Vegan Black Bean Meatballs with Aromatic Curry Gravy: A Culinary Journey

Introduction: Step into a world of flavor with our Vegan Black Bean Meatballs served with Aromatic Curry Gravy, a symphony of spices and textures that will tantalize your taste buds and leave you craving more. Crafted with wholesome ingredients and bursting with protein, this recipe offers a delectable twist on traditional meatballs, making it a perfect addition to any meal repertoire. Whether you’re seeking a satisfying weeknight dinner or a crowd-pleasing dish for special occasions, these meatballs are sure to impress with their bold flavors and comforting appeal.

Ingredients: For the Vegan Meatballs:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup (35 g) sunflower seeds
  • 1/2 cup (45 g) oats (gluten-free if needed)
  • 2 tablespoons (60 g) tomato paste
  • 2 cloves of garlic
  • 1/2 large onion, chopped
  • 2 tablespoons ground chia seeds or flax seeds
  • 1/2 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt and pepper to taste
  • Oil for frying

For the Aromatic Curry Gravy:

  • 1 1/2 cups (360 ml) vegetable broth or water
  • 1/3 cup (80 ml) plant-based cream or canned coconut milk
  • 2 tablespoons (60 g) tomato paste
  • 1/2 teaspoon fresh ginger, minced
  • 3 teaspoons curry powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric (optional)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon coconut sugar (or brown sugar)
  • Sea salt and pepper to taste
  • 1 tablespoon cornstarch (to thicken)
  • Fresh parsley to garnish

Instructions:

1. Preparing the Vegan Meatballs:

  • Begin by placing drained and rinsed black beans, sunflower seeds, oats, tomato paste, garlic cloves, chopped onion, ground chia seeds or flax seeds, onion powder, garlic powder, oregano, ground cumin, smoked paprika, red pepper flakes (if using), sea salt, and pepper into a food processor or blender. Pulse the ingredients until they form a thick paste-like consistency.

2. Shaping and Frying the Meatballs:

  • Roll the mixture into balls using your hands, using approximately 1 tablespoon of the mixture per ball. The recipe yields approximately 15 meatballs.
  • Heat oil in a pan or skillet over medium heat. Fry the meatballs for 6-8 minutes, shaking the pan occasionally to ensure even cooking on all sides. Once golden brown and crispy, transfer the meatballs to a baking sheet.

3. Baking the Meatballs:

  • Preheat the oven to 390°F (200°C). Place the baking sheet with the fried meatballs into the oven and bake for approximately 20 minutes until they are cooked through and firm to the touch.

4. Creating the Aromatic Curry Gravy:

  • Using the same pan used for frying the meatballs, add tomato paste and plant-based cream or canned coconut milk. Stir with a whisk to combine, creating a smooth base for the gravy.
  • Gradually pour in vegetable broth or water, stirring continuously to incorporate the liquid into the sauce. Bring the mixture to a boil over medium heat.

5. Infusing Flavor into the Gravy:

  • Add minced fresh ginger, curry powder, onion powder, garlic powder, oregano, ground cumin, turmeric (if using), nutmeg, smoked paprika, red pepper flakes (if using), coconut sugar, sea salt, and pepper to the gravy. Allow the sauce to simmer for 10-12 minutes, allowing the flavors to meld and intensify.

6. Thicken and Serve:

  • In a small bowl, create a slurry by mixing cornstarch with a little water. Add the slurry to the simmering gravy, stirring continuously until it thickens to the desired consistency. Continue simmering for an additional 2-3 minutes to ensure the cornstarch is fully incorporated.
  • Pour the aromatic curry gravy over the baked vegan meatballs, garnish with fresh parsley, and serve hot alongside your favorite accompaniment such as mashed potatoes, pasta, or rice.

7. Storage and Reheating:

  • Store any leftover gravy and meatballs separately in the refrigerator for 3-4 days. When ready to enjoy, reheat the gravy and meatballs in a saucepan over medium heat until warmed through, stirring occasionally to prevent sticking.

Nutritional Information:

  • Nutritional values may vary depending on specific ingredients and serving sizes.

Elevate Your Dining Experience: Savor the exquisite flavors of our Vegan Black Bean Meatballs with Aromatic Curry Gravy, a culinary masterpiece that celebrates the richness of plant-based cuisine. With its wholesome ingredients, bold spices, and comforting textures, this dish is a testament to the endless possibilities of vegan cooking. Whether enjoyed as a hearty weeknight meal or shared with loved ones on special occasions, these meatballs are sure to impress with their depth of flavor and nourishing appeal. Indulge in a culinary journey that delights the senses and satisfies the soul with every delicious bite.

Vegan meatballs with gravy

These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen!
PREP TIME 20minutes mins
COOK TIME 28minutes mins
TOTAL TIME 48minutes mins
COURSE Main Course
CUISINE American
SERVINGS 3
CALORIES 320 kcal
INGREDIENTS
Vegan meatballs:
1 (15 oz) can black beans drained and rinsed (250 g)
1/4 cup (35 g) sunflower seeds
1/2 cup (45 g) oats (gluten-free if needed)
2 tbsp (60 g) tomato paste
2 cloves of garlic
1/2 large onion chopped
2 tbsp ground chia seeds or flax seeds
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
Sea salt and pepper to taste
Oil for frying
Gravy:
1 1/2 cups (360 ml) vegetable broth or water
1/3 cup (80 ml) plant-based cream or canned coconut milk
2 tbsp (60 g) tomato paste
1/2 tsp fresh ginger (minced)
3 tsp curry powder
1 1/2 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp cumin
1 tsp turmeric (optional)
1/2 tsp nutmeg
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1 tsp coconut sugar (or brown sugar)
sea salt and pepper to taste
1 tbsp cornstarch (to thicken)
Fresh parsley to garnish
INSTRUCTIONS
Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
Vegan meatballs:
Put all the meatball ingredients (except oil) into 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 in a thick paste.
Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
Preheat oven to 390 degrees F (200 degrees C).
Heat 2-3 tbsp oil in a pan/skillet and fry the balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly on all sides.
Transfer the balls onto a baking sheet and bake for about 20 minutes.
Gravy:
To make the gravy, 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 allow it to simmer over medium heat for 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 into a ‘slurry’ and then 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 and meatballs (separated) in the fridge for 3-4 days.
NOTES
This blog post has been updated in January 2021 with a video and helpful tips, the recipe is exactly the same as published in August 2018.
Feel free to use fewer spices for the gravy if you don’t like it too spicy.
If you don’t have a food processor/blender, then you can add the ingredient to a bowl and use a potato masher or fork. It will be a chunkier consistency but will work.
If the meatball mixture is a little wet when trying to form the balls, add a little more oats and/or allow the mixture to chill in the fridge for 30-60 minutes. You can also lightly oil your hands when rolling the meatballs to avoid sticking.
Read the recipe and ingredient notes section in the blog post above for more suggestions and top tips! You can also find additional serving suggestions.
Recipe serves 3. Nutrition facts are for one serving (without the mashed potatoes).
Nutrition Facts
Vegan Meatballs
Amount per Serving
Calories 320
% Daily Value*
Fat
12.7
g
20
%
Carbohydrates
33
g
11
%
Fiber
9
g
36
%
Sugar
8.5
g
9
%
Protein
13
g
26
%

  • Percent Daily Values are based on a 2000 calorie diet.