Vegan Zucchini Meatballs



INGREDIENTS:

  • 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)
  • 32 ounces marinara
  • 8 ounces whole grain pasta

DIRECTIONS:

  1. 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. When you press the mixture between your fingers, it should hold together.
  2. Transfer to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice and shredded zucchini. Do not use more than 1 cup of shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour (you can grind extra oats into a flour) or nutritional yeast to help absorb excess moisture.
Full read at http://bit.ly/2W04g8p

Highlight

1 Minute Low Carb Keto Cinnamon Roll Mug Cake

Ingredients For the cake: 1 scoop vanilla protein powder (32-34g), I use this brand 1/2 tsp baking powder 1 T coconut flour 1/2 t...

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel