≡ Vegan Recipes +
 
Meatballs with Gravy
 
 
         
SOURCE       ELAVEGAN.COM
         
 

 
INGREDIENTS
 
250 g can black beans, drained and rinsed
 
1/4 cup sunflower seeds (35 g)
 
1/2 cup oats (gluten-free if needed) (45 g)
 
2 tablespoons tomato paste
 
2 cloves of garlic
 
1 small onion, chopped
 
2 tablespoons ground chia seeds or flax seeds
 
  sea salt and pepper to taste
 
  oil for frying
 
  [Spice Mix]
 
  1/2 tablspoon onion powder,
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
 
  [Gravy]
 
1 1/2 cups vegetable broth or water (360 ml)
 
1/3 cup plant-based cream or canned coconut milk (80 ml)
 
2 tablespoons tomato paste
 
1/2 teaspoon fresh ginger, minced
 
1 tablespoon cornstarch (to thicken)
 
  fresh parsley to garnish
 
  [Spice Mix]
 
    3 teaspoons curry powder
1 1/2 teaspoons onion powder
1 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 teaspoon brown sugar
sea salt and pepper to taste
 
 
INSTRUCTIONS
 
1.   Preheat oven to 200 degrees C.
 
2.   Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
 
3.   Make 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.
 
4.   Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
 
5.   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.
 
6.   Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
7.   Make gravy. (Need to get this step off instagram, I must have missed copying it!