Ingredients

• 1/2 Onion chopped
• 1/4 Cup Celery chopped
• 5 Cloves Garlic chopped
• 1 Tablespoon Fresh Italian Parsley chopped
• 5 Leaves Large Basil finely chopped
• 1 Teaspoon Italian Seasoning
• 1/2 Teaspoon Rubbed Sage
• 1, 15 ounce can Kidney Beans drained & smashed
• 4 Tablespoons Tomato Paste
• 3 Tablespoons Oat Flour
• 2 Tablespoons Dr. Fuhrman’s MateoZest (this is a Tomato based Salt-Free seasoning or use Mrs Dash tomato basil salt free seasoning)
• 2 Tablespoons Uncooked Gluten-Free, Old Fashioned Oats
• 2 Tablespoons Nutritional Yeast

Instructions

1. Preheat oven to 350 degrees.

2. Heat a few tablespoons of water over medium/high heat in a saucepan. Once water is hot add the Onion, Celery, and Garlic. Water sauté 5 minutes or until slightly translucent.

3. Add Parsley, Basil, Italian Seasoning, and Sage. Stir and sauté another 3-5 minutes. Add more water if necessary to prevent sticking.

4. Set this mixture aside.

5. In a mixing bowl, add Smashed Beans and all remaining ingredients and combine.

6. Add sauté mixture to the bean mixture and combine.

7. Line a baking pan with parchment paper, or lightly mist with cooking spray.

8. Roll Meatless Ball mixture into 1 -2 inch balls and place on a parchment paper lined baking pan.

9. Bake at 350 for 30 minutes.