I had my girlfriends over for dinner recently and was stressing about what to make them. They’re omnivores and major foodies, so I had to bring my A game to show just how flavourful vegan food is. Once I settled on pasta it came to me — vegan meatballs! Odd given I never ate them in my pre-vegan days, but I enjoy putting a plant based spin on anything and everything.
There are countless vegan meatball recipes available online, and most seem to include lentils or tempeh — both incredible options! However, I’m obsessed with beans, and since I had a can of cannellini beans in the pantry I decided to roll with the punches.
A lot of time and thought has gone into developing this recipe, and I hope you love it as much as my friends and I did! The combination of herbs worked beautifully with the beans (which absorbs flavour incredibly well). The tomato paste gives the meatballs a look not too dissimilar from regular meatballs, and adds a hint of sweetness.
There’s nothing nasty in these bad boys — just great plant based foods to truly nourish your body, mind, and soul. It helps of course, that they’re utterly delectable.
So get cooking and be sure to share a pic on Insta with the hashtag #thehungrypiggy so I can drool over your dinner!
Healthy Vegan Meatballs
- 1 can of cannellini beans (drained)
- 1 white onion (diced)
- 4 garlic cloves (finely chopped)
- 1 cup raw walnuts
- 1/2 cup nutritional yeast flakes
- 1/2 cup tomato paste
- 1/4 cup fresh parsley
- 1ts paprika
- 1ts salt
- 1ts ground black pepper
- 1 cup breadcrumbs
- Preheat your oven to 175 degrees celsius.
- Heat up a frying pan then add 1 tablespoon of oil. Brown the onion and garlic on low heat and cook until softened. Leave to cool slightly before moving to the next step.
- In a food processor, add the onions, garlic, and the cannellini beans and combine. Add the remaining ingredients EXCEPT the breadcrumbs, and process.
- Add processed mix into a bowl with the breadcrumbs. Using a wooden spoon (or your hands), mix the ingredients together until the breadcrumbs are fully combined.
- Chill the mixture for 10 minutes in a fridge.
- Line a tray with baking paper. Remove mixture from fridge and roll into meatballs before adding to tray. Pro tip: I find it easier to mould the mixture into balls by really forming them in my hands. The more I press between my hands, the easier they come together.
- Bake for 20 minutes, making sure to turn the meatballs over halfway through for an even cook.
- Serve with my spicy marinara pasta sauce on a bed of fresh spinach or your favourite pasta (I like chickpea spaghetti for an extra protein hit).