Ingredients

The following ingredients have 5 Servings
  • 1 tbsp 7 g ground flax
  • 3 tbsp 45 ml warm water
  • 1 tsp olive oil
  • 4 cloves garlic, (minced)
  • 2 ½ cups 402 g cooked quinoa
  • ½ cup 17 g loosely packed fresh basil, chopped
  • ¼ cup 8 g loosely packed fresh oregano, chopped
  • ½ cup 48 g panko bread crumbs
  • 1 cup 200 g cooked chickpeas
  • ½ tsp salt
  • ¼ tsp red pepper flakes
  • 1 tsp olive oil
  • 1 large onion, (thinly sliced)
  • 1 medium red bell pepper, (cored and thinly sliced)
  • 4 to 6 Burger Buns, (book, page 101, or store-bought)
  • 1 to 2 cups 250 to 500 ml Garlic Herb Pizza + Pasta Sauce (book, page 173), (or store-bought, warmed)
  • ½ cup 80 g Vegan Parmesan, ((book, page 65), or store-bought)

Instruction

  • Preheat the oven to 325ºF (163ºC). Line a baking sheet with parchment paper.
  • To make the quinoa meatballs, in a small bowl, whisk together the ground flax and warm water. Set aside to gelatinize, about 5 minutes.
  • Meanwhile, heat the olive oil in a small frying pan over medium heat. Sauté the garlic until fragrant, 2 to 3 minutes. Keep the pan on the stove to fry the meatballs in.
  • Combine the flax mixture, sautéed garlic, cooked quinoa, fresh basil, fresh oregano, bread crumbs, chickpeas, salt and red pepper flakes in a food processor and pulse until a thick paste forms. Move the mixture to a bowl and heat the frying pan over medium heat again. Scoop 1 1/2-inch (3.8-cm) balls into the frying pan and sauté until golden and crisp, 4 to 5 minutes. Move the cooked balls to the lined baking sheet. Repeat this process until all of the meatballs are cooked.
  • Place the baking sheet into the oven and bake for 15 minutes, to heat the balls all the way through.
  • While the meatballs bake, prepare the grilled onions and peppers by heating the olive oil in a large frying or cast-iron pan over medium heat. Sauté the onions and peppers together until softened, about 5 minutes. Remove from the heat.
  • When everything is ready, slice open the buns and stuff 3 or 4 meatballs inside. Top with grilled onions and peppers, warm tomato sauce and a generous sprinkle of the vegan Parmesan. Serve and enjoy!
  • Leftover meatballs will keep for up to 1 week in the fridge. They can also be frozen and will thaw very well.