These vegan meatballs are one of my all-time favorite vegetarian recipes! They're the perfect comfort food and make such a great vegan dinner! Find more pasta recipes and vegan recipes at veganheaven.org ! #vegan#meatballs #pasta
ingredients
for the vegan meatballs:- 1 cup oats (100 g) 1 and 3/4 cups cooked or canned black beans (500 g) 1/2 cup nutritional yeast (8 tbsp) 2 cloves of garlic, minced 1 tbsp fresh parsley, finely chopped 1/2-1 tsp salt 1/8 tsp ground black pepper 1 flax egg
for the sauce:
- 1 batch of marinara sauce (about 2 cups or 500 ml) 1 and 1/2 cups of vegetable stock or water (375 ml)
instructions
- Add the oats to a blender and pulse until they are ground into a powder-like consistency. Set aside.
- Add all the meatball ingredients in a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, a fork or use an immersion blender.
- Make balls with your hands (I made 30). Add to a plate and refrigerate for 15 minutes.
- Heat a little bit of oil (I used extra virgin olive oil) in a skillet or frying pan and sautée the meatballs over medium-high heat until golden brown. If you don’t eat oil, bake them at 350ºF or 180ºC until golden brown. Set aside.
- Add the marinara sauce and the vegetable stock to the skillet or frying pan, stir and bring to a boil.
- Cook the meatballs in the sauce over medium-high heat for about 20 minutes, stirring occasionally.
- Serve immediately (I added some chopped fresh parsley on top) or keep leftovers in an airtight container in the fridge for 5-7 days.
notes
- The nutritional info has been calculated by using 1 tbsp of extra virgin olive oil to cook the meatballs.
nutrition
- serving size: 5 meatballscalories: 296sugar: 9.2 gsodium: 982 mgfat: 6.8 gsaturated fat: 1.1 gcarbohydrates: 46.6 gfiber: 14.9 gprotein: 14.2 g.