Baked vegan vegetable omelette
26 recipes
Vegan meatballs with carrots and zucchini
ingredients
servings
5
Chickpea flour
100 grams
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 grams
starters from Italy
Vegan meatballs with carrots and zucchini
Vegan meatballs with carrots and zucchini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
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.
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.
step 3
We take a large baking dish. We cover it with parchment paper that we mix well with corn oil or sunflowers.
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.
step 5
We continue gradually until the dough runs out. Bake at 220 degrees for about 15-20 minutes. Serve hot.
