Vegan Meatballs
Ingredients
The meatballs
-
16
ounces
mixed cremini and shiitake mushrooms
-
1
cup
walnuts
-
½
cup
coarsely chopped yellow onion
-
2
cloves
garlic
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
½
teaspoon
fennel seeds
-
½
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
¼
teaspoon
ground sage
-
1½
cups
cooked black beans
-
¼
cup
whole rolled oats
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
tomato paste
-
1
tablespoon
ground flaxseed
-
1
tablespoon
tamari
-
1
tablespoon
balsamic vinegar
-
¾
cup
panko bread crumbs
-
to taste
avocado oil
For serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the mushrooms by tossing them with olive oil, salt, and pepper, then roast for 20 minutes.
- In a food processor, pulse together walnuts, onion, garlic, and spices until coarsely ground.
- Add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar to the food processor and pulse until combined with some texture.
- Transfer the mixture to a bowl, fold in the panko, and form into balls using a cookie scoop.
- Heat a skillet with avocado oil, add the meatballs, and brown them on all sides for about 5 minutes.
- Transfer the skillet to the oven and bake for 20 minutes until firm and crisp.
- Serve with marinara sauce.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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