Vegan meatballs with gravy

These vegan meatballs with a spicy gravy will make your mouth water. This gluten-free comfort meal is hearty, satisfying, and easy to make. The meat-free balls are perfect for dinner and meal prep as well! Enjoy these meatless balls over mashed potatoes or spaghetti. They also taste delicious with rice!

Ingredients
Vegan meatballs:
  • One 15 oz can black beans drained and rinsed (250 g)
  • 2 tbsp tomato paste (60 g)
  • 2 cloves of garlic
  • 2 tbsp ground chia seeds or flax seeds
  • Sea salt and pepper to taste
  • Oil for frying
  • 1/2 cup oats (gluten-free if needed) (45 g)
  • 1/2 large onion, chopped
  • 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
  • 1/4 cup sunflower seeds (35 g)

Gravy:
  • 2 tbsp tomato paste (60 g)
  • 1 1/2 cups vegetable broth or water (360 ml)
  • 1/2 tsp fresh ginger (minced)
  • 1/3 cup plant-based cream or canned coconut milk (80 ml)
  • 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


Vegan meatballs with gravy


Instructions
  1. Preheat oven to 390 degrees F (200 degrees C).
  2. Prepare mashed potatoes as described in this recipe or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).

Vegan meatballs:
  1. Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.
  2. Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
  3. 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.
  4. Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.

Gravy:
  1. To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth while stirring.
  2. 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 and thicker it will be).
  3. In a small bowl mix cornstarch with a little bit of water and add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes.
  4. Pour the gravy over the meat-free balls 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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