1/2 cup uncooked white quinoa
1 cup water
1-1/2 teaspoons kosher salt, divided
4 cups riced cauliflower (12-ounce package)
1/2 cup olive oil, divided
8 ounces sliced fresh shiitake mushrooms (about 4 cups)
1 medium shallot, finely chopped (about 1/4 cup)
2 to 3 medium garlic cloves, finely chopped
1/4 teaspoon ground fennel
1/2 cup roasted pecan halves
1 (15-ounce) can unsalted black beans, drained and rinsed
1/4 cup nutritional yeast
1 large egg, beaten
2 tablespoons Panko unseasoned bread crumbs
Preheat oven to 425°F. Line a baking sheet with aluminum foil; set aside.
1) Cook quinoa on stovetop.
Stir together quinoa, water, and 1/4 teaspoon of the salt in a small saucepan; bring to a boil over high. Cover and reduce heat to medium-low; cook, undisturbed, until water is fully absorbed and quinoa is cooked through, about 12 minutes. Uncover and fluff quinoa using a fork. Transfer to a plate or bowl; set aside, and let cool.
2) Baked riced cauliflower.
Place riced cauliflower in a large bowl, and add 2 tablespoons of the oil and 1/2 teaspoon of the salt, stirring to fully coat. Add riced cauliflower to foil-lined baking sheet, and bake in preheated oven until tender and browned in spots, about 20 minutes, stirring halfway though baking time. Remove from oven; set aside, and let cool.
3) Fry mushrooms on stovetop.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high. Add mushrooms, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and continue to cook, stirring occasionally, until just tender and browned, about 6 more minutes. Add shallot, garlic, fennel, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shallot is softened, about 2 minutes. Remove from heat; set aside, and let cool.
4) Blend pecans, beans and mushrooms.
While mushrooms cool, pulse pecans in a food processor until finely chopped, about 5 pulses. Transfer to a large bowl. (Do not wipe food processor clean.) Pulse black beans until creamy and mixture resembles a thick paste with some chunks still remaining, about 8 pulses. Add to bowl with pecans. (Do not wipe food processor clean.) Pulse mushroom mixture until finely chopped, about 5 pulses. Add to bowl with pecans and black beans.
5) Stir together all ingredients.
Add cooked riced cauliflower, nutritional yeast, egg, breadcrumbs, cooked quinoa, and remaining 1/2 teaspoon salt to bowl, and stir until well combined.
6) Fry meatballs on stovetop.
Line a baking sheet with parchment paper. Using clean hands, roll heaping tablespoonfuls of mixture into balls, and place on parchment paper-lined baking sheet. Working in 3 or 4 batches, heat 2 tablespoons of the oil in a large skillet over medium heat. Add meatless meatballs to oil, and cook, turning occasionally (gently with tongs – they tend to fall apart easily), until browned all over, about 5 minutes per batch. Add remaining 2 tablespoons oil to skillet, as needed, between batches. Transfer to a platter or individual plates.
Makes 32 to 36 meatballs.