- INGREDIENTS: Basic, whole, wonderful –> Cauliflower // Brown Rice // Quinoa // Garlic // Spices // Eggs // Oat Flour (which is nothing more than just old fashioned oats crushed in your food processor or blender). Also – no beans. Which is kind of nice, right? since a lot of vegetarian meatballs are bean-heavy. All hail the versatility of cauliflower!
- TIMING: 30 minutes. The cauliflower is not high maintenance here. Just a quick simmer in some hot water to soften it up, and then as a bonus on being speedy, you can use those amazingly convenient garlic brown rice quinoa packages from Seeds of Change that you buy en masse at Costco – you know the ones, right? – and then your cauli and your rice and everything else gets pulsed around in our favorite appliance of all time THE FOOD PROCESSOR in order to make the mixture. If you can enlist the help of a few vegetarian meatball rollers (this is why people have children, right?), you will have vegetarian meatball dinner on the table AND vegetarian meatball stockpile built up in your fridge in no time.
- ADAPTABILITY: Cook once, eat many times. This recipe makes a million and a half meatless meatballs which means that you can use them with many different sauces in many different recipes for years to come. Er, no. Not years. But seriously – you will have a TON of meatballs with this recipe, so start brainstorming serving and/or sauce ideas (and please let the record state that I strongly recommend
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