Vegan Zucchini 'Meatballs' with Marinara and Whole Grain Pasta Recipe
These Vegan Zucchini 'Meatballs' are a healthy, plant-based alternative to traditional meatballs, made with chickpeas, shredded zucchini, and herbs, baked to perfection and served over whole grain pasta with marinara sauce. They are packed with flavor, fiber, and protein, making for a delicious and nutritious meal suitable for vegan diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 meatballs, serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Meatballs
- 1 15-ounce can chickpeas, drained and rinsed
- 3 garlic cloves
- 1/2 cup rolled oats
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- Juice of 1/2 lemon
- 1 cup shredded zucchini (about 1 large zucchini)
Other
- 32 ounces marinara sauce
- 8 ounces whole grain pasta
Instructions
- Prepare the meatball mixture: In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves, and rolled oats. Pulse for about 5-10 seconds until finely chopped. The mixture should hold together when pressed between your fingers. Transfer the mixture to a large bowl and add dried basil, dried oregano, salt, nutritional yeast, lemon juice, and shredded zucchini. Stir well to combine. If the mixture feels too wet, gradually add a small amount of flour made from ground oats or more nutritional yeast to absorb excess moisture.
- Preheat the oven and form meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using your hands, scoop heaping tablespoons of the zucchini mixture, shaping them into 12 evenly sized balls. Place the balls spaced a few inches apart on the prepared baking sheet.
- Bake the zucchini meatballs: Bake the meatballs in the preheated oven for 25 minutes until they turn light golden brown and firm to the touch.
- Cook the pasta: While the meatballs are baking, cook the whole grain pasta according to the package directions, until al dente. Drain and set aside.
- Serve: Remove the meatballs from the oven and serve warm over the cooked whole grain pasta. Spoon marinara sauce over the dish and garnish with fresh basil if desired. Enjoy your nutritious and comforting vegan zucchini meatball pasta!
Notes
- If the meatball mixture is too wet to handle, add oat flour or extra nutritional yeast to absorb moisture.
- You can substitute rolled oats with gluten-free oats if needed.
- Use fresh herbs for garnish to add brightness.
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- For a spicier version, add red pepper flakes or chopped fresh chili to the mixture.
