Lemony Oregano Vegan Meatballs
Ingredients
-
1
tablespoon
ground flax seeds
-
3
tablespoons
water
-
1
tablespoon
olive oil
-
¾
cup
yellow onion, small dice
-
3
cloves
garlic, minced
-
1
tablespoon
chopped fresh oregano
-
2
tablespoons
nutritional yeast
-
½
teaspoon
ground chilies or crushed red pepper flakes
-
½
teaspoon
onion powder
-
to taste
sea salt and ground black pepper
-
1½
tablespoons
lemon juice
-
1
cup
walnut halves
-
¾
cup
rolled oats
-
1½
cups
cooked white beans, drained and rinsed
-
2
teaspoons
tamari
-
1½
teaspoons
lemon zest
-
¼
cup
chopped fresh parsley
-
¼
cup
chopped fresh dill
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix the ground flax seeds and water in a small bowl and let it sit for at least 5 minutes.
- Sauté diced onions in olive oil until soft, then add garlic and oregano, cooking for another minute.
- Stir in nutritional yeast, chili, onion powder, salt, and pepper, then add lemon juice and cool the mixture.
- In a food processor, pulse walnuts and oats until coarse, then transfer to a large bowl.
- Pulse white beans in the food processor until chunky, then add to the walnut and oat mixture.
- Combine the flax mixture, sautéed onion mixture, tamari, lemon zest, parsley, dill, and seasonings in the large bowl and mix well.
- Roll the mixture into 2-tablespoon meatballs and place them on the baking sheet.
- Brush the meatballs lightly with olive oil and bake for 25 minutes until firm and browned.
Nutrition Facts (estimated)
Servings
6
Calories
150
Total fat
7g
Total carbohydrates
18g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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