For the Sunflower Seed Butter Sauce Drenched Carrot Noodles:
1/4 cup + 2 tablespoons sunflower seed butter
1 tablespoon Kikkoman Less Sodium Soy Sauce
Heaping 1/4 teaspoon ground ginger
Heaping 1/4 teaspoon garlic powder
1 teaspoon olive oil (or sesame oil)
1/4 cup + 1 tablespoon water to thin (or more, as needed)
4 large carrots, spiralized (or shredded carrots)
Instructions
For the Asian-Inspired Black Bean ‘Meatballs’
In a small bowl combine ground flaxseed with 3 tablespoons water. Mix and set aside to make a flax ‘egg.’
In a food processor, pulse black beans with soy sauce, garlic, sunflower seed butter, spices and flax egg until nearly smooth. Mixture should be nearly smooth, but not as silky and smooth as hummus. Transfer mixture to a bowl and stir in the quick oats.
Refrigerate mixture for about 15 minutes (or in an airtight container overnight).
When you’re ready to bake the balls, preheat oven to 350°F.
Roll the batter into 1-inch balls, about 1 1/2 tablespoons of batter per ball, and place on a parchment paper-lined baking sheet.
Bake for 20 minutes, remove carefully from the oven and flip the balls. Return to the oven to bake for another 10 minutes.
Serve with sunflower seed butter sauce drenched carrot noodles.
For the Sunflower Seed Butter Sauce Drenched Carrot Noodles:
In a bowl, combine all ingredients except for the carrot noodles. Mix well until sauce-like consistency forms.
For thinner sauce, add additional water, a teaspoon at a time.
Add spiralized (or shaved or shredded) carrots and coat well. Serve with black bean meatballs.