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Vegan meatballs with gravy Recipe

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This recipe for Vegan meatballs with gravy, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


1 - 15 oz can black beans drained and rinsed (250 g)
cup sunflower seeds (35 g)
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
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

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.
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).




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