YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegan Meatballs with Garlic Zucchini Noodles
Savor these herb-roasted vegan meatballs, crafted from a hearty blend of lentils, oats, chickpeas, nutritional yeast, and walnuts. Served atop a bed of vibrant, garlic-infused zucchini noodles, this dish bursts with fresh herbs and warm spices, delivering a satisfying, plant-based meal that delights the senses and complements your active lifestyle.
INGREDIENTS
1 cup cooked Lentils (200g)
1/4 cup Rolled Oats (20g)
1/3 cup cooked Chickpeas (55g)
2 tbsp Nutritional Yeast (16g)
1 tbsp Ground Walnuts (7g)
1 medium Zucchini (196g)
2 cloves Garlic
1 tsp Olive Oil
3 tbsp Fresh Herbs (Parsley, Basil, Thyme)
PREPARATION
Preheat the oven to 375°F.
In a food processor, combine the cooked lentils, rolled oats, chickpeas, nutritional yeast, ground walnuts, minced garlic, and fresh herbs. Pulse until the mixture holds together but still retains some texture.
Form the mixture into small meatball shapes, about the size of a golf ball. Place them onto a baking sheet lined with parchment paper.
Roast the meatballs in the preheated oven for 20-25 minutes, turning them halfway through for even browning.
While the meatballs are baking, spiralize the zucchini to create noodles. In a large skillet, heat the olive oil over medium heat and add minced garlic. Sauté for about 1 minute until fragrant.
Add the zucchini noodles to the skillet and toss gently for 2-3 minutes until they are warmed through but still retain a slight crunch.
Plate the zucchini noodles and top with the herb-roasted vegan meatballs. Garnish with additional fresh herbs if desired and serve immediately.