Vegan Zucchini Meatballs

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
• 8 ounces whole grain pasta

DIRECTIONS:

1. 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.
2. 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.

Full read at http://bit.ly/2W04g8p

Share this post