Vegan Chickpea Meatballs in Roasted Red Pepper Sauce
Ingredients
- 2 cups cooked brown rice or other grain, cold or room temperature
- 1 cup pecans
- 4 cloves garlic, peeled
- 1/2 cup nutritional yeast
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp dried basil
- 2 tsp salt
- freshly ground black pepper
- 1/4 cup bread crumbs if needed
- roasted red pepper sauce:
- 2-3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- lots of freshly ground black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- pinch of crushed red pepper
- basil or parsley to garnish
- directions:
Preparation
In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground
Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, oregano, basil, salt, and black pepper
Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape
Add the breadcrumbs if the mixture is soft and needs help holding together
Add the rest of the chickpeas and pulse until they are coarsely chopped
Preheat the oven to 375 ºf, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball
A cookie scoop makes quick work of this
Press the mixture together as you roll them to help them hold together
Grease a baking tray and place the meatballs on the tray
Spray or drizzle with oil
Bake for 25-30 minutes, flipping halfway through for more even baking
Let cool slightly before using, or make in advance and refrigerate
In a blender combine all of the ingredients for the roasted red pepper sauce
Blend until smooth
Heat the sauce over medium heat and bring to a simmer
Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator)
Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm
