Kid-Friendly
Chickpea "Meatball" Marinara Over Linguine
Ingredients
- 1 Tbsp flaxseed meal
- 2½ Tbsp water
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 1½ Tbsp olive oil, divided
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- ⅓ cup grated vegan Parmesan cheese
- 1 Tbsp nutritional yeast
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ¼ cup finely chopped fresh parsley
- ½ cup plus ⅓ cup panko breadcrumbs, divided
- 2 Tbsp tomato sauce
- 1 (17.6-oz) pkg vegan linguine
- 1 (24-oz) jar marinara sauce
Instructions
- Preheat oven to 375°F. Stir together flaxseed meal and water in a bowl. Let stand 5 minutes.
- Sauté onion and garlic in ½ Tbsp hot oil in a skillet over medium heat 3 minutes.
- Pulse chickpeas in a food processor until crumbly. Add onion mixture, cheese, yeast, seasoning, garlic powder, salt, pepper, parsley, ½ cup panko, tomato sauce, and flaxseed mixture.
- Process until a dough forms, scraping down sides as needed. Scoop into balls using a tablespoon-size measuring spoon.
- Stir together ⅓ cup panko and 1 Tbsp oil in a shallow dish; roll chickpea balls in panko mixture until coated. Place on a wire rack on a rimmed baking sheet. Bake 20 minutes or until browned and firm to the touch.
- Meanwhile, cook pasta according to package directions. Heat marinara sauce in a large skillet over medium heat. Serve "meatballs" over hot cooked pasta with sauce.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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