These meatless meatballs are made from a blend of walnuts, borlotti beans, apricots, and herbs. They are paired with creamy orzo made with nutritional yeast, vegan cream cheese, and fresh basil. This dish is a delightful vegan meal perfect for serving four.
1: Heat oil in a non-stick frying pan over medium heat. Add chopped onion and cook for 8 minutes.
2: Add chopped garlic and cook for another 1-2 minutes.
3: In a food processor, combine onion, garlic, walnuts, borlotti beans, lemon zest, rosemary, dried apricots, soy sauce, salt, and pepper. Pulse until broken down.
4: Transfer mixture to a large bowl. Add breadcrumbs and mix with hands, adding extra oil if needed, then form into 16 balls.
5: Add more oil to the pan and cook meatballs for 2-3 minutes on each side.
6: In a large saucepan, bring vegetable stock to a boil and add orzo. Cook until al dente, stirring occasionally.
7: Once orzo is cooked, reduce heat and mix in nutritional yeast, cream cheese, lemon juice, salt, and pepper, cooking for an additional minute.
8: Finely chop basil; combine with olive oil and season with salt and pepper.
9: To serve, place creamy orzo in bowls, top with meatballs, and drizzle with basil oil.
