Vegan Ricotta Meatballs: Some plantbased meatballs for you! Using chickpeas & zu…


Vegan Ricotta Meatballs: Some plantbased meatballs for you! Using chickpeas & zucchini & a flavorful homemade ricotta. Simmer them in your favorite sauce , dip them warmed in some marinara, or just eat them leftovers cold out of the fridge ?Enjoy!! What you need: 1 zucchini, 1 15 oz can rinsed/dried chickpeas , 1 cup panko(or gluten-free panko), 2 tbl nutritional yeast, 1 tbl Italian seasoning, 2 tbl vegan Worcester sauce, 1 tbl tomato paste For the Ricotta: 1/2 cup water, 1/2 cup slivered/blanched almonds, 1/2 cup cashews, 1 tbl nutritional yeast, 1/2 tbl apple cider vinegar, s/p to taste, 2 tbl sun-dried tomatoes (no oil)rehydrated in water 15min- then finely chopped, 2 tbl chopped basil, Makes about 24 balls What you do:
1️⃣ Grate zucchini with box grater, place on a kitchen towel, wrap, squeeze out as much water as you can
2️⃣ Place chickpeas in a small mixing bowl, mash with masher or the back of a fork till flaky 3️⃣Ricotta: in high speed blender combine water, cashews, almonds, Nooch, vinegar, s/p-process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
4️⃣In a large mixing bowl, combine ricotta, sundried tomatoes, basil, s/p to taste. Mix well.
5️⃣ Then add zucchini, chickpeas, panko, NOOCH, seasoning, Worcester sauce, tomato paste, s/p to taste, adjust seasonings, if too moist add more panko.
6️⃣ Time to make the “meatballs”: using 1 1/2 tbl of mix roll into a ball. Place on parchment paper. Repeat.
7️⃣On stovetop, in sauté pan, using neutral oil or non stick pan using no oil, heat on med/low cook balls about 5 min so the outsides get a little golden.
8️⃣On a parchment lined baking sheet, bake 375 F for 30-35 min, shaking pan half way through.Enjoy!! I ate mine with some marinara sauce ??? #vegan#vegancomfortfood#plantbased#plantbaseddiet#whatveganseat#vegansofig#whatveganseat#highcarb#vegana#vegano#vegansofinstagram#foodblogfeed#feedfeed#veganrecipes#bestofvegan#veganlunch#veganeats#vegitarianrecipes#meatlessmonday#vegitarian#veganbowl#veganbowls#healthyvegan#easyrecipes#meatballs#veganmeatballs




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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