Name: How to make Vegan Meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12-15
Cuisine: Caribbean
Ingredients: 180 g Quinoa - 1 day old; 1x15 oz Can Black beans - drained & rinsed; 2 tablespoons Extra Virgin Olive Oil; 1-2 tablespoons Green Seasoning; 1 teaspoon Italian Seasoning; 40 g Vegan Parmesan Cheese; 2 tablespoons Tomato paste; 1/4 cup Basil - chopped; 1 tablespoon Vegan Worcestershire sauce; 1 tablespoon Tapioca starch

Close up chot of Vegan Meatballs on top of Pasta

Vegan Meatballs in a skillet in wooden background

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Changing to a Vegan lifestyle can often be a challenge when you’re craving the foods you used to know and love. It can sometimes be challenging to find the right plant-based ingredients to give you the same flavor and texture of meat. We are here to help with our recipe for how to make Vegan Meatballs. This recipe is packed with rich flavors and a great texture made with fresh herbs, seasonings, and black beans. These vegan meatballs will hold their own while simmering in your choice of sauce and are perfect for your favorite pasta.

Equipment Needed

Baking Sheet

Chef's Knife

Cutting Board

Digital Food Kitchen Scale

Food Processor

Glass Measuring Cups

Large Cast Iron Skillet

Parchment Paper

Stainless Steel Measuring Spoons

Tongs

Author: Rachel Ottier-Hart

Prep Time

20 mins

Cook Time

45 mins

Total Time

65 mins

Serves

12-15

Ingredients

180 g Quinoa - 1 day old
1x15 oz Can Black beans - drained & rinsed
2 tablespoons Extra Virgin Olive Oil
1-2 tablespoons Green Seasoning
1 teaspoon Italian Seasoning
40 g Vegan Parmesan Cheese
2 tablespoons Tomato paste
1/4 cup Basil - chopped
1 tablespoon Vegan Worcestershire sauce
1 tablespoon Tapioca starch

Instructions

Place the black beans on the baking sheet and bake for 10-15 minutes or until the beans begin to dry and crack, then remove from the oven and place in a food processor.

Add the quinoa green and Italian seasoning with the black beans and pulse until it becomes a grain-like texture.

Add the cheese, tomato paste, basil, and vegan Worcestershire sauce and pulse until it starts to form a dough-like texture.

Season with salt and black pepper to taste then add the tapioca and process until the dough-like texture is complete and holds the shape of a meatball without being too wet or dry. If it’s too wet add more starch if too dry add more green seasoning or oil.

Once the mixture is holding its shape, form into ping pong or golf ball size balls, place on a plate or tray, and refrigerate for 20 minutes.

While the balls chill and rest prepare a baking sheet or tray with parchment paper and preheat the oven 400 °F/ 204 °C, place a rack in the middle

Using a large deep skillet place 1 Tablespoon of oil into the pan and bring to medium heat.

Once the oil is hot, place the balls into the skillet and sauté until the balls are crisp on all sides then remove from the skillet to the baking sheet.

Bake for 15-20 minutes or until they are golden brown and are slightly dried out.

Remove from the oven and serve warm or add to a tomato sauce and enjoy.

How to make Vegan Meatballs

Ingredients

Instructions

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