Vegan Chickpea Meatball Subs with Homemade Mozzarella
INGREDIENTS
CHICKPEA MEATBALLS
1 cup cooked grain (brown rice, quinoa, bulgur, etc.)
1/2 cup pecans
2 cloves garlic, peeled
15 oz can chickpeas, drained and rinsed
1/4 cup nutritional yeast or vegan parmesan
2 tbsp sun dried tomatoes, roughly chopped
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
freshly ground black pepper
1/4 cup bread crumbs
VEGAN MOZZARELLA
1 cup cashews, soaked if not using a high powered blender
1 cup water
½ cup refined coconut oil, melted
1 tsp apple cider vinegar
1 clove garlic
2 tbsp tapioca starch or arrowroot starch
1 tbsp nutritional yeast
1 tsp salt
EVERYTHING ELSE
Marinara Sauce
Pesto
Caramelized Onions
Baguette
INSTRUCTIONS
MAKE THE CHICKPEA MEATBALLS
1. In a food processor add the cooked grain, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs. Process until ground into a thick mixture. Add the rest of the chickpeas and pulse until they are coarsely chopped.
2. Preheat the oven to 375 ºF, and shape the mixture into balls using about 1 1/2-2 tbsp per ball. A cookie scoop makes quick work of this.
Full instructions recipe visit: https://www.thecuriouschickpea.com
How To Make Delicious Food
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