Many people who turn to veganism at first tend to consume all the vegan versions of meat and dairy products. And in general, the choice is even quite big nowadays for vegan burgers, vegan cheese etc. But before your hand reaches for the vegan burger at the shop, you should remind yourself that it’s processed food. And processed food is not good for our health. Being a vegan doesn’t mean just to cut out animal products from your daily menu. It also means to eat in a healthy and environmentally sustainable way. So, instead of consuming processed vegan burgers and meatballs, try to make them on your own. And for that I have a recipe of the best vegan meatballs with rice and chickpeas!
Your first thought probably is: “To make such things on my own is too difficult for me.” But guess what? It’s not! To prepare a vegan burger or vegan meatballs at home is super-duper easy. In case you are interested in vegan burgers, try my vegan burger recipe that requires only 4 ingredients. But maybe you’re searching for something different to satisfy your cravings. For something that can be consumed both baked in the oven and cooked in a frying pan. Or for something that can be used to create a delicious sauce for pasta. Or maybe even for something that can be made in large quantity, frozen and then consumed whenever you want. If so, then this recipe is what you’re searching for! These vegan meatballs with rice and chickpeas can be used in all the aforementioned ways. Besides that – they require only 6 simple ingredients.
How to use the best vegan meatballs with rice and chickpeas
These vegan meatballs with rice and chickpeas are very easy to make. You can also freeze them in order to enjoy them some other time. You can cook them in the oven for a healthier version or in small amount of oil in frying pan. In both ways they’ll be crispy on the outside and tender on the inside. And thanks to the sundried tomatoes, before the vegan meatballs are covered with breadcrumbs, the color even somehow resembles meat. But the best part is that no animal has been harmed to make these vegan meatballs with rice and chickpeas.
The necessary ingredients can be found almost in any food store and they usually are not that expensive. So even with a small budget you can create something that can be used in different ways. For example, use these vegan meatballs with rice and chickpeas as a side dish for potatoes or salad. Or use them in a sauce over pasta. Or you can even create delicious finger food snacks with these vegan meatballs. Isn’t that great?
Nutritional value of the vegan meatballs
All the ingredients contain valuable nutrients for our body. Rice contains manganese and some protein. Chickpeas contain manganese, vitamins B6 and B9 and protein. Green peas contain vitamins K, A and C and protein. Carrots contain vitamin A, potassium and a tiny amount of protein. Sundried tomatoes contain vitamin C, potassium and some protein. And breadcrumbs contain vitamin B1, manganese and protein. So, what is the common nutrient that in bigger or smaller doses all the ingredients contain? Exactly! Protein! The same thing that non-vegans like to argue about the most. It’s not true that you can get protein only with meat. And this recipe is the proof of it! That’s why these vegan meatballs with rice and chickpeas really are the best vegan meatballs out there!
Actually, the word “meatball” is one of the nicknames how we call Specky at home. Of course, we only do it in Italian and then the word is “polpetta”. You might wonder how he got this nickname. Well, our bunny is a bit chubby – probably from all the huge amount of love that he receives from us. And so for that he looks a bit like a fluffy, round meatball. I mean, look at that cute double chin that he has! That’s a double chin of a real “polpetta”.
By returning to the vegan meatballs, I really hope that you’ll try to make them. Not only because they’re delicious, but also to prove yourself that it’s really not necessary to buy processed food. Because these vegan meatballs with rice and chickpeas are everything you could wish for:
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crispy on the outside
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tender on the inside
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healthy
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easy to make
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full of valuable nutrients
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flavorful
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freezer-friendly
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usable in many different ways
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low-fat
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 30 min |
| Cook Time | 25 min *(check notes) |
| Passive Time | 15 min |
| Servings |
vegan meatballs
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- 125 g of whole grain rice (I used whole grain carnaroli rice)
- 1 medium size carrot (~100 g)
- 75 g of cooked or canned small green peas (to help the meatballs hold together better, it’s important to use exactly the small size green peas)
- 240 g of cooked or canned chickpeas
- 70 g of sundried tomatoes
- 50 g of breadcrumbs (the indicated amount is approximate)
Ingredients
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- put rice to boil. While rice is boiling, peal and finely shred the carrot using a grater with small holes. Then put chickpeas and sundried tomatoes in a food processor and blend until you get a homogeneous thick mixture. Transfer the mixture to a bowl, add the shredded carrot and cooked or canned small green peas and carefully mix everything together by avoiding to crush the green peas;
- when the rice is ready, drain it, rinse it with cold water to separate the grains and to cool down the rice a bit. Then add the rice to the previously obtained mixture. Mix everything together and put the bowl in fridge for 15 minutes – it will make the creation of the meatballs easier;
- when the waiting time is over, start to create meatballs – use a teaspoon to always take more or less the same amount of mixture, place it in your palm and with your hands create the form of a ball. When the ball is ready, place it in breadcrumbs and, by gently rolling the ball, cover all of its sides with breadcrumbs. Continue until the mixture is over;
- at this point there are different scenarios available depending on your goal: 1) if you want to freeze the vegan meatballs, put them on a flat surface like a big cutting board by avoiding that they touch and place them in freezer. Once they are solid, you can transfer them to any other container in which they can touch; 2) cook the vegan meatballs in a preheated oven in 250°C/480°F for 10 – 15 minutes on one side, then turn around and bake for another 10 minutes; 3) for about 5 minutes cook the vegan meatballs in a frying pan with a small amount of oil from all the sides until golden brown.
* the indicated cooking time is valid, if you cook the meatballs in the oven. On a frying pan the cooking time is reduced – on a frying pan you need to cook the meatballs until all sides are golden brown and the inside is warmed up (approximately 5 minutes).
