetti and homemade sauce, click for a list of recipe results. 

Notes:

• You can use a different bean (black bean, garbanzo bean, navy beans, lentils etc) you can use a variety even. I was originally going to make these 3 bean meatballs, go for it!
• You could even use a vegan meat replacement like tofurkey or another vegan meatless sausage, it would only enhance the flavor. 
• You could use rice or almond meal vs. gluten-free breadcrumbs. I once used rice cakes in a food processor and that worked. 
  
• Use 1 tbsp flax or chia meal with 3 tbsp water for another egg replacement option.
• Use any dairy free milk of choice, mine was coconut but I've also used almond milk.
• Add some Italian herbs, some red pepper flakes, some paprika etc.
• Use garlic powder if you are out of fresh garlic.
• Pan fry these to crispy golden perfection, or pan-fry til golden and then baked for the ultimate experience. We baked ours and loved them fully!
• Pan fry for 5 minutes each side, cook them on low in sauce, flipping constantly to avoid sticking and that is an epic way to enjoy it, perhaps in a future recipe we can highlight that method.