Zucchinis spaghetti w. Vegan Meatballs & Tomato sauce


Since I'm working full time and eating at my work place for lunch and dinner, my intake in veggies isn't at its best those days.  Therefore, during my days off I always try to get back on healthy meals. This recipe is loaded of vegetables, completely vegan and gluten free and represents a complete meal full of healthy ingredients good for you body. Those meatless meatballs are made with chickpeas, eggplant, onion, garlic, parsley, herbs and almond flour to hold them together, in two words: very easy. For the tomato sauce, I make a very easy and quick one, using herbs to bring a tasteful flavor and cherry tomatoes for a bit of freshness. As for the zucchinis, just use a julienne peeler or a mandolin and you will obtain spaghetti. I drizzle half a lemon juice on it and cook them for 5 minutes to bring a bit of crunchiness. 

Recipe for 12 Vegan meatballs - 3 plates 

  • 1 eggplant, peeled and cut into small squares
  • 1 onion, chopped 
  • 1 garlic, chopped 
  • 250 grams chickpeas, soaked, drained and rinsed
  • 1 bunch of parsley, chopped
  • 2 tablespoons oregano
  • 100 grams almond flour (or any gluten free flour)
  • Salt & Pepper
  1. Preheat the oven at 200°C and line a baking sheet on a tray.
  2. Place a large skillet on medium heat and drizzle with olive oil. 
  3. Once warm enough, add the chopped onion and garlic and cook until golden. Then add the chopped eggplant, a bit of water, cover and let cook for 10 minutes, stirring occasionally.
  4. Add salt and pepper, a bit of oregano, stir once again and transfer to a food processor. 
  5. Add every other ingredients excluding the almond flour. 
  6. Mix until everything is well combined but not like a puree. Should take 10 to 15 seconds.
  7. Transfer to a bowl, add the almond flour and stir well to combine. 
  8. Taste and add salt & pepper if needed.
  9. Then, roll with your hands 12 small balls. Dispose on the baking sheet and cook for 35 to 45 minutes according to your oven. The balls should be firm and golden brown when ready. 

Recipe for the tomato sauce 

  • Olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  •  400 grams diced and peeled tomatoes can 
  • 10 cherry tomatoes, chopped
  • 1 bunch fresh basil leaves
  • 2 tablespoons oregano
  • Thyme & rosemary leaves 
  • Salt & Pepper 
  1. Meanwhile, place a pan on medium heat and add 4 tablespoons of olive oil. 
  2. When warm enough, add the onion and garlic and cook until golden.
  3. Then, add herbs, basil, tomatoes, salt and pepper and stir well.
  4. Bring nicely to a boil (10 minutes)
  5. Turn the heat at the minimum and simmer for 10 other minutes to concentrate the flavors and reaching the right consistency.

Recipe once everything is almost ready

  • 4 zucchinis, peeled and julienned 
  • 1/2 fresh squeezed lemon juice 
  1. Add half a lemon juice on the julienned zucchinis, sit for 5 minutes.
  2. Meanwhile, place a large skillet on medium heat and drizzle with olive oil.
  3. Once warm enough, add the zucchinis and stir for 5 minutes, adding oregano, salt and pepper according to your taste. 
  4. Place the zucchinis on a plate, add the vegan meatballs, then the tomato sauce and top with basil leave. Bon appétit!