26.8ozcannellini beansthat's 2 boxes OR cans, drained and rinsed well
1tablespoontomato paste
1Coatmeal
1tablespoonItalian seasoning
1CDaiya mozzarella cheese shreds*
Instructions
Preheat oven to 375º. Add all ingredients to a food processor (I use an 11-cup, but this recipe fills only half). PULSE until mixed, but NOT paste- you want half of it to be chunky, which will give you "pockets" of melted cheese once cooked. Mmmmmm.
Using a mini ice cream scoop (or your hands, but that can get messy), transfer bean ball mixture one scoop at a time to a baking sheet covered in parchment paper.
Bake for 20 minutes, or until golden brown.
Notes
*If you don't want to use Daiya vegan cheese, you can trade it out for 2-3 tablespoon of nutritional yeast. Nutritional yeast is an inactive form of yeast that gives dishes a "cheddar" cheese flavor- perfect for these bean balls!