Vegan Zoodles and Meatballs
Servings: 4
Calories: 202kcal
Ingredients
- 4 slices whole grain vegan bread crumbled
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ⅛ tsp sea salt
- ½ cup walnuts chopped
- 2 cups baby portobello mushrooms chopped
- ½ cup onion diced
- 2 zucchini medium to large, spiralized
- 2 jars basil & tomato marinara
Instructions
- Preheat the oven to 350 degrees. Line a medium baking sheet with a silicone liner.
- In a large bowl, combine the bread crumbs, Italian seasoning, garlic powder, and salt. Pulse walnuts in a blender to get coarse crumbs. Add the walnuts to the bowl with the bread crumb mixture, and mix to incorporate.
- Pulse mushrooms and onion in a blender to a chunky purée. Add the mushroom mixture to the bread crumb mixture and stir to combine. Spoon out about 1½ tablespoons of the meatball mixture and roll it into a ball. Place on the baking sheet. Repeat with the remaining mixture.
- Bake for 25 minutes. Carefully rotate each meatball and bake for 15 to 20 minutes more, until they are golden, and very crisp and firm to the touch.
- In the meantime, pour the marinara sauce in a medium saucepan. Bring the sauce to a simmer over medium-low heat.
- Transfer meatballs to the saucepan one at a time, making sure not to get splattered with boiling sauce. Cover, and simmer for 5 minutes.
- Divide zoodles between bowls and top with three or four wheatballs. Ladle marinara sauce over the top and serve.
Nutrition
Calories: 202kcal | Carbohydrates: 21g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!