Ingredients:
- 6-7 Mushrooms
- 1 Red Onion
- 1 Pack of Mexican Beans
- 1 Clove of Garlic Green Banana Flour Egg Substitute (We fry 1 tablespoon of green banana flour in a pan and add 5 tablespoons of hot water and cook it to obtain puree. Let it gel in the fridge.)
- 1 Handful of Parsley
- 4 Tablespoons of Gluten-Free Bread Crumbs
- 2 Tablespoons of Tomato Paste
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Salt
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Red Pepper Powder
- 1 Teaspoon of Cumin
Preparation:
- We seal the mushrooms in a well-heated, oil-free pan until they release their water.
- We add half of the onion and oil and fry. Here, the onion will caramelize and give a nice flavor to the meatballs. We blend the other half of the onion with the garlic by pressing the button intermittently without grinding too much.
- Add the mushrooms, beans, gluten-free breadcrumbs, tomato paste and parsley and break them up a little more by pressing intermittently. We add the egg substitute we obtained with green banana flour. We mix a little more and add all the spices, the abundance of spices will increase the taste of the meatballs, you can increase it according to your taste.
- After all the ingredients are mixed, we give them a round flat meatball shape in our hands and fry both sides in a low-fat pan. We served it with Acuka. You can serve it with any sauce you like. A vegan gluten-free protein bomb recipe.