Vegan “Meatballs” with Roasted Red Pepper Sauce
Serves
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
For the chickpea meatballs (makes 24):
½ tsp + 2 tbsp olive oil, divided
14 oz (400 g) cooked brown rice
4.4 oz (125 g) pecan nuts
4 cloves garlic, peeled
2 x 14 oz (400 g) can chickpeas, drained, rinsed
1 oz (30 g) nutritional yeast
2 tbsp tomato paste
2 tsp dried basil
2 tsp sea salt
½ tsp black pepper
4 tbsp bread crumbs
freshly chopped basil or parsley, to garnish
½ tsp + 2 tbsp olive oil, divided
14 oz (400 g) cooked brown rice
4.4 oz (125 g) pecan nuts
4 cloves garlic, peeled
2 x 14 oz (400 g) can chickpeas, drained, rinsed
1 oz (30 g) nutritional yeast
2 tbsp tomato paste
2 tsp dried basil
2 tsp sea salt
½ tsp black pepper
4 tbsp bread crumbs
freshly chopped basil or parsley, to garnish
For the roasted red pepper sauce:
5.3 oz (150 g) roasted red peppers
14 oz (400 g) can coconut milk, reduced fat
3 cloves garlic, peeled
1 tsp sea salt
½ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
pinch of red pepper flakes
5.3 oz (150 g) roasted red peppers
14 oz (400 g) can coconut milk, reduced fat
3 cloves garlic, peeled
1 tsp sea salt
½ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
pinch of red pepper flakes
Nutrition
(Per Serving)
Calories
479
Fats
27 g
Protein
14 g
Carbs
48 g
Instructions
- Preheat the oven to 375°F (190°C). Grease a large baking sheet with ½ teaspoon of olive oil.
- In a food processor, add the cooked brown rice, pecan nuts, and garlic, pulsing until finely ground. Add most chickpeas (reserving ½ cup for later), nutritional yeast, tomato paste, remaining olive oil, basil, salt, and black pepper. Process again until ground into a thick mixture. Add the breadcrumbs and remaining chickpeas and pulse until they are coarsely chopped.
- Shape the mixture into even-sized balls, using 2 to 2 ½ tablespoons per ball. Place the balls onto the baking sheet and bake in the hot oven for 25 to 30 minutes, turning the meatballs halfway through the cook.
- In the meantime, place all of the ingredients for the roasted red pepper sauce into a blender and blitz until smooth.
- Pour the sauce into a skillet over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through (about 5 minutes). Serve warm with a garnish of fresh herbs and an extra crack of black pepper.