Easy Vegan “Meatballs”

Meatless Meatballs

2 cups Walnuts
2 cups prepared Black Beans (see Pepper’s Black Beans)
1 Chipotle Pepper
1½ tbsp. Organic Tomato Paste
1 tbsp Moroccan Steak Blend (Sana Spices)
1 tbsp 10-Spice Soup Blend (Sana Spices)
½ cup water on hand to thin mixture if needed
Salt to taste

In a food processor, blend all ingredients until a very thick paste forms, you can add a little water if needed, it should resemble a very sticky cookie dough. Form into balls (or as close as possible) and bake (or dehydrate) at 225 for 30-40 minutes or until firm to the touch and slightly brown on the bottom (oven times may vary), it is always best to cook longer on a lower temperature.

Savory Tomato Sauce

2 lbs. Cherry Tomatoes (I like to mix red, yellow and orange)
4 cloves Garlic peeled and minced
5-6 fresh Basil Leaves chopped
4 tbsp. Olive Oil
1 tbsp. 10-Spice Soup Blend (Sana Spices)
sea salt to taste

Add all ingredients to a large glass baking dish making sure ingredients are evenly distributed and coated in oil. On high heat, oven roast tomatoes until slightly brown and the skins have broken. Remove from oven and put into a large saucepan and set to simmer. Cook down until thick and add spice blend and salt to taste