Vegan meatballs by @elavegan 💚
One 15 oz can black beans, drained and rinsed (250 g)
1/4 cup sunflower seeds (35 g)
1/2 cup oats (GF if needed) (45 g)
2 tbsp tomato paste (60 g)
2 cloves of garlic
1/2 large onion, chopped
2 tbsp ground chia seeds or flax seeds
Spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes
Sea salt and pepper to taste
Oil for frying
1 1/2 cups vegetable broth or water (360 ml)
1/3 cup plant-based cream or canned coconut milk (80 ml)
3 1/2 tbsp tomato paste (100 g)
1/2 tsp fresh ginger (minced)
Ground spice mix: 3 tsp curry powder, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cumin, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste
1 tsp cornstarch (to thicken)
Fresh parsley to garnish
Preheat oven to 390 degrees F (200 degrees C). Vegan meatballs:
Put all ingredients (except oil) to a food processor or blender and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.
Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes 15 balls). Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.
Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
Continued in the comments below ⬇️