Vegan Meatballs with Basil “pesto” and Angel hair Pasta


Vegan Meatballs with Basil “pesto” and Angel hair Pasta


Chicken Pea Meatballs


2 cups chickpeas, drained

2 tablespoons ground flax seed

6 tablespoons water

1/2 cup breadcrumbs

1.5 teaspoons garlic powder

1 teaspoon onion powder

1/2 teaspoon salt, kosher

1/2 teaspoon parsley

1/4 teaspoon white pepper

1/4 teaspoon basil


Blend chickpeas in a blender until smooth

mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 10-15 minutes.

Using a mixer, mix together the chickpeas and flax seed eggs. Beat for a few minutes until the mixture is smooth.

Add in breadcrumbs and mix.  you should be able to roll without it sticking to your hands.

Mix in the remaining ingredients.

Form the chickpea mixture into meatballs and place into a greased baking dish.

In a 450 degree oven, bake the chickpea meatballs for 20 minutes, turning over halfway through.

Vegan Pesto

2 cups fresh basil leaves

2 medium garlic cloves, peeled
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed
In a food processor, process to combine: basil, garlic, and pine nuts.

add 1/4 cup oil. Process once again. Add the remaining ¼ cup oil, and process one last time until the desired texture is achieved.

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