Vegan Spaghetti & Meatballs - Oil free & GF

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds fiber and omega-3s, while parmesan is a common cheese substitute.

spaghetti

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Zucchini noodles are lower in carbs, while whole wheat pasta is a budget-friendly option.

Prepare flax meal by mixing 2 tablespoons of flax meal with 6 tablespoons of water; set aside for 10 to 15 minutes.

Put cooked and drained chickpeas in a food processor and pulse until there are no whole chickpeas left; transfer to a big bowl.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/2 to 1 teaspoon paprika, salt to taste, and 1/2 cup gluten free bread crumbs to the chickpeas.

Add the prepared flax egg to the mixture and mix until well incorporated; adjust with more breadcrumbs if too sticky or add water if too flaky.

Shape the mixture into medium-sized balls using a heaping tablespoon and transfer to a baking sheet without parchment paper or oil.

Bake the meatballs in the oven at 450°F for 25 minutes.

Gently add the baked meatballs to your choice of marinara sauce, ensuring they are covered without breaking them apart; use more sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens