THE BEST VEGAN MEATBALLS
This seems enormous. Vegan meatballs are simple to make, do not fall are not dimmed, and made out of food which are filled with taste! Let us do this!
Tender, flavorful vegan meatballs made with black and quinoa beans! Infused with tomato paste, fresh herbs, and spices for flavor that was large. An ideal meatless meatball for sandwiches, pasta, and much more!
PREP TIME
30 minutes
COOK TIME
45 minutes
TOTAL TIME
Servings:12
(meatballs)
Category: Entree
Cuisine: Gluten-Free, Italian-Inspired Vegan
Freezer Favorable 1 month
Ingredients
- 1 cup cooked and cooled quinoa* (ensure it is cooked + fully chilled before using)
- 1/4 tsp sea salt (and more to taste)
- 2 1/2 teaspoon fresh oregano (or sub half of the quantity in dried)
- 1/2 teaspoon red pepper flake (decrease for less warmth )
- 1/2 cup vegan parmesan cheese (and more for serving)
- 3 Tbsp chopped fresh basil or parsley (we blended both // and more for serving)
- Marinara sauce
Directions
- In case you haven't prepared your quinoa however, do so today (be sure it's cooked and cooled thoroughly before usage ). *Prep/cook time doesn't include preparing quinoa.
- Add dried, dried beans. Bake for 15 minutes or till beans look cracked and feel tender to the touch (see beans in food processor photo). Remove beans in the oven and increase oven heat to 375 degrees F (190C).
- Heat a large (oven-safe) skillet over moderate heat. Remove from heat (and book pan for later usage ).
- Add black beans into a food processor together with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and slip right to a loose meal (DON'T overmix). Add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (discretionary ). Pulse to blend before a textured dough forms (you are not trying to find a purée, but it needs to be semi-tacky).
- Taste and adjust taste as needed, including more salt for saltiness/depth of taste, red pepper flake for warmth, herbs such as earthiness, or Worcestershire (discretionary ) for greater depth of taste. When it's too tacky or moist, add more vegan parmesan cheese and pulse to blend (we included a little more).
- Scoop out heaping 1 1/2 Tbsp amounts (utilizing this shovel or a Tablespoon) and gently form into little balls with your hands. Add into a plate and simmer for 15 minutes.
- Heat an oven-safe alloy or cast-iron skillet over moderate heat. Once hot, add the meatballs and then sauté to get a couple of minutes, gently turning the meatballs to acquire a crust. Bake for 20-30 minutes until golden brown on the edges and move to the oven and dry to the touch.
- These meatballs are delicious as is, or you may add some marinara into the pan and heat over moderate heat for 5 minutes (or until bubbling / warm ) to infuse more taste.
- Serve with marinara and extra dish parmesan cheese (optional)! These are delicious atop any pasta. Leftover meatballs keep for 1 month in the freezer or 4-5 days in the refrigerator.