Ingredients: |
Ingredients: 1 - 15 oz can black beans drained and rinsed (250 g) ¼ cup sunflower seeds (35 g) ½ cup oats (gluten-free 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 tsp 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 Gravy: 1 1/2 cups vegetable broth or water (360 ml) 1/3 cup plant-based cream or canned coconut milk (80 ml) 2 tbsp tomato paste (60 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 tsp turmeric, 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 tbsp cornstarch (to thicken) Fresh parsley to garnish
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Directions: |
Directions:Preheat oven to 390 degrees F (200 degrees C).
Prepare mashed potatoes as described in this recipe or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs). 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 about 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. Gravy: To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth while stirring. Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and let simmer over medium heat for about 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be). In a small bowl mix cornstarch with a little bit of water and add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes. Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta or rice! Store leftovers of the gravy in a container in the fridge (can be kept in the fridge for about 3-4 days). |