• 1 cup cooked and cooled quinoa
• 1 15 ounce can black beans, rinsed, drained and dried
• 2 tablespoons water, or sub olive or avocado oil
• 3 cloves garlic, minced
• 1/2 cup shallots, diced
• 1/4 teaspoon sea salt, plus more to taste
• 2 1/2 teaspoons fresh oregano, or sub half the amount if dried
• 1/2 teaspoon red pepper flakes, reduced for less heat
• 1/2 teaspoon fennel seeds, optional
• 1/2 cup vegan Parmesan cheese, plus more for serving
• 2 tablespoons tomato paste
• 3 tablespoons chopped fresh basil or parsley, or both, plus more for serving
• 1 or 2 tablespoons vegan Worcestershire sauce, optional

For serving:

• Marinara sauce

If you haven’t prepared your quinoa yet, do so now; make sure it’s cooked and cooled completely before use. Preheat oven to 350 degrees. Add rinsed, dried black beans to a parchment lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 375 degrees. Heat a large oven safe skillet over medium heat. Once hot, add water or oil, garlic and shallots. Sauté for 2 to 3 minutes, or until slightly softened, stirring frequently. Remove from heat and reserve pan for later use. Add black beans to a food processor along with garlic, shallots, sea salt, oregano, red pepper flakes, and fennel and pulse into a loose meal; do not overmix. Then add cooked and cooled quinoa, vegan Parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire. Pulse to combine until a textured dough forms; it should be semi tacky. Taste and adjust flavor as needed, adding more salt for depth, red pepper flakes for heat, herbs for earthiness, or Worcestershire for more depth. If it’s too tacky or wet, add more vegan Parmesan cheese and pulse to combine. Scoop out heaping 1 1/2 tablespoon amounts and gently form into small balls, using your hands. Place on a plate and refrigerate for 15 minutes. Heat an oven safe metal or cast iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20 to 30 minutes or until golden brown on the edges and slightly dry to the touch. These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes to infuse more flavor. Serve with marinara and additional vegan Parmesan cheese! These are also delicious atop any pasta. Leftover meatballs keep for 4 to 5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375 degree oven until warmed through. Makes 12 meatballs.