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Classic Dishes With A Vegan Twist
I love eating rice with savory meatballs...But, since I recently became Vegetarian/ Vegan I no longer eat meat. But, that doesn't mean I still can' t enjoy my favorite dish...Here's my take a classic dish, vegan style...Try this dish for an awesome "Meatless Monday"

Posted by Alicia m. Published

You Will Need

1Bag of Goya Dried Red Kidney Beans
1 can Goya Reduced Sodium Black Beans
1 small sweet potato ( peeled/chopped into chunks)
2 Handfuls of fresh kale (bagged is also good)
1 cup of uncooked rolled oats,or whole wheat breadcrumbs)
2 cans Mild Ro-tel Diced tomatoes (divided for avocado verde sauce)
1 small yellow onion (finely chopped/ peeled)
1 loaf of pre-pared polenta
1 ripe avocado
2 tablespoons of dried or fresh cilantro
1/2 cup fresh or dried garlic
1/2 tablespoon of dried/fresh ground chiptole ( if using fresh chiptole peppers remove seeds and slice thinly)
Pinch of salt
1/2 teaspoon of fresh/dried basil
1/2 teaspoon s of lemon juice
1/2 teaspoon of black pepper
1/2 tablespoons of dried/fresh sage
two thirds cup of Worcestershire sauce
  • Step 1

    Make the "Meatballs"
    Drain liquid from (soaked overnight) Red Kidney Beans. (I put mine in the crock pot overnight, but you can drain/ rinse canned kidney beans for a quick & easy version)

  • Step 2

    Place Kidney beans,1/2 of canned ro-tel diced tomatoes, fresh kale, onion, & chopped sweet potato in a food processor or blender. Blend until all combined scrap down sides w/ a spatella as needed.

  • Step 3

    Remove from processor and add to bowl, Add spices & Worcestershire sauce, and uncooked rolled oats. Fold in drained/ finished black beans gently to not break them. Form into "meatballs"

  • Step 4

    Place formed balls on a plate & refrigerate for 20 mins until they harden & keep there shape

  • Step 5

    While meatballs are resting, make your polenta rice.Unwrap your polenta loaf and place loaf into a vegetable spiralizer or food processor. Or if you don't have a spiralizer you can put it in a food processor just chop it up into chunks, and pulse until it forms into a sticky rice texture

  • Step 6

    Add cilantro, basil,ground cumin, salt and pepper to your rice polenta. Place polenta on a nonstick pan, with a dime size amount ofvegan butter and olive oil. Cook for 2-5 mins add vegan cheese if you desire fold in cheese until melted.

  • Step 7

    Pre-heat your oven to 375 and line a baking sheet with foil, Spray with olive oil or coconut oil spray

  • Step 8

    Remove your meatballs from the fridge and place on baking sheet , Bake for 20 mins on both sides turning once make sure to spray meatballs with a little bit of cooking spray to create a crispy crust on top

  • Step 9

    Make the Avocado Verde Sauce:
    Combine ripe avocado, 1/2 teaspoon of cilantro, 1/2 teaspoon of basil, remaining ro-tel tomatoes, pinch of salt & black pepper, 1/2 jalapeno pepper dried or fresh, if fresh remove seeds, 2 tablespoons of lemon juice. Blend all together (taste when needed, and adjust)

  • Step 10

    Plate your meatballs, polenta rice & spicy avocado verdd sauce. Eat & Enjoy!

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