These vegan chickpea meatballs with coconut red pepper sauce is so simple to make. They are cooked in the oven and made with a creamy coconut red pepper sauce inspired my a fellow blogger.
In a food processor add the chickpeas, cooked grain, rolled oats, nuts, and garlic, pulsing until finely ground. Then add nutritional yeast, olive oil, herbs, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball that hold its shape.
Preheat the oven to 375 ºF, and shape the mixture into balls using a 2″ cookie scoop. Press the mixture together as you roll them to help them hold together.
Grease a baking tray and the meatballs on the tray spraying or drizzle with oil. Bake for 15 minutes, flipping them and baking for another 10-15 minutes. Let cool slightly before using. Store in the fridge for 4-5 days.
In a blender combine all of the ingredients for the roasted red pepper sauce. Blending until smooth and creamy. Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs or keep them on the side. Serve with pasta, bread, or all on its own. Garnish with fresh herbs, black pepper, and some vegan parmesan.
Keywords: ENTREE, BEANS, BELL PEPPER, BROWN RICE, CHICKPEAS, COCONUT MILK, GLUTEN FREE, ITALIAN,
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