Vegan Meatballs

Why Make This Recipe

Vegan meatballs are a fantastic and healthy alternative to traditional meatballs. They are packed with flavor, satisfying, and can fit into many diets. Making them yourself allows you to control the ingredients, ensuring they are fresh and free from preservatives. Plus, they are perfect for many occasions, from casual family dinners to fancy gatherings.

How to Make Vegan Meatballs

Ingredients:

• 16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
• 1 cup walnuts
• ½ cup coarsely chopped yellow onion
• 2 garlic cloves, grated
• ½ teaspoon sea salt, plus more for sprinkling
• ½ teaspoon freshly ground black pepper, plus more for sprinkling
• ½ teaspoon fennel seeds, toasted
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon ground sage
• 1½ cups cooked black beans, drained and rinsed
• ¼ cup whole rolled oats
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 tablespoon tomato paste
• 1 tablespoon ground flaxseed
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• ¾ cup panko bread crumbs
• Avocado oil, for the pan
• Marinara sauce, for serving

Directions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
3. In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground.
4. Add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger chunks.
5. Transfer the mixture to a large bowl and fold in the panko.
6. Use a 2-tablespoon cookie scoop to portion the mixture, then roll it into balls.
7. Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil.
8. Add the vegan meatballs and cook, rotating them until browned all around, about 5 minutes.
9. Transfer the skillet to the oven and bake for 20 minutes, or until the meatballs are firm and lightly crisp around the edges.
10. Serve with marinara sauce.

How to Serve Vegan Meatballs

Vegan meatballs are versatile and can be served in many ways. They are great on their own with marinara sauce, in a sub sandwich, or over pasta. You can also serve them as an appetizer with toothpicks and dipping sauce. Pair them with a fresh salad for a complete meal!

How to Store Vegan Meatballs

To store vegan meatballs, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They will last for about three months in the freezer.

Tips to Make Vegan Meatballs

• Make sure to not over-process the mixture; leaving some chunks adds texture.
• Feel free to add your favorite herbs or spices for extra flavor.
• Use a cookie scoop for even-sized meatballs, which helps ensure they cook evenly.
• Adjust the baking time if you make larger or smaller meatballs.

Variation

For a different flavor, consider adding cooked quinoa instead of oats. You can also try different types of beans, like chickpeas or lentils, for variety.

FAQs

Can I make these vegan meatballs gluten-free?
Yes! Use gluten-free oats and panko breadcrumbs to make this recipe gluten-free.

Can I bake the meatballs instead of pan-frying them?
Yes, you can bake them directly on a lined baking sheet at 425°F for about 25-30 minutes, flipping halfway through.

How do I reheat leftover vegan meatballs?
You can reheat them in the microwave or place them in a skillet with a bit of marinara sauce over low heat until warmed through.

Vegan Meatballs

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• Author: ikramnihad
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious and healthy vegan meatballs made from mushrooms and black beans, perfect for various occasions.

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Ingredients

Scale 1x2x3x

• 16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
• 1 cup walnuts
• ½ cup coarsely chopped yellow onion
• 2 garlic cloves, grated
• ½ teaspoon sea salt, plus more for sprinkling
• ½ teaspoon freshly ground black pepper, plus more for sprinkling
• ½ teaspoon fennel seeds, toasted
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon ground sage
• 1½ cups cooked black beans, drained and rinsed
• ¼ cup whole rolled oats
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 tablespoon tomato paste
• 1 tablespoon ground flaxseed
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• ¾ cup panko bread crumbs
• Avocado oil, for the pan
• Marinara sauce, for serving

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Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes.
3. In a food processor, pulse the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage until coarsely ground.
4. Add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined.
5. Transfer the mixture to a large bowl and fold in the panko.
6. Use a 2-tablespoon cookie scoop to portion the mixture, then roll it into balls.
7. Heat a large cast-iron skillet over medium-high heat and coat it with avocado oil. Add the vegan meatballs and cook, rotating until browned, about 5 minutes.
8. Transfer the skillet to the oven and bake for 20 minutes, until the meatballs are firm and lightly crisp around the edges.
9. Serve with marinara sauce.

Notes

Make sure to not over-process the mixture; leaving some chunks adds texture. Use a cookie scoop for even-sized meatballs.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan, meatballs, healthy, gluten-free, plant-based