Soy-Free Savory Veggie Meatballs
Say goodbye to soy-based alternatives with these delicious Soy-Free Savory Veggie Meatballs, a plant-based twist on a classic favorite! Packed with protein-rich quinoa and chickpeas, these tender yet hearty meatballs are bursting with flavor, thanks to the addition of grated carrots, zucchini, and aromatic Italian seasoning. Perfectly balanced with the nutty richness of nutritional yeast and the subtle crunch of gluten-free bread crumbs, they offer a wholesome bite in every mouthful. These meatballs are oven-baked to golden perfection, making them a healthy and satisfying choice for dinner or meal prep. Serve them over pasta, in a sub, or solo with your favorite sauce for a meal that's nutritious, soy-free, and irresistibly savory!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 cup Chickpeas (canned, drained and rinsed)
- 1 cup Bread crumbs (gluten-free if necessary)
- 1 medium Carrot (grated)
- 1 medium Zucchini (grated and excess water squeezed out)
- 0.5 cup Red onion (finely chopped)
- 3 units Garlic cloves (minced)
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine the quinoa and vegetable broth, and bring to a boil. Reduce heat, cover, and let it simmer for about 15 minutes or until the broth is absorbed. Let it cool completely.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Set it aside to thicken for about 10 minutes. This will act as a binding agent, similar to eggs.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some texture remaining.
Add the cooked quinoa to the bowl with the mashed chickpeas, followed by the bread crumbs, grated carrot, grated zucchini, chopped red onion, minced garlic, nutritional yeast, Italian seasoning, salt, and black pepper.
Add the thickened flaxseed mixture to the bowl. Mix everything thoroughly until well combined and a dough-like consistency is achieved.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using your hands, form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil to help them brown and bake in the preheated oven for 20-25 minutes, turning them halfway through to ensure even cooking, until golden and firm.
Let the meatballs cool slightly before serving. Enjoy them with your favorite sauce or as a part of a main dish.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6003 mg | 261% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 31.1 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
