Recipe
Calories
Total Fat
Cholesterol
Sodium
Potassium
Protein
Simple and Tasty Vegan Meatball Recipe
67
2g
0mg
185mg
172mg
3g
Delicious Vegan Meatball Recipe
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Takeaway:
Who knew that meatless meatballs could taste so delicious? We did! Vegan meatballs are quickly becoming an excellent way for non-meat eaters to enjoy some of their favorite dishes, like spaghetti and meatballs. There are so many recipe variations out there that it can be difficult to find one that not only tastes good but is also good for you.
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Simple and Tasty Vegan Meatball Recipe
Finding a healthy meatball recipe is important to many of us, and this delicious vegan meatball recipe delivers. Once you give it a try, your friends and family will be requesting these vegan meatballs for years to come. The non-vegans in your life won’t be able to tell the difference. That is how delicious these are.
Prep Time:
15 Minutes
Cooking Time:
45 minutes
Ingredients:
- 1 cup quinoa
- 15-ounce can of black beans
- 2 tbsp water
- 3 cloves minced garlic
- 1/2 cup diced shallots
- 1/4 tsp red pepper flakes
- 2 1/2 tsp fresh oregano (or 1 1/4 tsp dried oregano)
- 1/4 tsp sea salt
- 2 tbsp tomato paste
- 1/2 cup vegan parmesan cheese
- 1 1/2 tbsp chopped fresh basil
- 1 1/2 tbsp chopped fresh parsley
- 2 tbsp vegan Worcestershire sauce
- 1/2 tsp fennel seeds (optional)
Instructions:
Step 1: Preheat the oven to 350°F (180°C).
Step 2: Arrange black beans (rinsed and dried) onto a parchment-lined baking sheet, and bake for 15 minutes. Beans should feel dry to the touch. Once they are finished, remove the beans and turn the heat up to 375°F (190°C) for the remaining ingredients.
Step 3: Pace a large skillet over medium heat. Once the skillet is heated, add water, (or oil substitute) garlic, and shallots. Sauté until slightly softened, which should be in about 2-3 minutes. Stir frequently before removing from heat. You will need to keep the skillet close by for later use.
Step 4: In a food processor, combine black beans, garlic, shallots, sea salt, oregano, red pepper flake, and fennel (optional). Pulse these ingredients loosely, without overmixing.
Step 5: You will now need your cooked and cooled quinoa. Add the vegan parmesan cheese, tomato paste, fresh basil, fresh parsley, and Worcestershire sauce. Pulse everything until a textured dough forms, rather than a purée.
Step 6: Adjust the flavor as needed. Add more salt or red pepper flakes if you feel it needs it. Also, add more vegan parmesan cheese if it is too wet still, and pulse to combine. (If you like it spicier like us, you’ll want more red pepper flakes.)
Step 7: Scoop out approximately 1 1/2 heaping tablespoons of the mixture to gently form the dough into meatballs.
Step 8: Place balls onto a plate and refrigerate for about 15 minutes.
Step 9: Take your oven-safe skillet and place it over medium heat again. Once it heats up, add the meatballs to the skillet and sauté them for just a few minutes. Turn them on each side to create a slight crust.
Step 10: Transfer the meatballs in the skillet straight into the oven. Bake them for 20-30 minutes or until they are dry to the touch and golden brown on the edges.
Step 11: Remove the skillet from the oven and place it back on the burner over medium heat. Add some marinara to the pan and heat for about 5 minutes.
Step 12: Serve over pasta of your choice. If desired, add vegan parmesan cheese on top.
Step 2: Arrange black beans (rinsed and dried) onto a parchment-lined baking sheet, and bake for 15 minutes. Beans should feel dry to the touch. Once they are finished, remove the beans and turn the heat up to 375°F (190°C) for the remaining ingredients.
Step 3: Pace a large skillet over medium heat. Once the skillet is heated, add water, (or oil substitute) garlic, and shallots. Sauté until slightly softened, which should be in about 2-3 minutes. Stir frequently before removing from heat. You will need to keep the skillet close by for later use.
Step 4: In a food processor, combine black beans, garlic, shallots, sea salt, oregano, red pepper flake, and fennel (optional). Pulse these ingredients loosely, without overmixing.
Step 5: You will now need your cooked and cooled quinoa. Add the vegan parmesan cheese, tomato paste, fresh basil, fresh parsley, and Worcestershire sauce. Pulse everything until a textured dough forms, rather than a purée.
Step 6: Adjust the flavor as needed. Add more salt or red pepper flakes if you feel it needs it. Also, add more vegan parmesan cheese if it is too wet still, and pulse to combine. (If you like it spicier like us, you’ll want more red pepper flakes.)
Step 7: Scoop out approximately 1 1/2 heaping tablespoons of the mixture to gently form the dough into meatballs.
Step 8: Place balls onto a plate and refrigerate for about 15 minutes.
Step 9: Take your oven-safe skillet and place it over medium heat again. Once it heats up, add the meatballs to the skillet and sauté them for just a few minutes. Turn them on each side to create a slight crust.
Step 10: Transfer the meatballs in the skillet straight into the oven. Bake them for 20-30 minutes or until they are dry to the touch and golden brown on the edges.
Step 11: Remove the skillet from the oven and place it back on the burner over medium heat. Add some marinara to the pan and heat for about 5 minutes.
Step 12: Serve over pasta of your choice. If desired, add vegan parmesan cheese on top.
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Recipe
Calories
Total Fat
Cholesterol
Sodium
Potassium
Protein
Simple and Tasty Vegan Meatball Recipe
67
2g
0mg
185mg
172mg
3g
Recipe
Simple and Tasty Vegan Meatball Recipe
Calories
67
Total Fat
2g
Cholesterol
0mg
Sodium
185mg
Potassium
172mg
Protein
3g
