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Vegan Meatballs

Ingredients

  • 1/2 cup black beans cooked and drained
  • 1 cup chickpeas cooked and drained
  • 1/2 cup kidney beans cooked and drained
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp thyme
  • 1 tsp paprika
  • 3 cloves garlic minced
  • 3 tbsp ground flaxseed
  • 3 tbsp nutritional yeast
  • 2 tbsp Worcester sauce
  • 3/4 cup quick oats
  • 2 tbsp olive oil
  • 2 cups tomato sauce
  • 1/2 cup vegan Parmesan cheese

Instructions

  1. Combine beans in a food processor and pulse until a dough like texture has formed.

  2. Fold beans into a large bowl and add herbs, garlic, flax seed, nutritional yeast, and Worcester sauce. Mix well and fold in oats. Continue to mix ingredients together until evenly combined.

  3. In a large pan, heat oil on medium heat. Begin forming balls according to desired size and place them in the pan. Lightly brown the bean balls on each size, taking caution as they will be fragile in the beginning. Note: I like to make a saute like motion versus picking them up and turning them.

  4. Add tomato sauce and cover. Cook on low heat for 10-15 minutes, making that saute like motion every couple of minutes to ensure they don't stick (they don't contain the fat content of regular meatballs so they will stick if you don't move them a bit). Note: If you find the sauce is getting too thick, you can add some water (about 1/4 cup at a time). Sprinkle with vegan Parmesan and serve warm over pasta or dish of choice!