Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
The meatballs
-
1
cup
roasted cauliflower
-
1
cup
cooked quinoa
-
1
cup
breadcrumbs
-
2
tablespoons
Bob's Red Mill Egg Replacers or flax eggs
-
½
cup
red onion, finely diced
-
½
teaspoon
ground black pepper
-
¾
teaspoon
sea salt
-
3
cloves
garlic, minced
-
1 ½
tablespoons
coconut oil
The buffalo sauce
-
½
cup
vinegar based hot sauce
-
1
tablespoon
vegan butter
-
1
teaspoon
garlic powder
-
2-3
tablespoons
maple syrup
Instructions
- Mix the buffalo sauce ingredients in a saucepan over medium-low heat until combined and set aside.
- Preheat the oven to 450°F (230°C). Cut the cauliflower into florets, drizzle with oil, and roast for 15-20 minutes.
- Allow the roasted cauliflower to cool, then pulse it in a food processor until riced.
- Combine the riced cauliflower with the other meatball ingredients (except coconut oil) until well mixed.
- Heat coconut oil in a pan over medium-high heat and shape the mixture into meatballs.
- Cook the meatballs in the pan for about 4-5 minutes, turning to brown all sides.
- Remove from heat, add the buffalo sauce to coat the meatballs, and serve.
Nutrition Facts (estimated)
Servings
16 servings
Calories
76
Total fat
3g
Total carbohydrates
11g
Total protein
2g
Sodium
366mg
Cholesterol
0mg
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