VEGAN ZUCCHINI ‘MEATBALLS’

Vegan

Vegan Zucchini Meatballs

Vegan Zucchini 'Meatballs' – less than 10 ingredients and 20 minutes to make! Each serving offers 25 grams of plant-based protein! (vegan + gluten-free)
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 garlic cloves
  • 1/2 cup rolled oats*
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • juice of 1/2 lemon
  • 1 cup shredded zucchini about 1 large zucchini
  • 32 ounces marinara no added sugar (consider Rao, Yo Mama or Michaels of Brooklyn
  • 8 ounces gluten free pasta

Instructions
 

  • In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves, and rolled oats. Pulse for about 5-10 seconds, until finely chopped. When you press the mixture between your fingers, it should hold together. Transfer to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice and shredded zucchini. Do not use more than 1 cup of shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour (you can grind extra oats into a flour) or nutritional yeast to help absorb excess moisture.
  • Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 12 separate balls. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. Meanwhile, cook pasta as directed.
  • Once the zucchini balls are light golden brown, remove them from the oven and set aside. Serve warm over cooked pasta with marinara sauce. Garnish with fresh basil and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days
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