These Healthy High-Protein Vegan ‘Meatballs’ are soya free, and have a chewy ‘meaty’ texture, they are the perfect Vegan ‘meatballs’ for your pasta or anything you like to serve them with! They are very high on nutrients, high on fiber, protein, and complex carbohydrates, basically all the good stuff!
Oh and they are also low on calories, and they are very filling which makes them the perfect food for people who are trying to lose weight, or watching their calories.
It’s not rocket science to make these delicious ‘meatballs’, all you need is a food processor, and a couple of cupboard ingredients and you are half-way there!
These ‘meatballs’ are so versatile, you can put them and eat them in pretty much anything!
From salads to wraps, even on top of our easy curry recipes for a high-protein low-calorie hearty lunch!
Mind, if you are someone who doesn’t like mushrooms, simply don’t add the dried mushrooms, and just add a bit more beans or oats!
If you do try this recipe, please do let me know what you think, I appreciate any feedback and new ideas 🙂
Let’s start, shall we? 🙂
Makes about 8 medium-sized ‘meatballs’
Each ‘meatball’ has approximately 110 calories if rolled into 8
20g of dried porcini mushrooms
1 x 400g of tinned black beans, drained and rinsed
A medium-sized onion, very finely chopped
50g of rolled oats
1/ 1/2 teaspoons of cumin
2 cloves of garlic, peeled and minced
1/2 a bunch of parsley, finely chopped
50g of fine breadcrumbs
1/ 1/2 teaspoons of smoked paprika
Olive oil, about 3 tablespoons
Salt and pepper
Pasta of your choice to serve ( optional )
1. Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
2. Meanwhile, heat 1 tablespoon of olive oil on a frying pan. Add the onion and fry over low heat for 10 mins or until softened and translucent. Add the garlic and paprika, cumin and cook for 1 more min.
3. Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the breadcrumbs and the cooked onion mixture. Strain and finely chop the porcini mushrooms and almost all the parsley to the onion and bean mix (keep the liquid from the mushrooms for soup or risottos). Season a with salt and pepper and roll into 8 medium-sized balls, or 12 small ones and chill in the fridge for about 15 minutes.
4. Heat the oven to 200c. Heat the remaining 2 tablespoons of olive oil for the meatballs in a non-stick frying pan over medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for about 15-20 minutes.
5. Add the cooked meatballs to the pan of sauce of your choice and toss everything to coat, then scatter with the remaining parsley.
Serve these Healthy High-Protein Vegan ‘Meatballs’ with pasta, cooked soft polenta or you can even dip them in your favorite dipping sauce, or even have them on your salad or even inside a wrap! They are so versatile!