Vegan meatballs with gravy by @elavegan 🧡 . (Serves 3) Ingredients Vegan meatballs: One 15 oz can black beans drained and rinsed (250 g) 1/4 cup sunflower seeds (35 g) 1/2 cup oats (gluten-free if needed) (45 g) 2 tbsp tomato paste (60 g) 2 cloves of garlic 1/2 large onion, chopped 2 tbsp ground chia seeds or flax seeds Spice mix: 1/2 tbsp onion powder, 1 tsp garlic powder, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes Sea salt and pepper to taste Oil for frying Gravy: 1 1/2 cups vegetable broth or water (360 ml) 1/3 cup plant-based cream or canned coconut milk (80 ml) 2 tbsp tomato paste (60 g) 1/2 tsp fresh ginger (minced) Ground spice mix: 3 tsp curry powder, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste 1 tbsp cornstarch (to thicken) Fresh parsley to garnish Instructions Preheat oven to 390 degrees F (200 degrees C). Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs). Vegan meatballs: Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together. Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls). Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides. Transfer the balls to a baking sheet and bake in the oven for about 20 minutes. Continued below ⬇️ @bestofvegan bestofvegan Best Of Vegan

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    @bestofvegan

    1 week ago
  • Vegan meatballs with gravy by @elavegan 🧡 . (Serves 3) Ingredients Vegan meatballs: One 15 oz can black beans drained and rinsed (250 g) 1/4 cup sunflower seeds (35 g) 1/2 cup oats (gluten-free if needed) (45 g) 2 tbsp tomato paste (60 g) 2 cloves of garlic 1/2 large onion, chopped 2 tbsp ground chia seeds or flax seeds Spice mix: 1/2 tbsp onion powder, 1 tsp garlic powder, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes Sea salt and pepper to taste Oil for frying Gravy: 1 1/2 cups vegetable broth or water (360 ml) 1/3 cup plant-based cream or canned coconut milk (80 ml) 2 tbsp tomato paste (60 g) 1/2 tsp fresh ginger (minced) Ground spice mix: 3 tsp curry powder, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste 1 tbsp cornstarch (to thicken) Fresh parsley to garnish Instructions Preheat oven to 390 degrees F (200 degrees C). Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs). Vegan meatballs: Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together. Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls). Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides. Transfer the balls to a baking sheet and bake in the oven for about 20 minutes. Continued below ⬇️

    Vegan meatballs with gravy by @elavegan 🧡
    .
    (Serves 3)
    Ingredients
    Vegan meatballs:
    One 15 oz can black beans drained and rinsed (250 g)
    1/4 cup sunflower seeds (35 g)
    1/2 cup oats (gluten-free if needed) (45 g)
    2 tbsp tomato paste (60 g)
    2 cloves of garlic
    1/2 large onion, chopped
    2 tbsp ground chia seeds or flax seeds
    Spice mix: 1/2 tbsp onion powder, 1 tsp garlic powder, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes
    Sea salt and pepper to taste
    Oil for frying
    Gravy:
    1 1/2 cups vegetable broth or water (360 ml)
    1/3 cup plant-based cream or canned coconut milk (80 ml)
    2 tbsp tomato paste (60 g)
    1/2 tsp fresh ginger (minced)
    Ground spice mix: 3 tsp curry powder, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste
    1 tbsp cornstarch (to thicken)
    Fresh parsley to garnish
    Instructions
    Preheat oven to 390 degrees F (200 degrees C).
    Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
    Vegan meatballs:
    Put all ingredients (except oil) to a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.
    Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
    Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.
    Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.

    Continued below ⬇️

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Gravy: To make the gravy, simply add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth while stirring. Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and let simmer over medium heat for about 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be). In a small bowl mix cornstarch with a little bit of water and add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes. Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta or rice! Store leftovers of the gravy in a container in the fridge (can be kept in the fridge for about 3-4 days). [As posted on elavegan.com] @elavegan