Let’s get our Neatballs together. This process will take a couple of hours in order to work out properly. In a large food processor combine the Neatball ingredients: mushrooms, lintels, bell pepper, jalapeno, garlic cloves, onion, bread crumbs, pepper, salt, cumin, Italian herbs/seasoning, chili powder, red pepper flakes, and corn starch.

Blend thoroughly and pour into a strainer (over the sink) and allow excess water to drip out for 10 minutes. Wrap in a paper towel or something that can absorb water and place in the refrigerator for an hour.

Remove Neatball concoction from the fridge. It should be darker in color and bound together. Roll Neatballs into golf ball size treats. Place in a container and place back fridge for an hour.

While Neatballs are doing their thing, use this time to string the zucchini if not already done and prepare the flax egg by mixing 1 tbsp of flaxseed and 3 tbsp of water. Stir well and allow to sit for 10 minutes.

Time to cook it up. Preheat oven at 450 degrees for later. In a large skillet pour an inch of oil and turn on medium-high heat. Individually, take a Neatball and dip in flax egg then coat with breadcrumbs and place in skillet. Allow Neatballs to cook for 7-9 minutes total. Make sure to flip/roll around to ensure the entire ball is cooked well. Remove once golden brown.

Strings next…in a medium-size skillet, turn temp to medium-high and pour in a tbsp of oil. Add strings, stirring constantly, and cook for 5-7 minutes.

In a medium pot, heat up marinara, diced chili’s, and roasted tomatoes on medium-high for 3-5 minutes then remove from heat.

In an oven-safe dish, layer this baby. Layer bottom with tomato sauce then add zucchini strings then add the Neatballs, more sauce, and last cover with vegan mozzarella. Place in oven and allow to cook for 10 minutes. Remove and Enjoy!!!