Vegan Meatballs

By Youcipe

1 week, 5 days ago

Description

Recipe: Crispy on the outside, tender on the inside, and bursting with savory flavor, these Vegan Meatballs are a plant-based delight! Made with mushrooms, black beans, walnuts, and warm spices, they’re perfect for pasta, subs, or as a hearty appetizer. Even meat lovers will crave seconds! 😋🍄

Ingredients

✅ 16 oz mixed cremini and shiitake mushrooms, stemmed and sliced 🍄

✅ 1 cup walnuts 🌰

✅ ½ cup coarsely chopped yellow onion 🧅

✅ 2 garlic cloves, grated 🧄

✅ ½ tsp sea salt, plus more for sprinkling 🧂

✅ ½ tsp freshly ground black pepper, plus more for sprinkling 🧂

✅ ½ tsp fennel seeds, toasted 🌿

✅ ½ tsp ground cumin 🌿

✅ ½ tsp smoked paprika 🌶️

✅ ¼ tsp ground sage 🌿

✅ 1½ cups cooked black beans, drained and rinsed 🫘

✅ ¼ cup whole rolled oats 🥣

✅ 1 tbsp extra-virgin olive oil, plus more for drizzling 🫒

✅ 1 tbsp tomato paste 🍅

✅ 1 tbsp ground flaxseed 🌾

✅ 1 tbsp tamari 🥢

✅ 1 tbsp balsamic vinegar 🍎

✅ ¾ cup panko bread crumbs 🥖

✅ Avocado oil, for the pan 🛢️

✅ Marinara sauce, for serving (store-bought, e.g., Rao’s, or homemade) 🍅

✅ Substitution: Swap black beans for lentils; use gluten-free panko for a gluten-free option.

Equipment

✅ Baking sheet

✅ Parchment paper

✅ Food processor

✅ Large mixing bowl

✅ 2-tbsp cookie scoop

✅ Large cast-iron skillet

✅ Spatula or tongs

Quick Steps

1️⃣ Roast Mushrooms:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss 16 oz sliced mushrooms with olive oil, salt, and pepper. Spread evenly and roast for 20 minutes until slightly shriveled.

2️⃣ Process Mixture:
In a food processor, pulse 1 cup walnuts, ½ cup chopped onion, 2 grated garlic cloves, ½ tsp salt, ½ tsp pepper, ½ tsp toasted fennel seeds, ½ tsp cumin, ½ tsp smoked paprika, and ¼ tsp sage until coarsely ground. Add roasted mushrooms, 1½ cups black beans, ¼ cup oats, 1 tbsp olive oil, 1 tbsp tomato paste, 1 tbsp flaxseed, 1 tbsp tamari, and 1 tbsp balsamic vinegar. Pulse until well-combined but with some bean/mushroom chunks remaining.

3️⃣ Form Meatballs:
Transfer mixture to a large bowl and fold in ¾ cup panko. Use a 2-tbsp cookie scoop to portion, then roll into balls with your hands.

4️⃣ Cook Meatballs:
Heat a cast-iron skillet over medium-high heat and coat with avocado oil. Add meatballs and cook, rotating, for ~5 minutes until browned all around. Transfer skillet to the oven and bake for 20 minutes until firm and lightly crisp.

5️⃣ Serve:
Serve hot with marinara sauce over pasta, in subs, or as an appetizer. Enjoy the savory, hearty goodness! 😍

Tips

👉 Storage: Store cooked meatballs in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat in a 400°F/200°C oven for 10–15 minutes.

👉 Serving: Pair with spaghetti, zucchini noodles, or in a sub with extra marinara and vegan cheese.

👉 Substitutions: Use pecans instead of walnuts; swap tamari for soy sauce or liquid aminos.

👉 Texture Tip: Keep some texture in the mixture for hearty meatballs; don’t over-process.