| Vegetarian + Vegan + Gluten Free |
paired with roasted kale in photo
My favorite thing about these kidney bean meatballs is they offer a nice balance between the heartiness of a meatball and the lightness of a vegan recipe.
2, 15oz cans of kidney beans, drained
3 tablespoons of old fashioned rolled oats
1 tablespoon of ground flax seeds
3 tablespoons of chopped cashews (walnuts might also work nicely)
1 chopped onion
2 cloves of garlic – mashed
1 tablespoon of smoked paprika
1/4 tsp of cinnamon
1 tablespoon of nutritional yeast (optional)
Salt to taste
1 jar pasta sauce
Preheat the oven to 395°F.
Sauté the onion and garlic in a pot.
Mash the drained kidney beans in a bowl using the bottom of a glass or jar. No need to pulverize them - leave it a bit "rustic".
Add remaining ingredients EXCEPT for the pasta sauce.
Roll into golfball size, and arrange in greased baking sheet or casserole dish.
Bake for about 30 minutes.
Take the meatballs and add to heated pasta sauce (don't let them cook in the sauce or else they'll fall apart).
Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive.
I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.