Friday, March 1, 2013

Vegan Meatballs

I've never made vegan meatballs before, but I was really craving spaghetti so I threw some things together and voila! They turned out so well!

  • 1 cup cooked chickpeas
  • 2 cups bread crumbs 
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • salt, to taste
  • 2 cloves garlic, minced
  • half of a tomato, chopped into small pieces 
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  1. Preheat oven to 345 degrees fahrenheit. Start water boiling for pasta. Prepare a baking sheet with parchment paper.
  2. Mix flaxseed and water in a small bowl. Place in the fridge to gel while you make the meatballs
  3. In a blender, blend chickpeas until smooth. It's okay if it is a little chunky.
  4. In a bowl, mix together chickpeas, 1 cup bread crumbs (set aside the other cup), garlic, and spices.
  5. Mix in tomato pieces. 
  6. Put the rest of the breadcrumbs in a separate, smaller, bowl. Get the flaxseed/water from the fridge.
  7. Form chickpea mixture in to golf ball-sized pieces (or smaller, if desired).
  8. Coat balls in flaxseed/water, then breadcrumbs, and place on the baking sheet.
  9. Bake for 15 minutes. Halfway through, roll the balls over to bake the other side. 
  10. Heat pre made spaghetti sauce in a small saucepan. 
  11. Serve meatballs over pasta with tomato sauce.


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