Vegan Meatballs with Gravy
Ingredients
Vegan meatballs
- One 15 oz can black beans drained and rinsed (250 g)
- 1/4 cup sunflower seeds (35 g)
- 1/2 cup oats (gluten-free 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 tsp 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)
- 2 tbsp tomato paste (60 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 tsp turmeric, 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 tbsp cornstarch (to thicken)
- Fresh parsley to garnish
Preparation
Mix all the vegan meatball ingredients together in a bowl to form a mixture.
Shape the mixture into small balls.
Fry the meatballs in oil over medium heat until golden brown and cooked through, about 5-7 minutes per side.
For the gravy, combine all gravy ingredients in a saucepan.
Heat the gravy mixture over medium heat, stirring frequently, until it simmers and thickens, about 5-10 minutes.
Serve the fried meatballs topped with the gravy and garnish with fresh parsley.
