You won’t miss the beef in this plant-based version of the classic Italian favorite.
1 tablespoon olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 tablespoon tomato paste
1/2 cup California walnuts, chopped
1/4 cup cooked brown rice
1/4 cup chopped roasted red peppers
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon Italian seasoning
2 tablespoons chopped Italian parsley
1 egg, beaten
Preheat oven to 375°F and line a baking sheet with parchment paper.
Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California Walnut Pesto or Muhammara Sauce.
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