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Vegan Meatballs



  • One 15 oz can black beans, drained and rinsed (250 g)
  • 1/4 cup sunflower seeds (35 g)
  • 1/2 cup oats (GF if needed) (45 g)
  • 2 tbsp tomato paste (60 g)
  • 2 cloves of garlic
  • 1/2 large onion, chopped
  • 2 tbsp ground chia seeds or flax seeds
  • Spice mix:
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp ground oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • Sea salt and pepper to taste
  • Oil for frying
  • Gravy:
  • 1 1/2 cups vegetable broth or water (360 ml)
  • 1/3 cup plant-based cream or canned coconut milk (80 ml)
  • 3 1/2 tbsp tomato paste (100 g)
  • 1/2 tsp fresh ginger (minced)
  • Ground spice mix:
  • 3 tsp curry powder
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 tsp coconut sugar (or brown sugar)
  • sea salt and pepper to taste
  • 1 tsp cornstarch (to thicken)
  • Fresh parsley to garnish


  1. Preheat oven to 390 degrees F (200 degrees C).
  2. Vegan meatballs: Put all ingredients (except oil) to a food processor or blender and pulse a couple of times. Scrape down the sides and pulse again.
  3. Repeat for about one minute or until the mixture sticks together. Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes 15 balls).
  4. Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.
  5. Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.
  6. Gravy: To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the vegan meatballs), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. T
  7. hen slowly add the vegetable broth while stirring.
  8. Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and let simmer over medium heat for about 10-12 minutes (the longer you simmer the gravy, the more flavorful it will be).
  9. In a small bowl mix cornstarch with 1 tbsp water and add it to the pan. The gravy will get a little bit thicker.Keep simmering for a further 2-3 minutes.
  10. Pour the gravy over the vegan meatballs and serve with either mashed potatoes, pasta or rice! Store leftovers of the gravy in a container in the fridge (can be kept in the fridge for about 3-4 days)


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