Ingredients

The following ingredients have 16 Servings
  • 4 cups cubed Yukon gold potatoes
  • 2 cups cooked brown rice
  • 2 cups oil-free store-bought or <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/myrnas-homemade-marinara-sauce/"> homemade marinara sauce </a>
  • ¼ cup unsweetened, unflavored plant-based milk
  • ¼ cup + 1 tablespoon nutritional yeast (optional)
  • 3 cloves garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups fresh cremini or button mushrooms, trimmed and chopped
  • 1 cup chopped yellow onion
  • 1 cup bread crumbs
  • ½ cup fresh or frozen green peas
  • 2 teaspoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
  • 1 teaspoon finely chopped fresh thyme or ½ teaspoon dried thyme, crushed
  • Red pepper flakes (optional)

Instruction

  • Preheat oven to 450°F. Line a large baking sheet with parchment paper. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer potatoes to a large bowl; mash with a fork.
  • Meanwhile, in a large saucepan combine rice, 1 cup of the marinara sauce, the milk, the ¼ cup nutritional yeast (if using), and 2 of the minced garlic cloves. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 7 to 10 minutes or until liquid is absorbed. Remove from heat. Season with salt and black pepper. Add the rice mixture to potatoes; stir to combine.
  • For filling, in a large skillet cook mushrooms, onion, and the remaining 1 clove minced garlic over medium about 10 minutes or until onion is tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining 1 tablespoon nutritional yeast (if using), 1 tablespoon of the bread crumbs, the peas, basil, thyme, crushed red pepper (if using), and salt to taste. Cook for about 3 minutes or until heated through. Remove from heat. Let stand about 5 minutes or until mixture is cool enough to handle.
  • Place the remaining bread crumbs in a shallow dish. Shape ¼ cup rice mixture into a 2- to 2½ -inch patty, dusting your hands with bread crumbs if the mixture sticks to them. Spoon 1 tablespoon of filling onto center of the patty; fold edges of patty over filling to cover and roll into a ball. Roll each ball in bread crumbs to coat; place on the prepared baking sheet. Repeat with remaining rice mixture, filling, and bread crumbs.
  • Bake for 20 to 25 minutes or until lightly browned. Heat up the remaining 1 cup marinara sauce. Serve with rice balls.