This recipe has shattered my perception of vegan food.  Simply put, this is the recipe to share with your meat-loving friends and family.  It is a simple recipe to follow and yields a firm meatball that will be perfect for your favorite tomato-based sauce.

Update June 3, 2017: This recipe was the launching point for me to go vegan! I have started a new web site to share the awesome recipes I have crafted during my transition. Please stop by and see what else I have cooked up so far: goveganrecipes.com

Vegan Meatballs

1 cup dried pasta (macaroni works great)
1 can red kidney beans
1/2 cup bread crumbs or panko
1/2 medium onion, diced
3-4 garlic cloves, diced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil

Cook the pasta in salted water until the noodles are soft.  In the meantime, drain the kidney beans and smash them in a bowl (use your hands or blitz them with a hand blender).  Dice the garlic and onion and saute them in a non-stick frying pan.  Once the garlic and onions are lightly browned, add them to the bean mixture.

Drain the cooked pasta and add to the bowl with the smashed beans.  Use the hand blender to blend the bean mixture and pasta, along with the spices.  Work the mixture until it it has blended all the ingredients together, it should look like ground meat at this point.

Hand mix the breadcrumbs and begin to form into small meatball shapes.  Add the formed balls to a preheated skillet with the olive oil.  Make sure to move the vegan meatballs around so they cook on all sides.  You will notice a nice crust forming on the outside of the meatball.  That’s where the flavor comes in!

When the meatballs are cooked, add your favorite marinara sauce and serve.  Our favorite meal uses these meatballs with some Italian bread or French baguettes.

 

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Vegan Meatballs
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7 COMMENTS

  1. I cooked them first and added them to simmer in a marinara sauce and they held up great. They are pretty sticky before cooking, so maybe cooking them first, then marinating them in your favorite sauce would work best.

  2. I would cook them in refined coconut oil that remains more stable in higher heat than Olive Oil. The virgin coconut oil has more coconut flavor from fresh coconut, but the refined is more nutural but still not damaged by being refined from dried coconut.

  3. Gluten free macaroni and bread crumbs should make gluten free vegan meatballs I’m anxious to try it.

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