(Serves 3)
Ingredients
Vegan meatballs:
– One 15 oz can 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 tbsp tomato paste (60 g)
– 2 cloves of garlic
– 1/2 large onion, chopped
– 2 tbsp ground chia seeds or flax seeds
Spice mix:
– 1/2 tbsp onion powder
– 1 tsp garlic powder
– 1 tsp ground oregano
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes
– Sea salt and pepper to taste
– Oil for frying
Gravy:
– 1 1/2 cups vegetable broth or water (360 ml)
– 1/3 cup plant-based cream or canned coconut milk (80 ml)
– 2 tbsp tomato paste (60 g)
– 1/2 tsp fresh ginger (minced)
Ground spice mix:
– 3 tsp curry powder
– 1 1/2 tsp onion powder
– 1 tsp garlic powder
– 1 tsp oregano
– 1 tsp cumin
– 1 tsp turmeric
– 1/2 tsp nutmeg
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes
– 1 tsp coconut sugar (or brown sugar)
– sea salt and pepper to taste
– 1 tbsp cornstarch (to thicken)
– Fresh parsley to garnish
Instructions
1. Preheat oven to 390 degrees F (200 degrees C).
2. Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
Vegan meatballs:
1. Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.
2. Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
3. Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.
4. Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
