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Meatballs – Vegan

I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.

Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.

In a large dutch oven add onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned. Add broth as needed to keep from sticking.

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Add garlic and cook 3 minutes more.

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Transfer onion mixture to food processor.

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Add rice, bread crumbs, flour and all purpose seasoning.

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Pulse until the mixture makes a dough like consistency.

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Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.

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Preheat oven to 350 degrees.

Line baking sheet with parchment paper or silicone mat. You can spray the meatballs with some oil if so desired.

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Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.

Remove from sheet pan and drain on some paper towels.

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Serve with your favorite sauce.

 

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Southwestern Bean and Rice Quesadilla

I had some of the Southwestern Bean and Rice Casserole leftover. I really did not want to eat it the same way. So I changed it up and made it into a cheesy gooey quesadilla with little effort.

Top the quesadilla triangles with some guacamole, almond/coconut yogurt, or salsa. I do not know, I might try all three toppings. They all sound good to me. I am thinking some fresh grapes to go along with these little bites – Yum.

Note: These are so easy to prepare. You could make these ahead and let the kiddos take them for lunch. Just wrap in foil, and use a little container for the condiments. This would be a nice change from the usual.

Make a sandwich with the wraps. Wrap – Southwestern Bean and Rice Casserole – Wrap

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Grease large skillet over medium heat. Place Quesadilla into pan and cook until golden on the bottom.

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Turn over quesadilla and cook other side until golden.

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Transfer quesadilla to a cutting board. Let set for a couple of minutes to cool. This makes it easier to cut. Cut into triangles with knife or pizza cutter.

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Serve with your favorite condiments. Eat. Enjoy.

Note: These would be great for Any Game Day.