Soy-Free Savory Veggie Meatballs

Discover the perfect plant-based alternative with these Soy-Free Savory Veggie Meatballs! Packed with wholesome ingredients like protein-rich quinoa, hearty chickpeas, and nutrient-dense grated vegetables, these meatballs are as nourishing as they are flavorful. A flaxseed-water mixture ensures they hold together beautifully without the need for eggs, while Italian seasoning and nutritional yeast create a savory depth of flavor. These meatballs are baked to golden perfection, making them both healthier and easier to prepare than their fried counterparts. Serve them with your favorite marinara over pasta, in a sub sandwich, or as a satisfying side dish. Gluten-free adaptable and completely free of soy, these veggie meatballs are a must-try for anyone seeking a delicious and versatile plant-based recipe!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 cup Chickpeas (canned, drained and rinsed)
• 1 cup Bread crumbs (gluten-free if necessary)
• 1 medium Carrot (grated)
• 1 medium Zucchini (grated and excess water squeezed out)
• 0.5 cup Red onion (finely chopped)
• 3 units Garlic cloves (minced)
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 2 tablespoons Nutritional yeast
• 1 tablespoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine the quinoa and vegetable broth, and bring to a boil. Reduce heat, cover, and let it simmer for about 15 minutes or until the broth is absorbed. Let it cool completely.

Step 2

In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Set it aside to thicken for about 10 minutes. This will act as a binding agent, similar to eggs.

Step 3

In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some texture remaining.

Step 4

Add the cooked quinoa to the bowl with the mashed chickpeas, followed by the bread crumbs, grated carrot, grated zucchini, chopped red onion, minced garlic, nutritional yeast, Italian seasoning, salt, and black pepper.

Step 5

Add the thickened flaxseed mixture to the bowl. Mix everything thoroughly until well combined and a dough-like consistency is achieved.

Step 6

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 7

Using your hands, form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.

Step 8

Brush the meatballs lightly with olive oil to help them brown and bake in the preheated oven for 20-25 minutes, turning them halfway through to ensure even cooking, until golden and firm.

Step 9

Let the meatballs cool slightly before serving. Enjoy them with your favorite sauce or as a part of a main dish.

Nutrition Facts

Serving size	(1518.2g)

Amount per serving	% Daily Value*
Calories	1960.1

Total Fat 62.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6002.9mg	0%
Total Carbohydrate 281.6g	0%
Dietary Fiber 35.9g	0%
Total Sugars 31.1g
Protein 68.1g	0%

Vitamin D 0IU	0%
Calcium 462.6mg	0%
Iron 18.2mg	0%
Potassium 3040.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 13.9%

Carbs: 57.6%