Vegan + Gluten-free Meatballs

When I first shifted to a plant-based lifestyle, meatballs were one of the few foods I missed. It wasn’t until I started making my own that I realized it is possible to fully nutrify any of my old favorites. Viola! Here we are.
These plant-based meatballs are reminiscent of that classic firm texture I was looking for. All of the health promoting benefits of plants WITH that classic satisfying flavor!

Easy Vegan, Gluten-free Meatballs

 
Meatballs (1 of 1).jpg

Ingredients

  • 1 cup Onion

  • 4 cloves Garlic, minced

  • 1/2 tsp Cumin

  • 1 can Kidney Beans, drained and rinsed

  • 1/2 cup Oat Flour

  • 1/2 cup Walnuts

  • 2 tbsp Nutritional Yeast

  • 1 tbsp Liquid Smoke or 1/2 tsp Smoked Paprika

  • 3 tbsp Ketchup or Tomato Paste

  • 1 tbsp Italian Spice Mix

  • 3 tbsp ground Flaxseed

  • 1/8 tsp Salt, if desired

  • 1/8 tsp Black Pepper

Directions

  1. Preheat oven to 350F.

  2. In a food processor, add the onion and pulse until chopped.

  3. Heat a pan on medium heat for two minutes. add the onion and sauté for four minutes. Add a teaspoon of water at a time if it begins to stick. Stir frequently. Add the garlic and cumin and sauté another 4 minutes. Remove from heat and allow to cool.

  4. In the food processor, add the walnuts and process until ground. Add the kidney beans and pulse until broken down, no full beans but some texture is good. Add the remaining ingredients and pulse until fully combined.

  5. Line a baking sheet with parchment paper. Using damp hands, roll the mixture into small balls and bake for 15 minutes. Gently shake the tray to move the balls. Bake another 5 to 10 minutes or until firm.

  6. Serve with pasta of choice (I used chickpea), marinara, garnish with basil and black pepper.

 
Chloe SteinComment