Vegan meatballs with gravy
Contents
Vegetarian Meatballs:
One 15 oz can of black beans drained and rinsed (250 g)
1/4 cup sunflower seeds (35 g)
1/2 cup oats (gluten-free if needed) (45 g)
2 tablespoons of tomato paste (60 g)
2 cloves of garlic
1/2 large onion, chopped
2 tablespoons ground chia seeds or flaxseed
Spice mix: 1/2 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes
Sea salt and pepper to taste
frying oil
SOS:
1 1/2 cups vegetable stock or water (360 ml)
1/3 cup plant-based cream or canned coconut milk (80 ml)
2 tablespoons of tomato paste (60 g)
1/2 teaspoon fresh ginger (minced)
Ground spice mix: 3 teaspoons curry powder, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon nutmeg, 1/ 2 teaspoons smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon coconut sugar (or brown sugar), sea salt, and black pepper
1 tablespoon cornstarch (for thickening)
Fresh parsley to garnish
Instructions
Preheat oven to 390 degrees F (200 degrees C).
Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
Vegetarian Meatballs:
Put all ingredients (except oil) in a food processor (or blender) and pulse a few times. Scrape the edges and pulse again. Repeat for about a minute or until the mixture sticks together.
Form the mixture into a ball with your hands. I used 1 tablespoon per ball (recipe makes about 15 balls).
Heat 2-3 tablespoons of oil in a skillet/pan and fry the balls on medium heat for about 6-8 minutes. Shake the pan from time to time to fry the balls evenly on all sides.
Transfer the balls to a baking sheet and bake in the oven for about 20 minute
