Vegan Meatballs with Zoodles

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1/2 cup walnuts
1/2 cup gluten-free rolled oats
1 cup grated carrot
1/2 cup fresh parsley, finely chopped
1/3 cup fresh basil leaves, finely chopped
4 sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 can kidney beans, drained and rinsed
2 tbsp chia seeds & 3 tbsp water, mixed together
1/2 tbsp olive oil
1 tsp dried oregano
salt & pepper to taste

2 zucchini

2 garlic cloves, minced
1 small onion, finely diced
1/2 tbsp olive oil
1 can organic tomatoes (14 oz)
1/4 cup black olives, pitted
handful of fresh basil, roughly chopped
handful of fresh oregano, roughly chopped
salt & pepper, to taste


  1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.
  3. Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.
  4. Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet an inch or two apart.
  5. Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.
  6. While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.
  7. Run the zucchini through through a vegetable spiralizer. You can either eat raw or warm up the zucchini in pan for a couple of minutes. (You can also use spaghetti squash if you prefer)
  8. Serve with zucchini pasta and top with homemade pasta sauce & vegan meatballs.

Recipe compliments of Lola Ulrich, Health Coach

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