Vegan Italian Meatballs

Ingredients

• 2 cups Riced Cauliflower
• 2 cups Mushrooms ((diced fine))
• 2 cups Bulgur (cooked)
• 1/3 cup Vegan Parmesan ((see recipe below))
• 2 cloves Garlic ((minced))
• 1 Tbs Tomato Paste
• 1 Flax Egg
• 3/4 tsp Italian Seasoning
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Heat Cauliflower, mushrooms, and garlic in a large pan until softened (about 5 minutes). Season with Italian seasoning, salt, and pepper.

3. 3

   Stir in Tomato Paste and heat for an additional minute.

4. 4

   Prepare Flax Egg by mixing 1 Tbs Ground Flax Seed and 2 1/2 Tbs boiling hot water. Once it begins to gel, add to cauliflower mixture and stir.

5. 5

   Stir in Vegan Parmesan and cooked Bulgur. Mix well.

6. 6

   Allow to cool enough that you can comfortably handle the 'meatballs' in your hands.

7. 7

   Form mixture into 15 meatballs (a little less than 1/4 cup each). Place on parchment lined baking sheet and bake for 20 minutes.

8. 8

   Carefully turn meatballs and cook for an additional 10 minutes.