Vegan meatballs with gravy
These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen!
PREP TIME 20minutes mins
COOK TIME 28minutes mins
TOTAL TIME 48minutes mins
COURSE Main Course
CUISINE American
SERVINGS 3
CALORIES 320 kcal
INGREDIENTS
Vegan meatballs:
1 (15 oz) can black beans drained and rinsed (250 g)
1/4 cup (35 g) sunflower seeds
1/2 cup (45 g) oats (gluten-free if needed)
2 tbsp (60 g) tomato paste
2 cloves of garlic
1/2 large onion chopped
2 tbsp ground chia seeds or flax seeds
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
Sea salt and pepper to taste
Oil for frying
Gravy:
1 1/2 cups (360 ml) vegetable broth or water
1/3 cup (80 ml) plant-based cream or canned coconut milk
2 tbsp (60 g) tomato paste
1/2 tsp fresh ginger (minced)
3 tsp curry powder
1 1/2 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp cumin
1 tsp turmeric (optional)
1/2 tsp nutmeg
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1 tsp coconut sugar (or brown sugar)
sea salt and pepper to taste
1 tbsp cornstarch (to thicken)
Fresh parsley to garnish
INSTRUCTIONS
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