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These Lemony Vegan Meatballs are the meatballs you need to make this Spring. They have a special lemon-basil flavor and aroma, very tasty and with a meaty texture. They are high in protein (aka chickpeas) and Omega-3 (aka walnuts). Also, if you use Gluten-Free Oats, this recipe is Gluten-Free.

This recipe is very practical and versatile because the meatballs can be frozen and baked when needed. Serve them with a summer salad of cherry tomatoes and cucumber when the weather is nice or with a pasta dish with marinara on cooler days.

TIPS for making these Lemony Basil Vegan Meatballs:

Get the perfect Texture:

You don’t have to process the ingredients 100%, it’s interesting to leave bits of chickpea and walnuts half-whole like in the photos below. You want some chunks in the meatballs to add extra texture.

Make this recipe Tasty:

Adding soy sauce, nutritional yeast with the lemon juice to enhance the flavors (image 6-7). Also, sauté onion and garlic (image 3)

Ways to serve them:

• Served in a sandwich with this Pink Beet Hummus
• In a fresh cucumber and cherry tomatoes salad with this Fresh Eggplant Dip
• With Zaalouk Moroccan paté on whole-wheat toast and arugula
• In a bowl of rice and sautéed seasonal vegetables
• On a pasta dish with pesto or with marinara sauce.

EarthyTip: Double the quantity if you want to freeze them for a future quick dinner!

How to make these Vegan Lemony Basil Meatballs:

1. Preheat oven to 200°C.
2. Flax egg: In a small bowl, prepare the flax egg by combining the ground flax and water. Let it sit for at least 5 minutes.
3. Cook vegetables: Set a sauté pan over medium heat and add the olive oil. Add the diced onion and sauté them until slightly soft and translucent (about 5 minutes). Then, add the garlic sauté for another minute. Finally, add the nutritional yeast, chili, salt, and pepper to the pan and stir for about 30 seconds. Pour in the lemon juice and set aside to cool.
4. Process walnuts and oats in a food processor by pulsing. Transfer the mixture to a large bowl.
5. Process the chickpeas in the same food processor and pulse until they are a few chunky chickpea bits still in the mix. Transfer it to the large bowl with the ground walnuts and
   oats.
6. Add remaining ingredients: To the large bowl, add the sautéed onion and garlic mixture, soy sauce, lemon zest, basil, salt, and pepper. Using a spatula or your hands, mix until thoroughly combined. Adjust the seasoning if necessary.
7. Roll the meatballs: Measure out 1 ice cream tablespoon of mixture and roll it into a ball.
8. Place and bake them: Place the meatballs on a lined baking sheet with parchment paper. Lightly brush the meatballs with olive oil. Bake the meatballs for 25 minutes, or until the tops have dried out a bit and the bottoms are browned.
9. Serve them warm with pasta, hummus bowl, arugula pasta or rice!

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Lemony Basil Vegan Meatballs

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These Meatballs are the meatballs you need to make this Spring. They have a special lemon-basil flavor and aroma, very tasty and with a meaty texture. They are high in protein and Omega-3.

Ingredients

• 1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp water)
• 1 Tbsp EVOO (Extra Virgin Olive Oil), plus extra
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp fresh basil, chopped
• 2 Tbsp nutritional yeast (optional)
• ½ tsp red pepper flakes
• Salt and ground pepper, to taste
• 1 ½ Tbsp lemon juice
• 1 cup walnuts (80 g)
• ¾ cup oats (83 g)
• 1 ½ cups cooked chickpeas, drained and rinsed (240 g)
• 2 tsp soy sauce
• 1 lemon zest
• 1 tbsp chopped fresh thyme (optional)

Instructions

1. Preheat oven to 200°C.
2. Flax egg: In a small bowl, prepare the flax egg by combining the ground flax and water. Let it sit for at least 5 minutes.
3. Cook vegetables: Set a sauté pan over medium heat and add the olive oil. Add the diced onion and sauté them until slightly soft and translucent (about 5 minutes). Then, add the garlic sauté for another minute. Finally, add the nutritional yeast, chili, salt, and pepper to the pan and stir for about 30 seconds. Pour in the lemon juice and set aside to cool.
4. Process walnuts and oats in a food processor by pulsing. Transfer the mixture to a large bowl.
5. Process the chickpeas in the same food processor and pulse until they are a few chunky chickpea bits still in the mix. Transfer it to the large bowl with the ground walnuts and
   oats.
6. Add remaining ingredients: To the large bowl, add the sautéed onion and garlic mixture, soy sauce, lemon zest, basil, salt, and pepper. Using a spatula or your hands, mix until thoroughly combined. Adjust the seasoning if necessary.
7. Roll the meatballs: Measure out 1 ice cream tablespoon of mixture and roll it into a ball.
8. Place and bake them: Place the meatballs on a lined baking sheet with parchment paper. Lightly brush the meatballs with olive oil. Bake the meatballs for 25 minutes, or until the tops have dried out a bit and the bottoms are browned.
9. Serve them warm with pasta, hummus bowl, arugula pasta or rice!

Notes

If you want to make this recipe Gluten Free, make sure you use a certified GF oats, normally written in the package.