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Vegan Italian Meatballs with Homemade Marinara
Vegan Italian Meatballs with Homemade Marinara

Vegan Italian Meatballs with Homemade Marinara
A gourmet vegan twist on classic Italian meatballs, served with a rich homemade marinara sauce.
Vegan Italian Meatballs with Homemade Marinara
Source
Ingredients:
1
Servings
  • 100
    g
     Chickpeas
  • 25
    g
     Breadcrumbs
  • 7.5
    g
     Nutritional Yeast
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 25
    g
     Tomato Paste
  • 100
    g
     Crushed Tomatoes
  • 5
    g
     Basil
  • 7.5
    g
     Olive Oil
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Vegan Italian Meatballs with Homemade Marinara
Instructions:
  1. Preheat the oven to 200°C.
  2. In a food processor, combine the chickpeas, breadcrumbs, nutritional yeast, onion, garlic, salt, and pepper. Blend until a coarse mixture forms.
  3. Shape the mixture into meatballs, about the size of a golf ball.
  4. Place the meatballs on a baking sheet lined with parchment paper and drizzle with olive oil.
  5. Bake for 25-30 minutes, turning halfway through until golden brown.
  6. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  7. Stir in the tomato paste and cook for 1 minute, then add crushed tomatoes, salt, and pepper. Simmer for 30 minutes.
  8. Serve the meatballs topped with the marinara sauce and fresh basil.
Nutrition Per Serving 298 g Per 100g
Energy 420.1 kcal 141 kcal
Protein 27.8 g 9.3 g
Fibre 12.1 g 4.1 g
Salt 25.3 g 8.5 g
Sugar 10.5 g 3.5 g
Carbohydrates 63.7 g 21.4 g
Fat 10.5 g 3.5 g
Environmental Per Serving 298 g Per 100g
CO2 0.8 kg 0.3 kg
Water 2.4 l 0.8 l
  • 100
    g
     Chickpeas
  • 25
    g
     Breadcrumbs
  • 7.5
    g
     Nutritional Yeast
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 25
    g
     Tomato Paste
  • 100
    g
     Crushed Tomatoes
  • 5
    g
     Basil
  • 7.5
    g
     Olive Oil
1
Servings
0

Preheat the oven to 200°C.

In a food processor, combine the chickpeas, breadcrumbs, nutritional yeast, onion, garlic, salt, and pepper. Blend until a coarse mixture forms.

Shape the mixture into meatballs, about the size of a golf ball.

Place the meatballs on a baking sheet lined with parchment paper and drizzle with olive oil.

Bake for 25-30 minutes, turning halfway through until golden brown.

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Stir in the tomato paste and cook for 1 minute, then add crushed tomatoes, salt, and pepper. Simmer for 30 minutes.

Serve the meatballs topped with the marinara sauce and fresh basil.

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