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Vegan Red Pepper Romesco "Meat"balls

Vegan Red Pepper Romesco "Meat"balls

Cooking Time: 1 hour

Serves 4-6

What You Need:

  • 1 ½ cups cooked brown rice, room temp
  • ½ cup almond meal
  • 4 cloves garlic
  • 3 cups cooked chickpeas
  • ¼ cup nutritional yeast
  • 2 tsp salt
  • Olive oil
  • 1 14-oz can of finely chopped tomatoes
  • 1 pouch of Haven’s Kitchen Red Pepper Romesco
  • ¼ cup chopped fresh parsley

How to Make Them:

  1. Preheat oven to 375. In a food processor, add rice, almond meal, garlic, chickpeas, nutritional yeast, and salt. Blend until you can form balls
  2. Pour a little oil in your hands and form golf ball- sized balls (about 12-14). Place on a lined baking sheet and bake for 25-30 minutes, rotating halfway through
  3. Meanwhile, simmer the tomatoes with a ½ pouch of Romesco sauce for 5-8 minutes, until the sauce is thickened, and, once the balls are cooked through, add them to the pan and coat with sauce

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