Vegan Chickpea Meatballs in Roasted Red Pepper Sauce

Anna

Sharing stories, traditions, and flavors

Let me share a little secret from my kitchen: these Vegan Chickpea Meatballs in Roasted Red Pepper Sauce are pure magic for a cozy, plant-based meal that’s bursting with flavor. They’re my go-to when I’m craving something hearty yet wholesome, inspired by my love for bold, Italian-inspired dishes. One chilly evening, I experimented with chickpeas and roasted peppers, and this dish became an instant hit. With savory meatballs and a creamy, smoky sauce, it’s ready in about 1 hour and perfect for a comforting dinner or impressing guests! Adapted with tweaks from The Curious Chickpea’s recipe for a simpler, gluten-free option.

Ingredients

Chickpea Meatballs:
- Canned Chickpeas: 1 can (15 oz/425g), drained and rinsed, for hearty base.
- Cooked Quinoa: 1 cup (185g), for texture (or brown rice).
- Walnuts: ½ cup (60g), for richness (or sunflower seeds for nut-free).
- Nutritional Yeast: ¼ cup (15g), for cheesy flavor.
- Olive Oil: 2 tablespoons, for binding.
- Garlic: 2 cloves, minced, for aroma.
- Dried Basil: 1 teaspoon, for Italian flavor.
- Dried Oregano: 1 teaspoon, for Italian flavor.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, for seasoning.
- Gluten-Free Breadcrumbs: ¼ cup (30g), for binding (or ground oats).
Roasted Red Pepper Sauce:
- Red Bell Peppers: 2 large (300g), roasted, for smoky sweetness.
- Coconut Milk: 1 can (15 oz/400ml), for creamy texture.
- Garlic: 2 cloves, for depth.
- Olive Oil: 1 tablespoon, for richness.
- Tomato Paste: 1 tablespoon, for umami.
- Dried Basil: ½ teaspoon, for flavor.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, for seasoning.
- Red Pepper Flakes: ¼ teaspoon, optional, for mild heat.
Optional Garnish: Fresh parsley or basil, chopped, for freshness.
Optional Side: Gluten-free pasta, toasted bread, or a green salad.

Instructions

Prepare Your Ingredients: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Rinse and drain chickpeas. Cook quinoa (or use leftover). Roast red peppers by halving, removing seeds, and baking face-down on a foil-lined tray at 425°F (220°C) for 20 minutes, then broil for 2 minutes. Steam in a sealed plastic bag for 10 minutes, peel, and set aside.
Make the Meatballs: In a food processor, pulse walnuts and garlic until finely ground. Add chickpeas (reserve ¼ cup), quinoa, nutritional yeast, olive oil, basil, oregano, salt, and pepper. Pulse until a thick, moldable mixture forms. Add reserved chickpeas and pulse briefly for texture. If too wet, add breadcrumbs 1 tablespoon at a time. Form into 12-16 balls (2 tablespoons each) and place on the baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and firm.
Prepare the Sauce: In a blender, combine roasted red peppers, coconut milk, garlic, olive oil, tomato paste, basil, salt, pepper, and red pepper flakes (if using). Blend until smooth. Transfer to a large skillet and simmer over medium heat for 5 minutes, stirring occasionally, until warmed and slightly thickened.
Combine Meatballs and Sauce: Add baked meatballs to the skillet with sauce. Gently toss to coat and cook for 5-7 minutes until heated through, turning occasionally to avoid breaking.
Serve: Spoon meatballs and sauce into bowls or over gluten-free pasta. Garnish with fresh parsley or basil. Serve with toasted bread or a green salad for a complete meal.

Nutrition Facts

These Vegan Chickpea Meatballs in Roasted Red Pepper Sauce are a nutritious, plant-based meal with protein and fiber from chickpeas and quinoa, and healthy fats from coconut milk. Perfect for a balanced vegan dinner.

Servings: 4 (3-4 meatballs per serving)
Calories per serving: 350-400 kcal
Protein: 12-15g
Fat: 20-25g
Saturated Fat: 10-12g
Carbohydrates: 30-35g
Fiber: 8-10g
Sugar: 5-7g
Sodium: 600-800mg

Preparation Time

This recipe is straightforward and ideal for a cozy dinner, with prep and cooking streamlined for efficiency.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

How to Serve

Weeknight Dinner: Serve over gluten-free pasta for a quick, satisfying meal.
Dinner Party: Present with a side salad and vegan Parmesan for elegance.
Meal Prep: Store meatballs and sauce separately; reheat gently to maintain texture.
Family Meal: Pair with toasted bread for a kid-friendly option.
Cozy Night In: Enjoy in bowls with a glass of red wine for comfort.

Additional Tips

Meatball Texture: Don’t over-process chickpeas; keep some texture for a hearty bite. If too dry, add 1 tablespoon aquafaba (chickpea liquid).
Roasting Peppers: Use jarred roasted red peppers to save time; drain well before blending.
Make-Ahead: Prepare meatballs and sauce up to 2 days ahead. Store separately in the fridge and combine when ready to serve.
Storage: Refrigerate leftovers for 3-4 days or freeze meatballs (without sauce) for 2 months. Reheat in sauce or oven at 375°F (190°C) for 15 minutes.
Gluten-Free: Ensure breadcrumbs or oats are certified gluten-free for dietary needs.

Budgeting the Recipe

This Vegan Chickpea Meatballs in Roasted Red Pepper Sauce is budget-friendly, with chickpeas and quinoa as affordable staples. Coconut milk and walnuts are the main costs, but store-brand options keep it economical. Serves four, costing roughly $2-$3 per serving, making it a wallet-friendly vegan feast.

Frequently Asked Questions

Q: Can I use dried chickpeas?

A: Yes, soak ¾ cup dried chickpeas overnight, then cook until tender (1-2 hours). Use 1½ cups cooked chickpeas.

Q: Can I make it nut-free?

A: Swap walnuts for sunflower seeds or pepitas; ensure seeds are finely ground for binding.

Q: Why are my meatballs crumbly?

A: Ensure mixture is moist enough; add more olive oil or aquafaba if dry. Don’t skip breadcrumbs or quinoa for binding.

Q: Can I pan-fry the meatballs?

A: Yes, but they’re fragile; bake first, then brown in a skillet with 1 tablespoon oil for 5 minutes.

Q: Can I use a different sauce?

A: Absolutely, try marinara or vegan Alfredo; the meatballs are versatile and pair well with various sauces.