Vegan Meatballs

These are really tasty and replicate an old favorite for many.

Vegan Meatballs

  • 2 cups chopped fresh mushrooms
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried sage
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • 1 teaspoon Mrs. Dash Extra Spicy or red pepper flakes (optional)
  • 1 tablespoon low sodium tamari or 1 tablespoon Coconut Aminos (optional)
  • 15-oz. can (1½ cups) no-salt-added garbanzo beans
  • 1 cup cooked brown rice
  • ½ cup rolled oats

Preheat oven to 350º.

In a large skillet cook mushrooms, onion, garlic and seasonings for 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

In a food processor combine mushroom mixture, beans, rice, and rolled oats. Pulse until very finely ground but not smooth. Add 1 to 2 tablespoons of water if needed to moisten mixture so it sticks together in balls.

Let mixture stand 10 minutes.

Form mixture into 1-inch balls. Arrange balls on a large baking sheet.

Bake meatballs 20 minutes, turn and bake another 10 minutes.