Vegan Meatballs + Creamy Avocado Sauce
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Cook time: 
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Serves: 2 large servings or 4 small servings
 
Ingredients
  • See notes for ingredient substitutes and replacements.
  • Meatballs (10)
  • 1 cup mushrooms, chopped
  • ½ cup gf rolled oats
  • 3 medjool dates
  • 2 sundried tomatoes
  • 2 tablespoons sunflower seeds
  • 2 tablespoon nutritional yeast
  • 1 tablespoon coconut aminos
  • 1 tablespoon coconut vinegar
  • 1 garlic clove
  • 1 teaspoon cumin
  • 1 teaspoon rosemary garlic powder
  • Creamy Avocado Sauce
  • ½ avocado
  • ½ cup kale/spinach (optional)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut vinegar
  • ¼ - ½ lemon
  • 2 tablespoons water
  • 1 tsp minced garlic
  • Pasta
  • 4 Yellow Squash or Zucchini
  • 1 cup cherry tomatoes
  • 1 tablespoon nutritional yeast
  • 1 tablespoon hemp seeds
Instructions
  1. Add all of the ingredients for the meatballs in a food processor or blender, blend until everything sticks together very well.
  2. Roll mixture into about 10 balls, a little bigger than a tablespoon in size.
  3. Place in the dehydrator (115F) for two hours, flipping halfway through.
  4. Add all of the ingredients for the creamy avocado sauce in a food processor or blender, blend until you get a smooth uniform consistency.
  5. Use a spiralizer or julienne your squash or zucchini.
  6. Place squash/zucchini noodles into bowls, top with creamy avocado sauce and meatballs.
Notes
Substitute coconut aminos for low-sodium tamari or soy sauce.
Substitute coconut vinegar for apple cider vinegar or rice vinegar.
Substitute maple syrup for any other liquid sweetener.
If you do not have a dehydrator, bake on low heat in the oven until outside is dry + center is still soft.
Recipe by Raw Manda at https://rawmanda.com/vegan-meatballs-creamy-avocado-sauce/