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Vegan meatballs with carrots and zucchini

ingredients

servings

5

Chickpea flour

100 oz

Courgette

1 unit

Carrots

1 unit

Red peppers

1 unit

Natural sea salt

1 teaspoon

Extra virgin olive oil

2 spoons

Red lentil flour

100 oz

starters from Italy

Vegan meatballs with carrots and zucchini

Vegan meatballs with carrots and zucchini

vegan high in fiber source of C vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan meatballs with carrots and zucchini

Crushed meatballs easy to make. Vegan and gluten-free version! Colorful summer vegetables to serve vegan meatballs for a cheerful buffet and to eat vegetables for adults and children. I recommend combining a vegan sauce to dress them and taste them better!

Vegan meatballs with carrots and zucchini step 1

step 1

We wash vegetables. We remove the ends of courgettes and carrots and chop them with mandolin on the larger holes. Eliminate petiole and seeds of the pepper and chop the same with the mandolin or thin strips with a knife.

Vegan meatballs with carrots and zucchini step 2

step 2

We transfer to a bowl. Add the chickpea flour, lentil flour, 1 tablespoon of extra virgin olive oil and salt. We mix well with your hands.

Vegan meatballs with carrots and zucchini step 3

step 3

We take a large baking dish. We cover it with parchment paper that we mix well with corn oil or sunflowers.

Vegan meatballs with carrots and zucchini step 4

step 4

We prepare our crushed meatballs: we mix well with corn oil or sunflowers. Take a portion of dough and make a ball about 4 cm in diameter, place it on the pan and press it lightly with your hands reaching a thickness of 1.5 cm.

Vegan meatballs with carrots and zucchini step 5

step 5

We continue gradually until the dough runs out. Bake at 220 degrees for about 15-20 minutes. Serve hot.

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