Vegan Meatballs

Ingredients

• 1 (15 oz) can black beans (drained and rinsed (250 g))
• 1/4 cup sunflower seeds
• 1/2 cup oats ((gluten-free if needed) )
• 2 tbsp 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)
• 1 1/2 cups vegetable broth (or water)
• 1/3 cup plant-based cream (or canned coconut milk)
• 2 tbsp 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

1. 1

   Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).

2. 2

   --- Vegan meatballs: ---

3. 3

   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.

4. 4

   Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).

5. 5

   Preheat oven to 390 degrees F (200 degrees C).

6. 6

   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.

7. 7

   Transfer the balls onto a baking sheet and bake for about 20 minutes.

8. 8

   --- Gravy: ---

9. 9

   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.

10. 10

    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).

11. 11

    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.

12. 12

    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.