Hearty Vegan Meatballs
These intensely flavorful vegan meatballs are made with roasted mushrooms, walnuts, and black beans, seasoned with savory spices and a tangy balsamic kick. They're wonderfully crisp on the outside and tender in the middle, making them perfect for pasta, subs, or a delicious appetizer.
Instructions
- 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2
Place the mushrooms (16 ounces) on the baking sheet, drizzle with [olive oil], sprinkle with [sea salt] and [black pepper], and toss to coat. Spread evenly and roast for minutes (20), or until slightly shriveled around the edges.
- 3
In a food processor, combine the walnuts (1 cup), yellow onion (0.5 cup), garlic cloves (2 cloves), sea salt (0.5 teaspoon), black pepper (0.5 teaspoon), fennel seeds (0.5 teaspoon), cumin (0.5 teaspoon), smoked paprika (0.5 teaspoon), and ground sage (0.25 teaspoon). Pulse until coarsely ground.
- 4
Add the roasted [mushrooms], black beans (1.5 cups), oats (0.25 cup), olive oil (1 tbsp), tomato paste (1 tbsp), ground flaxseed (1 tbsp), tamari (1 tbsp), and balsamic vinegar (1 tbsp) to the food processor. Pulse until well-combined but still retaining some larger chunks of bean and mushroom.
- 5
Transfer the mixture to a large bowl and fold in the panko (0.75 cup). Use a 2-tablespoon cookie scoop to portion the mixture, then roll into balls.
- 6
Heat a large cast-iron skillet over medium-high heat and coat the bottom with [avocado oil]. Add the vegan meatballs and cook, rotating as they brown, until browned all around, about minutes (5).
- 7
Transfer the skillet to the oven and bake for minutes (20), or until the vegan meatballs are firm and lightly crisp around the edges.
- 8
Serve with [marinara sauce].
Nutrition Facts
Per portion