Meat-less Balls

Our version of meatballs with all of our lovely vegans.

Ingredients

Balls

• 2 cups cooked bulgur

• 1-1/2 cups cooked quinoa

• 1 egg equivalent -we use Bob's Red Mill Egg Replacer

• 2 cloves garlic, minced

• 2 sticks celery, diced (optional)

• 3/4 cup carrot, diced (optional)

• 3 tablespoons soy sauce

• 1/4 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• crushed red pepper, to your taste

Sauce

• 1 can (large) san marzano tomato whole peeled tomatoes

• 1 bunch fresh basil

• 2 cloves garlic (minced)

• Olive Oil

Instructions

Balls

Preheat oven 350 degrees

1. Line a large baking pan with parchment paper

2. Cook bulgur and quinoa according to package directions

3. Dice veggies and mince garlic

4. Mix all ingredients in a very large bowl

5. Form into balls and place on a baking sheet. If it seems too dry, add a some vegetable stock or olive oil

6. Bake at 350°F for approximately 25 minutes

7. Remove from oven and allow to cool

8. Cover with sauce (see recipe below)

Sauce

Heat in a medium size skillet olive oil to coat the bottom

Add on low hear minced garlic (allow to cook until fragrant)

Add whole tomatoes with juice (smash) and salt

At the last few minutes add the basil (fresh is best, chiffonade is the prettiest)

Fold together, taste, and adjust salt, pepper, red pepper flakes to taste.

Enjoy!