Easy Healthy Vegan Zucchini 'Meatballs' (Oil + Gluten-Free)
So, I had an abundance of zucchini, so decided to make these amazing Easy Healthy Vegan Zucchini 'Meatballs' (Oil + Gluten-Free). They worked fantastically.
Ingredients
- 1 cup/150g shredded zucchini approx 1 small zucchini
- 1 cup/150g shredded carrot approx 1 medium carrot
- 1 small diced white onion
- 1 13.5 oz can chickpeas drained & rinsed
- 1/2 cup/65g walnuts
- 1/2 cup/45g quick-cooking steel-cut oats or rolled oats Gluten-free if needed
- 1 tsp dried oregano
- 1 tablespoon of cumin
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tbsp tamari sauce or soy sauce if not avoiding gluten
- 1 tablespoon of tomato purée
- 1/2 lemon juiced plus zested
- 1 teaspoon of salt
Instructions
- Preheat your oven to 400 degrees F/200C and line a baking tray with parchment paper.
- Add all the ingredients to a food processor and process until combined, but do not overprocess. Some chunkier pieces are totally fine.
- Divide the mixture into 12-15 balls and place it on your prepared baking tray. Bake for 30-35 minutes until edges are golden brown and meatballs are firm to the touch. Then remove from the oven and let rest for 5 minutes before serving with your favorite pasta and marinara sauce.
Video
Notes
For nut-free: you may sub the walnuts for pumpkin seeds with similar results.
Do not over-process the mixture, you want the ingredients to combine, but leave some chunkier pieces for great texture. Leftovers keep refrigerated for 3-4 days or frozen for up to 2 months. Each Bite contains 95 calories.
Do not over-process the mixture, you want the ingredients to combine, but leave some chunkier pieces for great texture. Leftovers keep refrigerated for 3-4 days or frozen for up to 2 months. Each Bite contains 95 calories.
Nutrition
Calories: 95kcal
Tried this recipe?Let us know how it was!