Keep in mind our AncestryDNA results a couple of months prior? Alex and I were intrigued to find that our legacy wasn't actually what we thought! What's more, it started a huge amount of fun discussion inside our families. Presently, we're back with certain updates: this Norwegian vegan meatballs formula and information about the new Traits include in AncestryDNA! Despite the fact that I'm almost half Norwegian, we've never posted a Norway enlivened formula on A Couple Cooks—so we're fixing that now. Continue perusing for our veggie lover meatballs with vegan sauce, and more on AncestryDNA!
This veggie lover meatballs with vegan sauce formula is the primary Norway motivated formula here on A Couple Cooks. Presently, this veggie lover meatballs formula isn't real Norwegian, however Norway propelled. Since Alex and I eat for the most part veggie lover, we needed to figure out how to take this great Scandinavian dish and make it meatless.
Along these lines, we've made these straightforward vegetable chickpea meatballs—which are quite vegetarian—utilizing solidified blended veggies you can get at any supermarket and chickpeas. Since it very well may be fairly tedious to make veggie lover meatballs, we've disentangled the procedure a considerable amount.
- For the vegetarian meatballs
- 2 tablespoons olive oil, plus more for brushing
- 3 cups frozen mixed vegetables (corn, carrots, peas and green beans)
- 15-ounce can chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour)
- Easy Vegetarian Gravy*
- Chopped Italian parsley
INSTRUCTIONS
- Preheat the oven to 400F.
- Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
- Add the vegetables and the flour to a food processor. Pulse about 20 times until chunky paste forms, scraping down the bowl of the food processor as necessary.
- Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.
- Use a pastry brush to brush the outsides of the meatballs with olive oil.
- Bake the vegetarian meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy.
- Meanwhile, make the vegetarian gravy. When the meatballs are done, add them to the pan with the gravy. Sprinkle with parsley and serve.
Read more our recipe Caprese Pasta Salad #vegan #vegetarian #soup #breakfast #lunch
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