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.
*Alternatively, I could try baking them:
Preheat the oven to 400 F.
Line 2 baking sheets with foil. Then spray baking sheet with cooking oil.
Place meatballs on oiled baking sheet. Spray meatballs lightly with cooking oil.
Bake for 15 minutes, then turn each meatball over and bake for another 10 to 15 minutes until lightly browned.