Zoodles with Vegan Meatballs
1 15 oz can kidney beans, drained and rinsed ⅓ cup Anthony’s Goods Sunflower Seeds 1 ½ cups chopped mushrooms 2 garlic cloves, minced ½ onion, chopped ½ cup rolled oats (gluten-free if desired), processed into flour Flax egg (1 tbsp Anthony’s Goods Organic Flaxseed Meal mixed with 3 tbsp water) 2 tsp oregano 1 tbsp tomato paste 10 fresh basil leaves 1 tsp salt 1 tsp smoked paprika 1 tsp chili pepper 3 zucchinis, spiralized 1 large jar marinara sauce
Toast sunflower seeds in a toaster oven until lightly browned. Set aside. Heat some olive oil in a pan and saute the onions for a few minutes. Then add the mushrooms and minced garlic and saute a bit longer. Add the sauteed mushroom mixture, toasted sunflower seeds, drained kidney beans, ground oats, flax egg, tomato paste, basil leaves and spices to a food processor and pulse until combined. Shape the mixture into balls and place them on a lined baking sheet 1-2 inches apart. (If your mixture is too soft to shape, add more ground oats.) Bake for 15 minutes, remove and flip the balls to cook the other side. Bake for another 15 minutes. Enjoy over zoodles, slathered in your favorite marinara sauce.