Sun-Dried Tomato Vegan Meatballs
Ingredients
The meatballs
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
2
Tbsp
olive oil
-
3
cloves
garlic
-
⅓
cup
panko bread crumbs
-
⅓
cup
fresh basil
-
⅓
cup
sun-dried tomatoes
-
⅓
cup
vegan parmesan cheese
-
1
pinch
sea salt
-
1
pinch
red pepper flakes
-
1
Tbsp
dried oregano
-
1
15-ounce can
chickpeas
For coating
-
2
Tbsp
vegan parmesan cheese
-
3
Tbsp
panko bread crumbs
Instructions
- Preheat the oven to 375°F (190°C) and prepare the flax egg.
- Heat olive oil in a skillet and sauté minced garlic until browned.
- Combine sautéed garlic with flax egg and other meatball ingredients in a food processor and blend until a dough forms.
- Form the mixture into about 15 meatballs and coat with the parmesan and panko mixture.
- Sauté the meatballs in the skillet until browned on all sides.
- Transfer the browned meatballs to a baking sheet and bake in the oven for 15 minutes.
- Serve with pasta and marinara sauce, topped with additional vegan parmesan and basil.
Nutrition Facts (estimated)
Servings
15 meatballs
Calories
73
Total fat
3.5g
Total carbohydrates
8.1g
Total protein
2.7g
Sodium
103mg
Cholesterol
0mg
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