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"
- Jenn favorited Vegan "Meatballs" With Polenta Rice & Spicy Avocado Verde Sauce 24 May 21:17
- Alicia m. published her project Vegan "Meatballs" With Polenta Rice & Spicy Avocado Verde Sauce 16 Mar 10:00
You Will Need
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)
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.
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"
Place formed balls on a plate & refrigerate for 20 mins until they harden & keep there shape
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
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.
Pre-heat your oven to 375 and line a baking sheet with foil, Spray with olive oil or coconut oil spray
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
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)
Plate your meatballs, polenta rice & spicy avocado verdd sauce. Eat & Enjoy!