Gluten-Free and Vegan Meatball Mix

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup bob's mill garbanzo bean flour (besan)
• 1 tablespoon cornstarch 
• 0.5 teaspoon basil dried
• 0.5 teaspoon fennel seeds 
• 0.5 teaspoon sea salt 
• 1 tablespoon nutritional yeast 
• 2 teaspoons dehydrated onion 
• 1 teaspoon oregano dried
• 0.3 cup quinoa flakes quick ( or old fashioned)
• 0.5 teaspoon pepper red
• 0.5 teaspoon salt 
• 0.5 teaspoon paprika smoked
• 1 teaspoon tomatoes 
• 1.5 ounce walnut pieces chopped (see notes below)
• 0.3 cup bulgur gluten-free fine () (not )

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Put the nuts and oats (or quinoa flakes) into a food processor and pulse several times to coarsely chop the nuts. Do not grind to a flour–they should be about the size of popcorn kernels.
2. Pour into a bowl or storage bag.
3. Add all remaining ingredients and mix well. Keep prepared mix in the refrigerator until ready to use. To make the entire batch of mix, pour it into a bowl and add 2/3 cup boiling water. Stir and let stand for 15 minutes as you preheat oven to 350 F. Using wet hands, form the mixture into about 12 1-inch balls.
4. Place on a silicone mat or oiled baking sheet.
5. Bake for 20-25 minutes, turning once halfway through. Cover with hot spaghetti sauce and serve. To make 1/2 a batch, measure out 3/4 of a cup of the mixture and add 1/3 cup boiling water. Proceed as above.