I often like to get fancy with my pasta recipes, but sometimes I’m just in the mood for the classic meatballs and tomato sauce combo. Here’s how I make chickpea-based meatballs so I can enjoy the vegan version of this dish!
For the meatballs (makes ~12-15):
-1 cup tvp, rehydrated in 1 cup water
-1 cup chickpeas
-1/2 cup oats
-1 tsp dried basil
-1 tsp oregano
-1 tsp cayenne
-1/2 tsp garlic powder
-1/4 cup nutritional yeast
-2 tbsp lemon juice
-salt to taste
Method:
-preheat oven to 350F and line a baking tray with parchment paper
-add all ingredients to a food processor and pulse to form a coarse dough
-use your hands to roll the dough into spheres
-place the meatballs on the lined baking tray, then bake 30-35 minutes or until golden
-serve with pasta and tomato sauce!
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