Vegan "Meatballs" With Polenta Rice & Spicy Avocado Verde Sauce

Classic Dishes With A Vegan Twist

https://www.cutoutandkeep.net/projects/vegan-meatballs-with-polenta-rice-and-spicy-avocado-verde-sauce • Posted by Alicia m.

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"

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

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Description

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"

Instructions

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)

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.

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"

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

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

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.

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

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

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)

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