Gluten- Corn- And Dairy - Free Veggie Balls
From jo_jo_ba 13 years ago
- 1 hour 15 minutes to make
- Serves 6
A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. Read more These freeze very well! Makes 24, 6 servings See less
Ingredients
- 1 1/3 cups long grain rice, rinsed shopping list
- 1 2/3 cups water shopping list
- 1 cup chunky salsa shopping list
- 1 shallot, minced shopping list
- 1 cup TVP granules shopping list
- 1 1/2 cups cooked black beans shopping list
- 3 cloves garlic, minced shopping list
- 1/2 red bell pepper, minced shopping list
- 1 tbsp chili powder shopping list
- 1 tsp smoked paprika shopping list
- 1 tsp oregano shopping list
- 1/2 tsp ground cumin shopping list
- 2 tbsp potato starch shopping list
- 1 egg + 1 egg white, beaten shopping list
How to make it
- Bring rice, water, and salsa to a boil in saucepan over medium-high heat.
- Cook, uncovered, 5 minutes.
- Stir in shallot and TVP, reduce heat to low.
- Cover and cook until rice and TVP are tender and water is fully absorbed, about 15 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, with a potato masher, crush black beans, garlic and red pepper.
- Stir in rice mixture, spices and potato starch, mixing well.
- Fold in beaten egg and egg white until well incorporated.
- Cover and refrigerate 30 minutes.
- Meanwhile, preheat oven to 425 and line 2 baking sheets with parchment or foil.
- Form large balls out of the bean mixture (you should get around 24) and place on the sheets.
- Bake 15-18 minutes, until hot and crusty.
- Serve alongside a green salad or crunchy coleslaw.
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