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Italian Faux Meat

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $
Gatheredtable
inspired by Oh She Glows

Ingredients

  • 3/4 cup walnuts, toasted and finely chopped
  • 1 carrot, shredded
  • 1/2 cup fresh parsley, finely chopped
  • 1/3 cup fresh basil leaves, finely chopped
  • 3 tablespoons sun-dried tomatoes, chopped
  • 3 large garlic cloves, minced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fine grain sea salt, or to taste
  • Pinch of freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)

Directions

Prep: 1. Preheat oven to 350. 2. Grate carrots. Chop parsley, basil, sun-dried tomatoes, and garlic. 3. Drain and rinse beans. Make: 1. Toast walnuts in the oven for 7-10 minutes. Finely chop. 2. Mash beans with a fork or potato masher. Add remaining ingredients (including walnuts) and stir/mash until well combined. 3. If desired, saute until warmed through, about 5-7 minutes.

Notes

This is a great protein to bulk up pasta sauces, lasagna, salads or to use on top of baked potatoes. We often combine it with homemade Marinara Sauce - https://www.gatheredtable.com/recipes/222086 You can also turn this into great "meat" balls! Once everything is combined add 1/2 cup of oat flour (oats ground up in a blender or food processor) and 2 tablespoons of flax seed mixed with 3 tablespoons of water, mix thoroughly and form into 1-inch balls. Bake balls at 350 for 30 minutes, flipping half way through.

Goes great with these recipes

Easy Oven "Risotto"
Kale Salad with Pomegranate Seeds and Shaved Parmesan
Marinara Sauce
Most Basic Spinach Salad
Microwave Baked Sweet Potato
Parsley, Chili, Garlic Hasselback Potatoes
Warm Spinach Salad
Butter Lettuce Herb Salad
Tomato, Avocado, and Basil Salad
Basic Noodles
Shaved Fennel Salad
Crunchy Broccoli Salad
Balsamic Tomatoes with Cherries
Brussels Leaf and Baby Spinach Saute
Microwave "baked" Potato
Baked Potatoes
Baked Sweet Potatoes
Green Salad with Creamy Mustard Vinaigrette

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