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Vegan Meatballs over Gluten Free Pasta Marinara
A super creation and very satisfying vegan recipe for Vegan Meatballs over Gluten Free Pasta Marinara. The base of the meatballs are cauliflower, zucchini and carrots.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Ingredients
- 1 Head Cauliflower cut into florets
- 1 Whole Carrot shredded
- 1 Whole Zucchini shredded
- 1 Tbsp Italian Seasonings divided
- 2 Tsp Oregano
- 1 Can Garnbanzo Beans
- 1 Cup Brown Rice
- 1/4 Cup Oats ground
- 1 Bunch Parsley
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Olive Oil
Instructions
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Begin by drizzling the oil and adding 1 tsp of the Italian seasoning over the cauliflower florets. Bake in a 325 degree oven for 10 - 12 minutes. Remove from the oven and let cool.
Combine all the rest of the ingredients into a food processor. Pulse until the ingredients are combined and is malleable. Pour the vegan meatball ingredients on to a surface or a bowl. Next, take a palm full and form into round balls.
Place on a baking tray. Once all the meatballs are formed, place in a 325 degree oven and cook for 12 minutes. I served over gluten free spaghetti and zoodles with a marinara sauce.
Enjoy!