INGREDIENTS
Meatballs:
½ cup sun-dried tomatoes
½ cup sunflower seeds
½ cup chickpeas
5 tbsp flax meal (or flax seeds)
1 small onion
1 tbsp Tamarin soya
Black pepper
Pinch of sea salt
Meatballs:
½ cup sun-dried tomatoes
½ cup sunflower seeds
½ cup chickpeas
5 tbsp flax meal (or flax seeds)
1 small onion
1 tbsp Tamarin soya
Black pepper
Pinch of sea salt
For frying:
5 tbsp olive oil or coconut oil
Sweet potato pasta:
1 big sweet potato
2 cup marinara tomato sauce
5 tbsp olive oil or coconut oil
Sweet potato pasta:
1 big sweet potato
2 cup marinara tomato sauce
On top:
Vegan parmesan cheese OR organic parmesan cheese
fresh basil
Vegan parmesan cheese OR organic parmesan cheese
fresh basil
DIRECTIONS
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Preheat the oven to 200 Celsius degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend.
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Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour.
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Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown colour.
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Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.
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Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler.
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Add 1 tbsp oil onto a pan and cook the noodles for one minute. Add the marinara sauce and cook for about 10 minutes.
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Take the meatballs out of the oven. Place noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!
Recipe by Vanelja (@vanelja)