Description
Need a new idea for Meatless Monday? Give these Spaghetti and Vegan Meatballs a try. They are deliciously satisfying and possibly the best vegan meatballs you will ever taste!
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 1/2 cups chopped kale
- 1 cup canned white beans
- 2/3 cup almond flour
- 1/3 cup walnuts
- 2 tbsp vegan mayo
- 1 tsp dry thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375F. Generously coat 2 mini muffin tins with cooking spay (you will only need 18 )
- Cook quinoa according to instruction on the package. Set aside to drain well
- Place the chopped kale in a heat safe bowl. Add boiling water to cover an let sit for 2-3 minutes. Drain and rinse with cold water. Squeeze the excess water using your hands
- Combine all the ingredients (including cooked quinoa and kale) in a food processor and pulse until all the ingredients are well combined
- Scoop 1 1/2 tablespoons into each muffin tin and bake for 40 minutes. Let them cool before taking them out of the tins
- Serve with spaghetti and your favorite sauce and grate some cashews on top to make it look like parmesan cheese.
Notes
These vegan meatballs are delicate. If you are serving them with spaghetti and sauce, make sure to add them to the plate last. If you cook them in the sauce they will fall apart
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 2 meatballs
- Calories: 140
- Sugar: 0.7
- Sodium: 320
- Fat: 8.3
- Saturated Fat: 0.7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 5
- Cholesterol: 0