Vegan Zucchini Meatballs with Tomato Sauce

Hi!

Some time ago I made a decision of not eating meat and foods that come from animals once a week. I have a habit of  ‘Vegan Fridays’ as I call it. On the day, I cook everything myself and enjoy healthy, all natural food that does not hurt any animals. Animals should be friends, not food! I’d like  to become vegetarian, so now I learn how to substitute animal protein with some kinds of grain legumes, e.g. lentils, chickpeas, beans. The ‘Vegan Fridays’ are a great occasion for me to learn cooking and try new, interesting dishes.

I’d like to share with you an amazing recipe: Vegan Zucchini Meatballs with Tomato Sauce. Yes. It is so delicious. Believe me. I made these yesterday and I’ll definitely make them at least once again.

Ingredients you’re gonna need:
For the balls:
•1 can of chickpeas (240g) – drained and rinsed
•1/2 cup rolled oats (you can also use rye flakes)
•3 garlic cloves
•1 tsp dried basil
•1 tsp dried oregano
•1 pinch of salt to taste
•1 medium-sized shredded zucchini
•1/4 cup almond flour
•1 vegan egg – 1 tbsp chia seeds and 1/3 cup water
For the sauce:
•2 big tomatoes
•1/2 red onion
•1 garlic clove
•1/2 tsp dried basil
•1/4 tsp oregano
•1 tbsp olive oil

Instructions:
1.In a bowl, a blender or a food processor, combine the chickpeas with garlic, salt and oats. Mix untile finely chopped.
2.Put the hummus-like mixture in a large bowl.
3.Make a vegan egg. Put water and chia seeds into a cup. Stir well with a spoon. Let the mixture cool for 15 mins in the fridge.
4.Add the egg, zucchini, almond flour and herbs. Stir together until well-combined.
5.Preheat your oven to 190ºC.
6.Line your baking sheet with parchment paper.
7.With your hands, create small balls of the zucchini mixture and put them separately on the baking sheet. You’ re gonna have 12-18 zucchini balls.
8.Bake your vegan meatballs for 25minutes.
9.While your balls are baking in the oven, make your tomato sauce.
10.Put some olive oil, onion and garlic into a saucepan and let them fry for 5 mins until they are a little bit transparent. Chop the tomatoes and put into the pan. Cook for 20 minutes on low heat.
11.When the zucchini balls are golden, take them out from the oven and set aside. Serve with the tomato sauce and fresh on top.

Enjoy!

The original recipe comes from a blog makingthymeforhealth.com. I found it on Pinterest and modified a little bit. You can easily find the original one here.

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