Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Advertisement
Pulse cauliflower, mushrooms, onion and 1 garlic clove in a food processor until finely chopped, about 15 pulses. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower mixture, 3/4 teaspoon Italian seasoning and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute more. Transfer to a large bowl and let cool, stirring a few times, for 5 minutes.
Add chickpeas to the food processor; puree until smooth. Add the chickpea mixture to the large bowl along with quinoa and tamari (or soy sauce); stir to combine. Form the mixture into 24 balls (about 2 1/2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until heated through and firm, 20 to 25 minutes. Let cool on the baking sheet for 3 minutes.
Meanwhile, finely chop the remaining garlic clove. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the garlic, tomatoes, crushed red pepper and the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt. Bring to a simmer. Cook until the flavors have melded, about 5 minutes. Serve the meatballs with the sauce, sprinkled with basil.
To make ahead: The sauce can be made 3 days ahead and the meatballs can be made 1 day ahead. Refrigerate separately.
Learn more about how to make these vegan meatballs.
3 1/2 vegetable, 3 fat, 2 starch, 1/2 lean protein