Vegan Black Bean Meatballs Recipe
Next level vegan midweek meals with this delicious, easy Vegan Black Bean Meatballs Recipe! Crafted with black beans, oats & delicious spices. Super tasty as a vegan 'Spaghetti and Meatballs' alternative.
Ingredients
- 1 tablespoon organic tomato ketchup
- 1 can of black beans drained (400g, 240g drained weight)
- 2 tablespoon olive oil
- 1 tablespoon tomato puree
- 2 garlic cloves
- 5 tablespoon rolled oats
- 1 small white onion roughly chopped
- a handful fresh coriander
- 2 tablespoon flaxseeds
- 1 tablespoon smoked paprika powder
- a little oil to fry
To serve:
- roughly 210g spaghetti cooked
- a jar of your favourite vegan tomato pasta sauce
- caramelised red onion optional
- salt & pepper to taste
Instructions
- Place all ingredients for the black bean balls into a food processor and process until roughly combined, but don’t overmix.
- Using your hands, form little round balls from the mixture and lay them onto a plate. Place them in the fridge for 20 minutes and preheat your oil in a non-stick frying pan in the meantime.
- Fry your bean balls until golden on all sides.
- Prepare your spaghetti according to packaging instructions and serve them with your favourite pasta sauce & the black bean balls.
Notes
You can freeze the bean balls for later use right after shaping them. Best place them on a plate in the freezer to individually freeze, then transfer to a freezer bag once frozen.
These vegan bean balls are delicious alongside spaghetti and other pasta, but also great served alongside potatoes with a delicious mushroom gravy (yum!).