Vegan Chickpea Meatballs with Roasted Red Pepper Sauce
Ingredients
Chickpea meatballs
- 2 cups cooked brown rice or other grain, cold or room temperature
- 1 cup pecans
- 4 cloves garlic, peeled
- 30oz can chickpeas, drained and rinsed (3 cups)
- 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 (can substitute gluten free), if needed
Roasted red pepper sauce
- 2 roasted red peppers (~1 1/2 cups)
- 15oz can coconut milk
- 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
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 and process until ground into a thick mixture that holds and can be pressed into a meatball 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, pressing the mixture together as you roll them to help them hold together.
Grease a baking tray and place the meatballs on the tray, then spray or drizzle with oil.
Bake for 25-30 minutes, flipping halfway through for more even baking, and 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 and blend until smooth.
Heat the sauce over medium heat and bring to a simmer, then add the chickpea meatballs and cook until heated through, about 5 minutes or 10 minutes if cold from the refrigerator.
Garnish with fresh herbs, black pepper, and some vegan parmesan if desired, and serve warm.
