Enjoy a healthy and vibrant dish featuring vegan “neatballs,” created with the neat Italian Mix and alongside an assortment of garlic-flavored vegetables. These neatballs are easy to make in batches, requiring only the gluten-free neat egg to bind them and bring out the zesty Italian flavors inside. A delicious dish for eating on its own, or serving on top of rice, quinoa, or pasta for a plant-based meal the entire family will enjoy.
Serving Size: 12-15 Mini neatballs
- 2 neat eggs (2 tbsp of neat egg powder mixed with 4 tbsp of water)
- 1 package neat Italian Mix, prepared as crumbles
- 6 cups vegetables, diced in small pieces (squash, carrots, onion, eggplant, celery, bell pepper, sweet potato)
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/2 cup vegan cheese
- 1 cup vegetable stock
Preheat oven to 450F.
In a large bowl, toss vegetables in olive oil, garlic, and add salt and pepper to taste.
Arrange the veggies in a single layer on the sheet or pan and roast at 450F for 20 minutes.
Meanwhile, mix the packet of neat Italian, with 2 neat eggs, and 1/2 cup cheese
Add water, 1 tbsp at a time, until the mixture is thoroughly moistened, yet still formable.
Make 12-15 mini neatballs, approximately the diameter of a quarter or smaller.
After the veggies have cooked 20 minutes, remove the tray from the oven. Place the mini neatballs on top of the veggies.
Pour 1 cup of vegetable stock over the neatballs and the veggies.
Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges. Serve when cooled.
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