( 8-10 pieces)
- ½ heaping cup sun-dried tomatoes
- ½ cup sunflower seeds
- ½ cup chickpeas
- 5 tbsp flax meal (or flax seeds)
- 1 small onion
- 1 tbsp Tamarin soya
- black pepper
- a pinch sea salt
- 5 tbsp olive oil or coconut oil
Sweet potato pasta:
- 1 big sweet potato
- 2 cup marinara tomato sauce
- vegan parmesan cheese (recipe in Kiitos hyvää Pikaruokaa cookbook!) or original organic parmesan cheese
- fresh basil
Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend. Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour. Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown color. Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.
Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler. Add 1 tbsp oil onto a pan and cook the nools for one minute. Add the marinara sauce and cook for about 10 minutes.
Take the meatballs out of the oven. Dose some noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!
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