Vegan "meat" balls

For vegetarians, 1 Serving = 1 Blue, 1 Yellow, 0.5 Green, 1 tsp (from the olive oil in the sun-dried tomatoes), 1 Red, 1 Orange

For non-vegetarians, 1 Serving = 1 Blue, 2 Yellow, 0.5 Green, 1 tsp, 1 Orange

INGREDIENTS
1 Blue container walnuts, finely chopped after measuring it
1/4 cup old-fashioned oats, processed into a coarse flour
1/2 Green container of carrot, shredded
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil leaves, finely chopped
1 Tbsp oil-packed sun-dried tomatoes, finely chopped
1 garlic clove, minced
1 Red container kidney beans, drained and rinsed
1 Orange container ground flax
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed red pepper (or to taste)
Freshly ground black pepper, to taste

INSTRUCTIONS
1. Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.

2. Combine the oats, carrot, parsley, basil, sun-dried tomatoes, garlic and walnuts in a large bowl.

3.  Put the kidney beans in a food processor and process until finely chopped.  You want the mixture to be a coarse paste with some beans still intact, but don't completely puree the mixture.  Stir the processed beans into the bowl with the vegetables and oat flour.

4.  In a mug, whisk the ground flax together with 2 tablespoons of water.  Let sit for only 15-20 seconds or else it will get too thick.  Stir into the vegetable bean mixture until fully combined.

5.  Stir the oil, oregano, salt, pepper and red pepper flakes into the bowl.

6.  Shape the mixture into golf-ball sized spheres, packing each ball tightly between your hands so it holds together well.  Place each ball onto the prepared baking sheet about 1 inch apart.

7.  Bake for 20 minutes, then gently flip the balls and bake for another 15-20 minutes until golden on both sides.

How I like to eat these:  I can eat them by themselves, topped with marinara sauce (for an additional Purple) or on top of spaghetti squash or zucchini noodles (1 additional Green) and then with marinara sauce on top (1 additional Purple)!