Vegan meatballs with gravy

Introduction: Prepare to tantalize your taste buds with our sensational Vegan Meatballs with Gravy recipe. Bursting with plant-based goodness and rich, savory flavors, these meatballs are sure to satisfy even the most discerning palate. Made with wholesome ingredients and infused with aromatic spices, this dish is a delightful twist on a classic favorite. Join us as we guide you through the step-by-step process of creating these mouthwatering meatballs and indulging in a culinary experience like no other.

Ingredients:

For the Vegetarian Meatballs:

• One 15 oz can of black beans, drained and rinsed (250 g)
• 1/4 cup sunflower seeds (35 g)
• 1/2 cup oats (gluten-free if needed) (45 g)
• 2 tablespoons tomato paste (60 g)
• 2 cloves of garlic
• 1/2 large onion, chopped
• 2 tablespoons ground chia seeds or flaxseed
• Spice mix: 1/2 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes
• Sea salt and pepper to taste
• Frying oil

For the Sauce (SOS):

• 1 1/2 cups vegetable stock or water (360 ml)
• 1/3 cup plant-based cream or canned coconut milk (80 ml)
• 2 tablespoons of tomato paste (60 g)
• 1/2 teaspoon fresh ginger, minced
• Ground spice mix: 3 teaspoons curry powder, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon nutmeg, 1/2 teaspoons smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon coconut sugar (or brown sugar), sea salt, and black pepper
• 1 tablespoon cornstarch (for thickening)
• Fresh parsley to garnish

Instructions:

Preparing the Vegetarian Meatballs:

1. Preheat your oven to 390°F (200°C).
2. Prepare mashed potatoes or your preferred side dish to serve alongside the vegan meatballs.

Creating the Meatball Mixture: 3. In a food processor or blender, combine the drained black beans, sunflower seeds, oats, tomato paste, garlic cloves, chopped onion, ground chia seeds or flaxseed, and spice mix. Pulse the ingredients until they form a cohesive mixture, scraping down the sides of the processor as needed.

Forming and Frying the Meatballs: 4. Using your hands, shape the mixture into evenly sized balls, approximately 1 tablespoon per ball. This recipe yields about 15 meatballs.

5. Heat 2-3 tablespoons of oil in a skillet or pan over medium heat. Fry the meatballs for 6-8 minutes, shaking the pan occasionally to ensure even cooking on all sides.
6. Transfer the fried meatballs to a baking sheet and bake in the preheated oven for approximately 20 minutes, or until golden brown and cooked through.

Preparing the Gravy (SOS): 7. In a saucepan, combine the vegetable stock or water, plant-based cream or coconut milk, tomato paste, minced ginger, and the ground spice mix. Stir well to combine.

8. Bring the sauce to a gentle simmer over medium heat, stirring occasionally.
9. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
10. Once thickened, remove the sauce from heat and adjust seasoning with salt and pepper if needed.

Serving: 11. Serve the vegan meatballs with the savory gravy, garnished with freshly chopped parsley for a pop of color and freshness.

12. Pair with your favorite side dish and enjoy the irresistible flavors of this delightful plant-based meal.

Conclusion: Our Vegan Meatballs with Gravy recipe is a testament to the versatility and flavor possibilities of plant-based cuisine. Whether you’re a committed vegan, a curious food enthusiast, or simply looking to add more plant-based options to your diet, this dish is sure to impress. From the hearty texture of the meatballs to the rich complexity of the savory gravy, every bite is a symphony of flavors that will leave you craving more. So why wait? Elevate your dining experience with this delectable recipe and savor the satisfaction of a wholesome, plant-powered meal.

Vegan meatballs with gravy

• Contents
  Vegetarian Meatballs:
  One 15 oz can of black beans drained and rinsed (250 g)
  1/4 cup sunflower seeds (35 g)
  1/2 cup oats (gluten-free if needed) (45 g)
  2 tablespoons of tomato paste (60 g)
  2 cloves of garlic
  1/2 large onion, chopped
  2 tablespoons ground chia seeds or flaxseed
  Spice mix: 1/2 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes
  Sea salt and pepper to taste
  frying oil
  SOS:
  1 1/2 cups vegetable stock or water (360 ml)
  1/3 cup plant-based cream or canned coconut milk (80 ml)
  2 tablespoons of tomato paste (60 g)
  1/2 teaspoon fresh ginger (minced)
  Ground spice mix: 3 teaspoons curry powder, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon nutmeg, 1/ 2 teaspoons smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon coconut sugar (or brown sugar), sea salt, and black pepper
  1 tablespoon cornstarch (for thickening)
  Fresh parsley to garnish
  Instructions
  Preheat oven to 390 degrees F (200 degrees C).
  Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
  Vegetarian Meatballs:
  Put all ingredients (except oil) in a food processor (or blender) and pulse a few times. Scrape the edges and pulse again. Repeat for about a minute or until the mixture sticks together.
  Form the mixture into a ball with your hands. I used 1 tablespoon per ball (recipe makes about 15 balls).
  Heat 2-3 tablespoons of oil in a skillet/pan and fry the balls on medium heat for about 6-8 minutes. Shake the pan from time to time to fry the balls evenly on all sides.
  Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.