Zucchini Vegan Meatballs
Unbelievably Delicious Zucchini Vegan Meatballs: A Game-Changing Recipe!
Servings: 4
Calories: 188kcal
Ingredients
- 1 medium to large yellow onion, chopped
- 1 tsp chopped garlic
- 5 medium zuchinni (about 1 ¼ lbs)
- 1 tsp Italian seasoning (we use this)
- 1 tsp salt
- 1 cup gluten free breadcrumbs
- 1 oz vegan parmesan or mozzarella cheese, shredded
- 1 vegan egg substitute of choice (We surprisingly use 1/3 cup/1 pouch of of plain applesauce!)
- 3 Tbsp fresh basil, chopped
Instructions
- Preheat oven to 375℉.
- Sauté garlic and onion until onion starts to turn translucent. Add zucchini, salt, and Italian seasoning and cook until all water evaporates. (If mixture is too wet, the meatballs won't stick together).
- Transfer mixture to a large bowl and add breadcrumbs, vegan cheese, vegan egg substitute of choice, and basil. Mix thoroughly.
- Form into 10-12 balls and place on prepared baking sheet. (Lining a cookie sheet with parchment paper seems to work best.) Lightly spritz "meat"balls with olive oil.
- Bake for 25 minutes. Serve with marinara sauce for dipping or along your favorite pasta. Enjoy!
Notes
For your convenience, Pine & Oak will occasionally provide estimated caloric or nutritional information. These are estimates only and users are responsible for calculating the caloric or nutritional information with the actual ingredients and brands they will use. Users are also responsible for checking and ensuring all ingredients and brands used are safe for their particular allergies.
As an Amazon Associate, I earn commission from qualifying purchases.
© Pine & Oak – livepineoak.com