• Preheat the oven to 400°F, line a baking sheet with parchment paper, and set aside.
• Rinse, drain, and cook the rice to the package directions.
• While the rice is cooking, add the oats to a high speed blender and blend to a flour consistency.
• Pour the oat flour into a medium mixing bowl and set aside.
• Clean and dice the fresh mushrooms and onion.
• In a medium sized fry pan add the oil, mushrooms, and onion.
• Saute for about 10 minutes, or until the onion and mushrooms are starting to brown.
• Once they are done, set them aside to cool.
• Drain and rinse the black beans and set aside to drain.
• In a small dish, blend together all the seasonings, set aside.
• Add to the blender the seasonings, half the cooked rice, beans, mushrooms, onion, and blend.
• The consistency will be a thick paste and it will easily stick together.
• Empty the blended ingredients into the bowl with the oat flour, add the remaining rice, and stir until combined.
• Scoop and form the mixture into golf ball sized meatballs and set them on the lined baking sheet.
• After filling the baking sheet, place into the oven for 15 minutes, then check and roll the balls around to the other side.
• Put the baking sheet back into the oven for another 15 to 25 minutes, checking at 15 minutes for brownness.
• Once the meatballs are done, remove from the oven and serve or cool.

How to serve these Vegan Meatballs

• Serve these meatballs on top of your favorite pasta.
• Slice the meatballs and place on top of a toasted bun or bread for a meatball sandwich.
• As a appetizer, plate the meatballs with a toothpick add a side of your favorite sauce for dipping.
• Add the meatballs as a side to your favorite potato and vegetable.
• Freeze any leftovers for another day.