I recently posted a picture of the vegan meatballs I made my kids for dinner. And you guys went crazy on social media asking me for the recipe. So I finally wrote this recipe down and thus far it has been the most requested recipe I have ever posted about.  This is a recipe that my family LOVES, and all credit goes to @a_hearts_journey who lovingly created this recipe for her little one’s birthday.

This is SO good, I asked Eileen if I could share her recipe and she said YES!
(you can all thank me later 🙂 )

What amazes me about this recipe is that it delivers a powerful meatball flavor without making my tummy feel weird. And the best part about the recipe is that it is 100% Fat-Free.

 

Ingredients:

  • One large onion, finely chopped
  • 4-5 large garlic cloves, finely chopped
  • 2 cups chickpeas, cooked
  • 1 ½ tbsp of garbanzo bean flour
  • 2 cups mushrooms (of your choice), finely chopped
  • 2 tsps of lemon juice, fresh
  • 2 tsps dried Basil
  • 2 tsps dried oregano
  • 2 tsps dried sage
  • 2 tsps dried thyme

 

Method

Soften onions and garlic over medium heat with a splash of lemon juice. Add the mushrooms (I used a combination of baby bellas and shiitakes) and another tsp of lemon juice to help soften the mushrooms. Then add in all the herbs – basil, oregano, sage and thyme. Heat the herbs for about 2-3 minutes to bring out all the flavor. Then turn off heat.

Add the chickpeas (I used canned chickpeas for convenience) and blend. I like to use a hand blender, because then I don’t have to transfer everything over out of my pan. Add garbanzo bean flour to thicken. The mixture will be sticky.

Form into balls and place on parchment paper on baking sheet. Bake at 400 degrees 15-20 minutes. Flip them over and bake another 15-20 minutes.

 

 

 

 

 

 

 

 

 

 

 

You can pair the meatballs with your favorite tomato sauce and pasta or as I like them, on top of spaghetti squash noodles.

And this entire meal will be Fat-Free, especially if your tomato sauce does not have oil in it too. Fat-Free Tomato sauce can be hard to find in a store, but at this time of the year (harvest season), it’s a perfect time to find farm or homemade tomato purees and you can simply add your own spices to them.

I hope you will try it at home and let me know how it worked for you! If you post a picture of your creation on social media tag us on Instagram @muneeza_medical_intuitive and @a_hearts_journey!

Or on Facebook https://www.facebook.com/Health.With.Muneeza/ & https://www.facebook.com/luminousbody/

 

Fat-Free Vegan Meatballs

Ingredients

  • One large onion finely chopped
  • 4-5 large garlic cloves finely chopped
  • 2 cups chickpeas cooked
  • 1 ½ tbsp of garbanzo bean flour
  • 2 cups mushrooms of your choice, finely chopped
  • 2 tsps of lemon juice fresh
  • 2 tsps dried Basil
  • 2 tsps dried oregano
  • 2 tsps dried sage
  • 2 tsps dried thyme

Instructions

  1. Soften onions and garlic over medium heat with a splash of lemon juice. Add the mushrooms (I used a combination of baby bellas and shiitakes) and another tsp of lemon juice to help soften the mushrooms. Then add in all the herbs - basil, oregano, sage and thyme. Heat the herbs for about 2-3 minutes to bring out all the flavor. Then turn off heat.

    Add the chickpeas (I used canned chickpeas for convenience) and blend. I like to use a hand blender, because then I don’t have to transfer everything over out of my pan. Add garbanzo bean flour to thicken. The mixture will be sticky.

    Form into balls and place on parchment paper on baking sheet. Bake at 400 degrees 15-20 minutes. Flip them over and bake another 15-20 minutes.

    You can pair the meatballs with your favorite tomato sauce and pasta or as I like them, on top of spaghetti squash noodles.

    And this entire meal will be Fat-Free, especially if your tomato sauce does not have oil in it too. Fat-Free Tomato sauce can be hard to find in a store, but at this time of the year (harvest season), it’s a perfect time to find farm or homemade tomato purees and you can simply add your own spices to them.

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