Ingredients
Directions
In a food processor, add the walnuts, almonds, oats, and garlic, and process through until crumbly.
Then add the sweet potato, nutritional yeast, dijon mustard, rosemary, and tamari and process until just well combined.
Transfer the mixture to a large bowl, and refrigerate for about ½ hour.
When ready to bake, preheat oven to 375°F and line a baking sheet with parchment paper.
Take scoops of the mixture (1–1 ½ tablespoons in size) and place on the prepared baking sheet.
Bake for 17–20 minutes, until golden and just firm to the touch (do not overbake or they will dry out).
Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce!
Makes 15–18 balls.
Chef's Notes
Nut-Free Option
Replace the walnuts and almonds with ½ cup of pumpkin seeds and ⅓ cup of hemp seeds.
Sweet Potato
For this recipe, you only need one small-medium sweet potato, either orange or yellow.
Ideas
Try forming patties with this mixture for quick and scrumptious burgers! You can also make them smaller and serve them as tasty appetizers or on-the-go snacks.
Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC).
Ingredients
Directions
In a food processor, add the walnuts, almonds, oats, and garlic, and process through until crumbly.
Then add the sweet potato, nutritional yeast, dijon mustard, rosemary, and tamari and process until just well combined.
Transfer the mixture to a large bowl, and refrigerate for about ½ hour.
When ready to bake, preheat oven to 375°F and line a baking sheet with parchment paper.
Take scoops of the mixture (1–1 ½ tablespoons in size) and place on the prepared baking sheet.
Bake for 17–20 minutes, until golden and just firm to the touch (do not overbake or they will dry out).
Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce!
Makes 15–18 balls.