Description
A recipe for making vegan meatballs using chickpeas and quinoa, served in sub rolls with sauce.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup nutritional yeast
- 2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax egg)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 4 sub rolls
- Vegan mozzarella shreds (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the chickpeas until coarsely chopped. Do not over-process into a paste.
- Transfer the pulsed chickpeas to a large bowl. Add the cooked quinoa, breadcrumbs, nutritional yeast, flax egg mixture, minced garlic, oregano, basil, salt, and pepper.
- Mix all ingredients thoroughly with your hands until a firm mixture forms. If the mixture is too wet, add one more tablespoon of breadcrumbs.
- Roll the mixture into small, uniform balls, about 1.5 inches in diameter. You should get about 12-14 meatballs.
- Place the meatballs on the prepared baking sheet. Bake for 15 minutes.
- While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
- Remove the meatballs from the oven. Gently toss them in the warm marinara sauce until coated.
- Return the sauced meatballs to the baking sheet. Bake for another 10 minutes.
- Slice the sub rolls lengthwise. Fill each roll with 3 or 4 sauced meatballs. Top with vegan mozzarella shreds if using, and bake for 2-3 minutes until the cheese melts.
- Serve immediately.
Notes
- You can prepare the flax egg mixture up to 10 minutes before using it to allow it to thicken.
- For a firmer meatball, bake them for 5 minutes before tossing them in the sauce.
- Use your favorite store-bought marinara sauce for convenience.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sub
- Calories: 450
- Sugar: 10
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 10
- Protein: 18
- Cholesterol: 0
Keywords: vegan meatballs, chickpea quinoa, meatball subs, plant-based, vegetarian sandwich