This is a great mid-week dinner for when you feel like something healthy that tastes great.
I’ve wanted to make a vegan version of meat balls or a while now and only just got around to doing it. I searched the internet and found a bunch of recipes that all seemed to list things that I didn’t have or seem really complicated. So I had some time one evening and decided to throw things together and see how they turn out. The outcome was some tay-staaay vegan meatballs; I enjoyed the process of making them nearly as much as I enjoyed eating them.
^ click the pictures bigger
Healthy and easy to make with ingredients you probably already have
- 1 Tin kidney beans (drained)
- 1/4 Cup Pumpkin Seeds
- 1 large Carrot (quartered)
- 3 Garlic Cloves (diced)
- 1 Red Onion (diced)
- 4 TBSP Nutritional Yeast
- 4 TBSP Flax meal
- 1.5 TBSP Liquid Smoke (or BBQ sauce)
- Handful washed Spinach
- 1 TBSP Flax Seeds
- 1 TBSP Brazil Nuts (diced)
- 1 TBSP Almond Flour (Ground Almonds)
- You can use flour instead, if you want
- 2 TSP Parsley
- 1 TSP Smoked Paprika
- 1/2 TSP Corriander
- 1/2 Cup Nutritional Yeast
- 500g Passata
- Left over Nutritional Yeast used for coating
- 1 TBSP Basil
- 1 TBSP Parsley
- Salt and pepper to taste
- 1 TSP Oil (for frying pan)
- Parsley for sprinkling on the top
- Place each set of ingredients into a large food processor, one Set after another. Pulse for 30-60 seconds or until combined before adding the next Set. Make sure you scrape the sides of the food processor, too, to make sure the ingredients combine well.
- Once all ingredients under Sets 1-4 have been added, you need to ball the mixture up. Add the 1/2 cup Nutritional Yeast to a small bowl.
- Use a TBSP to scoop out the mixture and roll into a ball using wet hands (it stops the mixture from sticking too much).
- Roll each ball into the Nutritional Yeast and put aside onto a tray or sideboard.
- Press on top of each ball so they and flattened balls.
- Preheat oven to Gas Mark 6
- Heat oil in pan on medium heat. Once the oil is hot enough add as many of the meatballs as you can. Fry for 2 minutes and then flip each one and fry for two more minutes or until browned
- Add the Meatballs to a lined baking tray and place in oven at Gas Mark 6 for 8-10 minutes
- While the meatballs are cooking, cook your pasta and make the sauce:
- Pour the entire box of passata into a small pan and heat on low-medium heat. Add in any left over Nutritional Yeast from the bowl used to coat the meatballs and the herbs. Add in salt and pepper to taste. Cook for approximately 4 minutes or until hot throughout.
- Once the meatballs are cooked and the sauce is ready; pair with pasta or spaghetti for a great mid-week meal
- If the mixture is too ‘wet’ then add in more almond meal or flour
- Why not add grated cheese over the top for extra flavour
Best of luck, always,