Here is a delicious vegetarian meal that can also be made vegan. The meatless balls are made vegan and the gravy is made with bone broth, spices, and coconut cream. They are rich in fiber, protein, antioxidants, and other essential vitamins and minerals. The Vegan balls are topped over broccoli rice. Broccoli is considered a cruciferous vegetable; which are excellent vegetables for supporting the detoxification of the liver and metabolizing estrogens. Bon Appétit!
1 (15 oz) BPA free canned garbanzo beans or beans of choice
1/4 cup sunflower seeds
1/3 cup cassava flour
2 tbsp tomato paste
1 tsp garlic powder
1/2 tsp paprika
1/2 cup onion, chopped
2 tbsp flax seeds
2 tbsp filtered water (to add if too dry)
2 tbsp ghee or coconut oil (vegan)
2 tbsp arrowroot powder
2 ½ cups bone broth or vegetable broth (vegan)
1/2 cup coconut cream or full-fat coconut milk
1-2 tsp Himalayan sea salt
Turn the oven to 375 Degrees.
Add all the ingredients into a food processor and pulse until well blended. Leave it a bit chunky.
Roll into balls.
With your safe cookware heat 2 tbsp of coconut oil or oil of choice. Cook the balls on each side for about 3 minutes (this helps them from getting too crispy and hard on the outside while baking) Transfer to an oven for 20 minutes. While the balls are baking make the gravy.
Melt the ghee or coconut oil over medium heat, whisk in the arrowroot powder. Add in the broth slowly until it thickens up. Lastly add in the coconut cream, Himalayan sea salt, and fresh ground pepper. Add the baked vegan meatless balls to the gravy and serve over your favorite vegetable rice or zoodles!
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