"A fresh and delicious vegan and gluten free meal"
Vegan Spiced Quinoa Meatballs
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Prep time 30mins
Cook time 40mins
Serves or Makes: 46
Recipe Card
For the Meatballs
ingredients
- 1 cup cooked quinoa
- 3/4 cup canned white beans, well drained
- 1/2 cup gluten free oats
- 1/4 cup gluten free breadcrumbs
- 1 cup white mushrooms, chopped
- 1 1/2 cups baby spinach leaves
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan Parmesan
- 1 tablespoon chives, chopped
- 1 1/2 teaspoons za'atar
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 tablespoon tamari
For the Tomato Sauce
ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 cup red wine
Method
Step 1
Preheat the oven to 350°F. Lightly spray a sheet pan with cooking spray and set aside.
Step 2
In a blender or food processor, coarsely blend the white beans, oats, breadcrumbs, mushrooms, and spinach together. Transfer the mixture to a medium mixing bowl and add the quinoa, nutritional yeast, vegan parmesan, chives, tamari, za'atar, turmeric, salt, paprika, cumin and thyme.
Step 3
Be careful not to overmix it. Roll the mixture into meatballs roughly the size of a heaping tablespoon and place them evenly spaced on the sheet pan. Bake for 15 minutes then turn them over and bake for 10 more minutes.
Step 4
While the meatballs are baking, prepare the sauce. In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly brown, 2-3 minutes. Add the tomatoes, salt, sugar, red pepper flakes, basil and red wine if using. Stir all the ingredients together, then reduce the sauce to a low simmer and continue to cook for 15 minutes.
Step 5
To serve, ladle the tomato sauce into a 4 bowls and place the quinoa meatballs on top. Sprinkle more vegan parmesan cheese and chives on top for garnish.