Zucchini Spaghetti & Vegan Meatballs Recipe
Spaghetti made from zucchini served with vegan meatballs.
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Ingredients
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Zucchini Spaghetti & Vegan Meatballs Ingredients
Method
Cooking Directions
- 1
Prepare the Zucchini
Using a spiralizer, spiralize the zucchini into spaghetti strands. Set aside.
- 2
Make the Vegan Meatballs
In a food processor, combine chickpeas, oats, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Pulse until the mixture is well combined but still a bit chunky.
- 3
Form the Meatballs
Preheat the oven to 375°F (190°C). Form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- 4
Bake the Meatballs
Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until golden brown, turning halfway through.
- 5
Heat the Marinara Sauce
In a saucepan, heat the marinara sauce over medium heat until warmed through.
- 6
Serve
In a serving bowl, combine the zucchini spaghetti with the heated marinara sauce. Top with the baked vegan meatballs and garnish with fresh basil, if desired.