BEST EVER VEGAN MEATBALLS IN TOMATO SAUCE
Vegan comfort food heaven! Packed with veggies and surprisingly easy to make. The whole family will love them!
Ingredients
- 400 g can black beans drained and rinsed
- 2 tbsp olive oil
- 1 onion finely diced
- 250 g mushrooms finely diced
- 3 cloves of garlic minced
- 150 g oats
- 1 tsp dried oregano
- 2 tbsp tomato puree
- 1 tbsp miso paste
- sea salt & freshly ground black pepper
FOR THE SAUCE
- 2 tbsp olive oil
- 2 cloves of garlic minced
- 1 medium onion finely chopped
- ½ tsp paprika
- 700 g jar passata
- 2 tsp sugar
- 30 g fresh basil roughly chopped
Instructions
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Preheat the oven to 170°c (fan assisted)/190°c/gas 5.
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Pour the drained black beans onto a baking tray and bake for 15 minutes until dry and cracked open. Don’t skip this step! It’s important for the texture of the finished meatballs.
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Meanwhile, heat a large frying pan over a medium heat and add the oil. Once hot, add the onion and mushrooms and fry for 8-10 minutes, until soft and translucent. Add the garlic and fry for a further minute or so.
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Blitz the oats into a flour in a food processor. Add the mushroom mixture, baked black beans, dried oregano, tomato puree and miso paste. Season generously with salt and black pepper, and blitz again into a sticky dough.
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Use oiled hands to form the mix into small meatballs and place them on a oiled baking tray. Bake for 25-30 minutes until crisp on the outside and dry to the touch.
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Whilst the meatballs are in the oven, make the sauce. Heat the same large frying pan over a medium heat and add the oil. Once hot, add the onion to fry for 8-10 minutes, until soft and translucent. Add the garlic and paprika and fry for a further minute or so, just to soften. Add the passata and sugar along with 175ml water, swirling it in the passata jar first to rinse it out. Season well with salt and black pepper, then increase the heat and bring to a simmer. Reduce the heat slightly and cook for 25-30 minutes. Taste and adjust the seasoning then stir through most of the basil, saving some for serving.
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Add the meatballs into the tomato sauce and simmer for a further 5 minutes. Serve with spaghetti, parmesan, or a vegan alternative, and the remaining basil.
Want more dinner recipes like these Vegan Meatballs? Try my Lentil Shepherds Pie!
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