Vegan Meatball Parm Recipe from Chloe Coscarelli | Life by Daily Burn

Ingredients

• 3/4 cup raw cashews
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• Juice of 1/2 lemon
• About 2 medium (3 ounces) roasted beets
• 1 cup cooked brown rice
• 8 ounces seitan (strips or cubed), drained well
• 1/4 cup bread crumbs
• 1 garlic clove, minced
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil, plus more as needed to assemble
• 2 cups store-bought marinara sauce, heated
• Vegan Parmesan