VEGAN MEATBALLS
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
ZOODLES
2 zucchini
PASTA SAUCE
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
METHOD
- Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- 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.
- Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.
- 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.
- Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.
- 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.
- 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)
- Serve with zucchini pasta and top with homemade pasta sauce & vegan meatballs.
Recipe compliments of Lola Ulrich, Health Coach http://www.thenewyoulifestyle.com/vegan-meatballs-zoodles/
