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Vegan Red Pepper Romesco "Meat" Balls

Packed with protein and flavor, these easy vegan meatballs come together in just a few minutes and roast in the oven, no pan frying needed. A simple sauce of tomatoes and Romesco adds richness and zing. These are perfect for meal prep or a vegan red sauce night.

Chef Tip: The food processor brings everything together in this recipe, finely chopping the ingredients without pureeing them. You might be tempted to add liquid to get things going, but the starch in the chickpeas and rice will be enough, just keep scraping down the sides of the food processor and pulsing until you can easily mold the mixture.


  • 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

  • Haven's Kitchen Red Pepper Romesco

  • ¼ cup chopped fresh parsley



Preheat oven to 375. In a food processor, add rice, almond meal, garlic, chickpeas, nutritional yeast, and salt. Blend until you can form balls


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


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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