The best vegan meatballs

Perfect in pasta or sandwiched in a sub πŸ₯ͺ πŸ˜‹

Prep | 10 mins

Cook | 15 mins

Makes | around 12 meatballs

Mindfulness Factors | quick & easy | healthy | plant-based | vegan | dairy-free



⁃ 60g wholewheat breadcrumbs (the crust is good!)

⁃ 1tsp salt

⁃ 60ml plant-based milk

⁃ 30g vegan Parmesan

Step 2

⁃ 1x400g tin of chickpeas (drained, but not rinsed)

⁃ 30g black olives, pitted

⁃ 40g walnuts (or cashews), rough chopped

⁃ 1tsp cornflour

⁃ 1/3 onion, rough chopped

⁃ 1tsp dried oregano

⁃ 2tbsp flat leaf parsley, finely chopped

⁃ 1tsp salt (optional if your Parmesan is salty)

⁃ 3/4 tsp fennel seed (optional but recommended)


⁃ Preheat your oven to 200C and line a baking rack with parchment

⁃ Whizz the bread in a food processor to make the breadcrumb, transfer to a large mixing bowl and stir in the milk, cheese and salt. Set aside

⁃ Place the remaining ingredients in a food processor and blend until you have a fairly smooth texture. You may need to scrape down the sides a few times. Transfer to the mixing bowl and use your hands or spatula to fully incorporate the breadcrumb.

⁃ This is the fun part! Add a few drops of olive oil to your hands and roll 1tbsp of mixture between your palms to make a meatball. The recipe will make about a dozen.

⁃ Bake in the oven for 15 mins

Copyright (c)

Published by misterrands


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