Vegan Gluten-free Meatlets

These are really savory and so delicious that you won't miss the wheat! When you put them on the cookie sheet, try to pile up the mixture so that the Meatlets will be a bit thick and not too thin, so that they will be chewier.
You can serve them as is as a side, use them as inserts for sandwiches and wraps, top them with sauce or gravy and slice them into strips and toss them into a tofu skillet. Enjoy!

1 1/2 cup brown rice (cooked
1 1/2 cup white rice (cooked)
3/4 cup tapioca powder
1/4 cup cornstarch
1/4 cup potato starch
2 medium potatoes
1 cup celery, sliced
1 tomato
1 cup carrot, chopped
1/4 cup red Bell or sweet pepper, cut in strips
1/4 cup green Bell or sweet pepper, cut in strips
1/2 cup walnuts, chopped
1/4 cup cilantro finely chopped
2 1/2 Tbsp. sweet paprika powder
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder or to taste
1 tsp. vegan Chicken Style Seasoning
1 tsp. Olive oil plus more
1/2 cup water

In a food processor or blender process 1 cup of brown rice, 1 cup of white rice, with all the seasonings, vegetables and the nuts, except the oil, till you have a smooth cream.

Scrape into a bowl and add 1/2 cup brown rice, 1/2 cup white rice and the oil and mix thoroughly. In a cookie sheet oiled with olive oil, drop the mixture by large tablespoonfuls and
bake at 400º F until golden brown on both sides, turning once.

Yield: Approximately 14 or more, if made smaller.
Note- If you want them to be firmer, add 1 Tbsp. Xantham gum to the mixture,

Enjoy!

Encouraging Promises!