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This is feeding: 3 people
Ingredients
Vegan Meatballs
- 15 oz can Black Beans drained and rinsed
- 1/4 cup Sunflower Seeds
- 1/2 cup Oats use gluten-free if needed
- 2 tbsp Tomato Paste
- 2 cloves Garlic
- 1/2 large Onion chopped
- 2 tbsp Ground Chia Seeds or ground 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 & Pepper to taste
- Oil for frying
Gravy
- 1 1/2 cups Vegetable Broth or water
- 1/3 cup Plant-based Cream or coconut milk
- 2 tbsp Tomato paste
- 1/2 tsp Fresh Ginger minced
- 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 & Pepper to taste
- 1 tbsp Cornstarch
- Fresh Parsley to garnish
Instructions
Vegan Meatballs
- Preheat oven to 390 degrees F (200 degrees C).
- If serving with mashed potatoes, rice or pasta. Prepare these before making the meatballs.
- 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.
- Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
- 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.
- Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
Gravy
- To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth while stirring.
- Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and let simmer over medium heat for about 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be).
- In a small bowl mix cornstarch with a little bit of water and add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes.
- Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta or rice! Store leftovers of the gravy in a container in the fridge (can be kept in the fridge for about 3-4 days).
Visit https://www.elavegan.com to know more about Ela and her amazing recipes.