Mushroom Meatless Balls With Marinara

Try these hearty vegetarian mushroom meatballs with a doctored up marinara. A great comforting vegetarian meal for the whole family!

1 1/2 Cup Quinoa Cooked
2 Tbsp Olive Oil
1/2 Yellow onion Diced
2 Garlic Cloves Minced
8 Oz Bella Mushrooms Sliced
1/2 Cup Flour I use Bobs all purpose Gluten Free Flour.
1 Tsp Italian Herb Seasoning
1/2 Tsp Red Pepper Flakes
2 Tbsp Nutritional Yeast
1 Tbsp Coconut Aminos
1 Tsp Dijon Mustard
1 Egg Beaten
1/2 Tsp Salt
1/2 Tsp Pepper

Marinara (Optional)
32 oz 1 Jar Marinara Use whatever is your favorite.
1/2 Yellow Onion Diced
2 Tbsp Olive Oil
1 Tbsp Italian Seasoning
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Red Chili Flakes
1 Tbsp Balsamic Vinegar
2 Tbsp Brown Sugar
1/4 Cup Fresh Basil Chopped

Pasta (Optional)
16 Oz Spaghetti Noodles Cooked per box directions
INSTRUCTIONS

Quinoa Balls
Preheat your oven to 400 degrees.
In a large skillet add 2 tbsp olive oil to medium heat.
Add in your chopped yellow onion and sliced mushrooms. Saute for 3 minutes until mushrooms start to soften. Add in your garlic. Stir.
Cook another minute and take off the heat.
Next add your mushroom mixture to a food processor and process until minced. Empty into a bowl.
Add all the other ingredients, seasonings, beaten egg, dijon mustard, coconut aminos, cooked quinoa and flour. Mix well. It should be slightly wet and easy to mold.
Spray a cookie sheet with pan spray or lay down a silpat mat.
Using about 2 tablespoons a piece, roll out your balls. Should make 15.
If your making a pasta marinara with this I would start boiling your noodles and making your sauce now.
Bake for 25 minutes. Pull out to cool. Serve with marinara or dipping sauce of choice.
Marinara
Start by Sauteing your chopped onions in 2 Tbsp oil.
Next add your dry spices.
Incorporate them and stir until fragrant.
Add in a splash of balsamic vinegar. Stir.
Next add in your marinara. Mix together.
Take a couple tablespoons of pasta water and add it to your empty marinara jar, swish it around and dump it into the sauce.
Next add in your brown sugar. Stir.
Let it simmer for 5-10 minutes on low.
Taste, season and add in fresh basil at the end.
Take your mushroom balls and fold them into your sauce gently.
Pour marinara over Pasta. Garnish with Parmesan and extra fresh basil.

NOTES
To make quinoa I use my Instant Pot.
3/4 cup dry quinoa
1 1/4 cup water
Rinse your quinoa well in a mesh strainer.
Add it all to the Pot.
Manual 1 minute
Natural Release 10 minutes.
Finish release access steam. Fluff with fork.