Healthy Vegan Meatballs with Chickpeas
Ingredients
The meatballs
-
1
tbsp
ground flaxseed
-
3
tbsp
water
-
½
cup
chopped walnuts
-
8
oz
sliced mushrooms
-
3
large cloves
garlic
-
½
medium
onion
-
1
15oz can
chickpeas or pinto beans
-
1
tbsp
Italian seasoning
-
2
tbsp
nutritional yeast
-
¾
tsp
salt
-
to taste
freshly ground black pepper
-
¾
cup
Italian-style breadcrumbs
For serving
-
1 ½
cups
marinara sauce
-
1
lb
spaghetti
Instructions
- Preheat the oven to 350°F and bake walnuts and mushrooms on a lined baking sheet for 10 minutes.
- Combine flaxseed and water in a small bowl and set aside.
- Pulse garlic and onion in a food processor until chopped, then add beans, Italian seasoning, nutritional yeast, salt, pepper, and the baked mushrooms and walnuts, pulsing until the mixture holds together but retains some texture.
- Transfer the mixture to a bowl, stir in the flax mixture and breadcrumbs, and roll into 20 balls.
- Place the meatballs on a baking sheet and bake for 20 minutes, then flip and bake for an additional 20 minutes.
- Serve with pasta and marinara sauce.
Nutrition Facts (estimated)
Servings
20 meatballs
Calories
150
Total fat
7g
Total carbohydrates
18g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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