These vegan meatballs are so easy to make and sooo delicious! I make some and freeze them for when I want a quick meal when I arrive home late from the studio. Reheat them in the oven for 15 minutes and they are ready to go over pasta, zoodles, or even potatoes ( who needs meat when you have these hearty meatballs!!) Top it off with vegan parmesan made with nutritional yeast!
Preparation: 30 minutes
Cooking time: 25 minutes
Portions: about 25 meatballs
60 mL (1/4 cup) cornstarch
60 mL (1/4 cup) cold water
250 mL (1 cup) unfermented raw sunflower seeds
125 mL (1/2 cup) unfermented raw cashews
125 mL (1/2 cup) unsalted raw peanuts
4 whole garlic cloves, peeled
30 ml (2 tablespoons) soy sauce
375 ml (1 1/2 cup) breadcrumbs
Sauce. In a large skillet over low heat, soften the onions in the olive oil. Add the passata, salt, bring to a boil and simmer very slowly.
Meatballs. In a small bowl, dilute the cornstarch in water. In the food processor, mix all the ingredients until the mixture is homogeneous. Form approximately 25 meatballs approximately 2.5 cm (1 in).
Place the balls in the tomato sauce. It should not boil so that the meatballs preserve their shape. Cook 25 minutes without stirring. Remove from heat and wait a few minutes before serving to allow the meatball time to firm slightly. Serve with pasta, zucchini ribbons or spaghetti squash.