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Nutty Veggie Meatballs

These Vegetarian Walnut Meatballs are pure plant-based comfort food 😋🌱Crispy on the outside, juicy on the inside, and full of flavor thanks to the nuts, which provide healthy fats, plant-based protein, and minerals. Served with homemade tomato sauce and vegan parmesan, they’re the perfect dish to impress everyone.

Created by:
55 mins
Easy
8 SERVERS

Nutrition per serving

Energy

412 kcal

Fat

28.3 g

Saturates

3.8 g

Carbs

28.9 g

Sugars

4.6 g

Fiber

5.2 g

Protein

11.5 g

Salt

1.1 g

Nutrition per serving

Energy

412 kcal

Fat

28.3 g

Saturates

3.8 g

Carbs

28.9 g

Sugars

4.6 g

Fiber

5.2 g

Protein

11.5 g

Salt

1.1 g
0%

PREP TIME

25 mins

0%

COOK TIME

30 mins

0%

TOTAL TIME

55 mins

Ingredients

For the meatballs:

For the sauce:

For the vegan parmesan:

Method

For the meatballs:

    1. Add the walnuts and almonds to a food processor along with the roasted peppers, garlic, spring onion, cooked brown rice, and the rest of the spices. Process until a workable mixture forms.
    2. Shape the mixture into balls of the desired size and coat them in rice flour. Lightly brown them in a pan.

For the sauce:

    1. Sauté the garlic clove in olive oil in a pot or deep pan. Add the crushed tomatoes, a pinch of salt, and a few sprigs of basil. Cook over medium heat for about 20 minutes..

For the vegan parmesan:

    1. Finely grind the cashews with the nutritional yeast, salt, and garlic powder.
    2. Serve the meatballs with the tomato sauce on top and garnish with the vegan parmesan and a few basil leaves.

Tips

Blend the sauce slightly if you want it to be creamier and easier to spoon over the meatballs.

Ingredients

For the meatballs:

For the sauce:

For the vegan parmesan:

Method

For the meatballs:

    1. Add the walnuts and almonds to a food processor along with the roasted peppers, garlic, spring onion, cooked brown rice, and the rest of the spices. Process until a workable mixture forms.
    2. Shape the mixture into balls of the desired size and coat them in rice flour. Lightly brown them in a pan.

For the sauce:

    1. Sauté the garlic clove in olive oil in a pot or deep pan. Add the crushed tomatoes, a pinch of salt, and a few sprigs of basil. Cook over medium heat for about 20 minutes..

For the vegan parmesan:

    1. Finely grind the cashews with the nutritional yeast, salt, and garlic powder.
    2. Serve the meatballs with the tomato sauce on top and garnish with the vegan parmesan and a few basil leaves.

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