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Vegan Meatballs

Vegan Meatballs
Yield: 4

Vegan Meatballs

Vegan Meatballs recipe

To add depth to the flavor, we use nutritional yeast. It is available in health food stores and online. If you are not vegan, you can substitute grated cheese. Alternatively, simply leave it out. We kept the spices simple, but you can experiment with cayenne pepper, sumac, or curry for different flavor combinations.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 onion, peeled
  • 2 garlic cloves, peeled
  • 1 inch / 2,5 cm fresh ginger, peeled
  • 2 medium carrots or 3-4 smaller (200 g / 7 oz), peeled
  • 1 cup / 130 g frozen sweet peas, slightly thawed
  • 1 x 400 g / 14 oz tin chickpeas
  • a handful kale, coarsely chopped and thick stems discarded
  • ½ cup / 50 g almond flour (can be replaced with breadcrumbs)
  • 4 tbsp potato starch 
  • 1 tbsp nutritional yeast (optional)
  • 1 ½ tsp salt
  • ½ tsp cumin
  • ½ tsp allspice
  • black pepper

Instructions

    1. Preheat the oven to 360°F / 180°C (if baking them) and line a baking sheet with parchment paper.
    2. Grate the onion, ginger, and carrots on a box grater or in a food processor with the grating attachment. Switch to the food processor's regular knife attachment.
    3. Add the remaining ingredients to the food processor and process until the chickpeas are mashed but the peas and carrots are still in small bits and pieces.
    4. Roll into balls with moistened hands, about 1 tbsp of mixture per ball, and place on a baking sheet.
    5. Cook for 20 to 25 minutes, or until golden. You can flip them a few times if you want them rounder, but I usually skip this step and just have one slightly flatter side.
    6. It's less difficult. If you want to freeze them right away, bake them for a few minutes less, then cool completely (they firm up as they cool), transfer to freezer containers or bags, and place in the fridge or freezer.


Notes

  • To make them in a frying pan, simply fry them in a little oil on low/medium heat for about 10-15 minutes (they melt and flatten on high heat). To ensure that they are evenly fried, flip/roll them frequently.

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