Easy Vegan Black Bean Meatballs
Ingredients
- 1 flax egg
- 1 can low sodium or no salt added black beans
drained and rinsed, 15-ounce
- 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!
Easy Vegan Black Bean Meatballs
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About this Recipe
Craving a hearty, satisfying meal that's entirely plant-based and packed with flavor? These Easy Vegan Black Bean Meatballs are your answer, delivering all the savory goodness you love in a meatball without any animal products or added oil.
What makes these vegan meatballs truly special is their incredible versatility and wholesome profile. They're crafted to be low-fat and oil-free, yet remain wonderfully filling and savory. This recipe proves that plant-based eating can be both deeply satisfying and incredibly easy, making them a staple for weeknight dinners or casual entertaining.
You can expect a firm, savory meatball with a delightful texture that holds its own whether simmered in marinara or tucked into a sub. The blend of Italian herbs, garlic, and savory Worcestershire sauce creates a rich, classic flavor profile that will fool even the most dedicated meat-eaters. Despite their robust taste, they feel light and are designed to be a guilt-free pleasure perfect for any occasion.
These black bean meatballs are quite adaptable to your pantry. You can easily swap traditional panko for whole wheat bread crumbs to boost fiber. If you don't have Vegan Parmesan on hand, nutritional yeast works beautifully to add that cheesy, umami depth. For the Italian seasoning, feel free to use a store-bought blend, or craft your own from individual dried herbs like oregano, marjoram, thyme, basil, rosemary, and sage. If you're out of ketchup, tomato paste makes an excellent concentrated substitute.
Serve these delicious plant-based meatballs piled high over your favorite pasta with a rich marinara sauce for a classic meal. They also make an incredible vegan meatball sub, or can be served as a delightful party appetizer alongside a dipping sauce.