Mushroom Quinoa Meat-less Balls
I'm actually not eating grains anymore, but I made this recipe a while back and wanted to share it here because it's super delicious and hearty!
(inspired by 84th & 3rd)
Instead of a tomato sauce, I made a cashew cheese sauce to drizzle on top and made a kale, onion, garlic, bell pepper sauté to round this recipe out as a full meal. And with salads of course!
These would make wonderful appetizers and a super fun recipe to bring to a potluck :) I hope you enjoy this one!
Mushroom Quinoa Meat-less Balls with Kale Pepper Sauté & Cashew Sauce
Meat-less Balls Ingredients:
2 cups mushrooms, diced finely
1 onion, diced
3 cloves garlic, minced
2 cups shredded kale
2 cups cooked quinoa
2 T ground flax seeds
2 T tomato paste (preferably in a glass jar, organic and tomatoes as the ONLY ingredient!)
2 tsp dried Italian herbs (oregano, parsley, basil, thyme)
salt & pepper to taste
Preheat oven to 400F. Sauté onion for 5 minutes in a medium to large pan and then add garlic. You can use a little bit of coconut oil or water if you are oil-free. Cook for a few minutes then add mushrooms and dried herbs. Add a bit more water if needed. Stir in tomato paste. Add kale and cook for 5 minutes. Next, add flax meal and cooked quinoa. Mix together and cook for a 2-3 minutes. Turn off heat and add salt and pepper to taste. Let cool for about 5 minutes so the mixture comes together.
Use a spoon to form golf-ball sized meat-less balls and place on a baking sheet lined with parchment paper or a silicon baking sheet (my personal preference!) Bake for 20-25 minutes or until slightly crispy.
Kale & Pepper Sauté Ingredients:
1 head kale, washed and de-stemmed
2 bell peppers, sliced into 2-inch pieces
2-3 cloves garlic, minced
1 onion, diced
Sauté onion in water or oil for 5 minutes and then add garlic. Cook for 2 minutes then add bell pepper. Cook for 7 minutes and add kale. If using water to sauté, you may need to add a little more here. Cook until kale begins to wilt, about 5 minutes.