Spicy Vegan Meatballs // EASY OIL-FREE VEGAN RECIPE

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is often less expensive and provides similar flavor.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground flaxseeds

Chia seeds can be used as an egg substitute but may be pricier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for baking.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a more economical choice while adding moisture.

Cook quinoa in twice the amount of water for 15 minutes covered over low flame.

Prepare walnut parmesan by blending walnuts with nutritional yeast and sea salt in a food processor.

Finely chop red onion.

Spread 2 cups of canned or cooked chickpeas on a parchment-lined sheet pan and bake for about 10 minutes in a convection oven or 20 to 30 minutes in a regular oven at 350°F until they start to split.

In a food processor, combine 2 cups of cooked chickpeas, 1 cup of cooked quinoa, and 1/2 cup of minced red onion. Pulse until well combined.

Add 1/2 cup of walnut parmesan, red pepper flakes, fennel seeds, dried oregano, dried basil, sea salt, and a little tomato paste to the food processor. Pulse until a chunky dough forms.

Take 1.5 to 2-ounce portions of the mixture, compress in hand, and roll into balls.

Place meatballs on a parchment-lined sheet for baking.

Bake for 12 to 15 minutes in a convection oven or 20 to 30 minutes in a regular oven, flipping halfway through for even cooking.

Serve hot over cooked pasta with spicy tomato sauce and sprinkle with walnut parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens