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Plant Based Meatballs (Vegan)
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Ingredients:
| 1/4 Cup Breadcrumbs |
| 2 Tbsp Unsweetened Plant Milk |
| 1 Package Beyond Meat or Impossible Meat |
| 1 Tbsp Vegan Worcestershire Sauce |
| 1 Tbsp Nutritional Yeast |
| 1 Tbsp Fresh Chopped Parsley |
| 1 Garlic Clove, minced |
| 1/2 Tsp Italian Seasoning |
| 1/4 Tsp Ground Coriander |
| 3/4 Tsp Onion Powder |
| 1/4 Tsp Garlic Powder |
| 1/2 Tsp Salt |
| Pinch of Black Pepper |
| Marinara Sauce, for serving |
Directions:
- Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In a small bowl, combine the breadcrumbs and plant milk. Set aside.
- In a separate bowl, add all other ingredients and mix until well combined. Add the breadcrumb mixture and mix again, until well combined.
- Use 1 Tbsp cookie scoop to portion out the mixture. Place on the prepared baking sheets, spaced apart.
- Bake for 11-12 minutes or until baked through and the internal temperature reaches 165 degrees F.
- Serve with warmed marinara sauce over the top. Enjoy!
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