Makes about 24 bites

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Ingredients:

1/2 cup of dry quinoa 

1 cups low-sodium vegetable broth

2 cups mushrooms, chopped small

2 medium onion, chopped small

1/2 red pepper (optional) 

1 tbsp olive oil

1/3 cup pecans, lightly blended or chopped

1/3 cup gluten-free oats

1 egg

Dash of gluten-free Worcestershire Sauce

1 tbsp gluten-free low-sodium soy sauce

1/2 tsp dried marjoram

1/2 tsp dried oregano

1/2 cup vegan cheese

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Garnish with a sprinkle of vegan cheese and avocado (optional).

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1) Preheat oven to 350 degrees.

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2) Line mini muffin pan with mini muffin cups.

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3) Bring 1 cup of vegetable broth to a boil, add quinoa and let simmer for 15 minutes. Remove from heat, keep covered for 10 minutes. 

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4) In a frying pan add mushroom, onion, red pepper and olive oil. Saute until tender.

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5) Put pecans in a small cup blender and blend or chop small. 

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6) Next, add the cooked quinoa, mushrooms, onion, pecans, oats, egg, Worcestershire sauce, soy sauce, marjoram, oregano and vegan cheese to a large bowl. Mix until combined. Scoop into prepared mini muffin cups. 

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These can also be made into a veggie burger and served on a gluten-free bun.

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7) Bake for 20-25 minutes. 

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Garnish with a sprinkle of vegan cheese and avocado before serving

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Serve warm. These are great to make ahead for lunches or afternoon snacks. 

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Keep in the fridge or freezer.

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