Easy Vegan Black Bean Meatballs
Easy Vegan Black Bean Meatballs are a delicious plant-based alternative to regular meatballs. These hearty and savory veggie meatballs are perfect over pasta with marinara sauce, a party appetizer, or making an incredible vegan meatball sub. Low-fat, oil-free, and filling!
Ingredients
- 1 flax egg
- 1 can (15-ounce) low sodium or no salt added black beans, drained and rinsed
- 1/4 cup of panko bread crumbs or whole wheat bread crumbs
- 1/4 cup Vegan Parmesan or you can just use nutritional yeast
- Italian Seasoning: 1 teaspoon dried oregano, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. You may also use 2 tablespoons of store-bought Italian seasoning.
- 2 tablespoons dried minced onion
- 1 teaspoon garlic powder
- 2 tablespoons ketchup or tomato paste
- 1 teaspoon vegetarian Worcestershire sauce
- Salt to taste
Directions
- 1
Preheat your oven to 375˚F and line a baking sheet with parchment paper. Then prepare the flax egg and set it aside.
- 2
Drain and rinse the black beans, microwave for 1 minute, and mash with a fork or potato masher until they are fairly smooth. Add the remaining ingredients, including the flax egg, and mix everything together until well combined. The mixture should have a firm, but moldable, dough consistency.
- 3
Scoop out 1 tablespoon of the mixture, roll into a ball, and set on the baking sheet lined with parchment paper. Repeat until all of the black bean meatball mixture has been used.
- 4
Place in the oven and bake for 20-25 minutes. The black bean meatballs should crisp up on the outside.
- 5
Remove from the oven, let sit for just a couple of minutes. Enjoy as you would regular meatballs.
- 6
Place the cooked black bean meatballs in a nonstick frying pan or skillet, add your favorite marinara sauce, and cook over medium heat until everything is hot. Remove from heat and enjoy!