Vegan Meatballs

Ingredients:

2 tbsp olive oil 1 onion, finely chopped 8 ounces cremini mushrooms, trimmed and sliced 2 garlic cloves, minced 1 1/2 cups cooked brown rice, cooled 1/2 cup Italian bread crumbs 1/4 cup all-purpose flour 1 tsp dried basil 1 tsp freshly ground black pepper 1/4 tsp crushed red pepper (optional) canola oil for frying

Directions:

Heat olive oil in a large nonstick skillet over medium-high heat, and cook onion and mushrooms until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve the skillet for later use. Add cooled brown rice, bread crumbs, flour, basil, salt, pepper, and red pepper, if using, to the food processor. Pulse until the mixture just comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Season to taste and let cool slightly Form the mixture into 1-to-2-inch balls. Heat canola oil in the reserved nonstick skillet over medium-high heat, and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon so they are very well done. They should be browned on all sides with a nice crust. Remove meatballs from the pan using a slotted spoon and drain on paper towels.