Introduction
If you’re looking for a nutritious and delicious plant-based meal, these vegan meatballs from Love and Lemons are the perfect answer. Packed with the flavors of mushrooms, walnuts, and spices, these meatballs are not only filling but also incredibly satisfying. Serve them with marinara sauce for a delightful vegan dinner or make them an appetizer for your next gathering.
Detailed Ingredients with measures
– 16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
– 1 cup walnuts
– ½ cup coarsely chopped yellow onion
– 2 garlic cloves, grated
– ½ teaspoon sea salt, plus more for sprinkling
– ½ teaspoon freshly ground black pepper, plus more for sprinkling
– ½ teaspoon fennel seeds, toasted
– ½ teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon ground sage
– 1½ cups cooked black beans, drained and rinsed
– ¼ cup whole rolled oats
– 1 tablespoon extra-virgin olive oil, plus more for drizzling
– 1 tablespoon tomato paste
– 1 tablespoon ground flaxseed
– 1 tablespoon tamari
– 1 tablespoon balsamic vinegar
– ¾ cup panko bread crumbs
– Avocado oil, for the pan
– Marinara sauce, for serving
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Yield
About 20 meatballs
These vegan meatballs make a mouthwatering addition to your meals. Enjoy their rich flavors and delightful texture, perfect for any occasion.
Detailed Directions and Instructions
Step 1: Preheat the oven
Set your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Step 2: Roast the mushrooms
Place the sliced mushrooms on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out evenly and roast for 20 minutes, or until they are slightly shriveled around the edges.
Step 3: Prepare the walnut mixture
In a food processor, combine the walnuts, chopped onion, grated garlic, sea salt, black pepper, toasted fennel seeds, ground cumin, smoked paprika, and ground sage. Pulse until the mixture is coarsely ground.
Step 4: Add remaining ingredients
To the food processor, add the roasted mushrooms, cooked black beans, rolled oats, extra-virgin olive oil, tomato paste, ground flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well combined but still has some texture, with a few larger pieces of beans and mushrooms remaining.
Step 5: Incorporate panko
Transfer the mixture to a large bowl and fold in the panko bread crumbs until evenly distributed.
Step 6: Form the meatballs
Using a 2-tablespoon cookie scoop, portion out the mixture and roll it into balls with your hands.
Step 7: Sear the meatballs
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the meatballs and cook, rotating them as they brown, until they are browned on all sides, about 5 minutes.
Step 8: Bake the meatballs
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the meatballs are firm and lightly crisp around the edges.
Step 9: Serve
Serve the vegan meatballs with marinara sauce.
Notes
Storage
These meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing
You can freeze the meatballs before baking. Just place them on a baking sheet to freeze until solid, then transfer to a freezer bag.
Serving Suggestions
Pair with spaghetti, zucchini noodles, or serve on a sub roll for a meatball sandwich.
Flavor Variations
Add your favorite herbs or spices to customize the flavor according to your preference.
Enjoy your delicious vegan meatballs!
Cook techniques
Roasting
Roasting the mushrooms enhances their flavor and texture by drawing out moisture and concentrating their taste.
Food Processing
Using a food processor allows for even chopping and mixing of ingredients, creating a consistent texture in the meatball mixture.
Mixing by Hand
After processing, folding in the panko bread crumbs by hand ensures they are evenly distributed without overmixing the other ingredients.
Searing
Searing the meatballs in a hot skillet creates a flavorful crust, adding depth to the overall taste.
Baking
Baking the browned meatballs ensures they cook evenly throughout and develop a firm texture, while still being tender inside.
FAQ
Can I substitute the walnuts?
Yes, you can use other nuts such as almonds or pecans, or seeds like sunflower seeds for a different flavor and texture.
How long do these vegan meatballs last in the fridge?
They can be stored in an airtight container in the refrigerator for up to 4-5 days.
Can I freeze the meatballs?
Absolutely! You can freeze them before or after cooking. Just make sure they are in an airtight container or freezer bag.
What can I serve with vegan meatballs?
These meatballs pair well with marinara sauce, pasta, in sandwiches, or on top of salads.
Are these meatballs gluten-free?
To make them gluten-free, use gluten-free panko breadcrumbs and ensure that any other ingredients are certified gluten-free.
Conclusion
These vegan meatballs are a hearty and flavorful option for those looking to enjoy a plant-based meal. Packed with nutrients from mushrooms, walnuts, and black beans, they are perfect for serving with marinara sauce, in a sub, or on a bed of pasta. Enjoy the delicious flavors and textures while embracing a healthier alternative.
Vegan Meatball Sub
Serve the vegan meatballs in a toasted sub roll topped with marinara sauce and dairy-free cheese for a satisfying sandwich.
Pasta with Vegan Meatballs
Pair the meatballs with your favorite pasta, tossed in marinara sauce for a classic Italian-inspired dish.
Vegan Meatball Salad
Top a fresh salad with sliced meatballs, adding a drizzle of balsamic vinaigrette for a nutrient-dense meal.
Stuffed Bell Peppers
Use the meatball mixture as a filling for bell peppers, bake them topped with marinara sauce for a wholesome dinner.
Vegan Meatball Pizza
Add chunks of meatballs to your pizza alongside your favorite vegetables and vegan cheese for a flavorful pie.
