Vegan Meatballs
Ingredients
The meatballs
-
1
cup
cooked and cooled quinoa
-
1
15-ounce can
black beans (rinsed, drained, dried)
-
2
Tbsp
water (or olive or avocado oil)
-
3
cloves
garlic (minced)
-
½
cup
diced shallot
-
¼
tsp
sea salt (plus more to taste)
-
2½
tsp
fresh oregano (or dried)
-
½
tsp
red pepper flake
-
½
tsp
fennel seeds (optional)
-
½
cup
vegan parmesan cheese
-
2
Tbsp
tomato paste
-
3
Tbsp
chopped fresh basil or parsley
-
1-2
Tbsp
vegan Worcestershire sauce (optional)
For serving (optional)
Instructions
- Prepare quinoa if not already done, ensuring it is cooked and cooled.
- Preheat oven to 350°F (176°C). Bake black beans on a parchment-lined baking sheet for 15 minutes.
- Increase oven temperature to 375°F (190°C).
- Sauté garlic and shallot in a skillet until softened.
- Blend black beans, sautéed garlic and shallot, salt, oregano, red pepper flake, and optional fennel in a food processor until a loose meal forms.
- Add cooked quinoa, vegan parmesan, tomato paste, fresh herbs, and Worcestershire sauce to the food processor and pulse to combine until a textured dough forms.
- Form the mixture into small balls and refrigerate for 15 minutes.
- Sauté the meatballs in an oven-safe skillet until slightly crusty, then bake for 20-30 minutes until golden brown.
- Serve with marinara sauce and additional vegan parmesan if desired.
Nutrition Facts (estimated)
Servings
12 meatballs
Calories
67
Total fat
1.9g
Total carbohydrates
10g
Total protein
3.3g
Sodium
184.5mg
Cholesterol
0mg
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