Vegan Meatballs

by Edward Daniel

Vegan Meatballs
Prep time
Cook time
Total time
Vegan meatballs came about because I wanted to show how easy it is create an alternate nourishing meal. Once you have your base recipe you can experiment and refine and create your own version. This is simply my version of vegan meatballs. I use Aduki beans because they have a slightly nutty flavour to them and the mixed nuts and a certain texture to this dish too. The flavourings added here are intended to add depth to the vegan meatballs.
Recipe type: Main
Cuisine: Vegan, Glutenfree
Serves: 20
  • 200g Aduki beans
  • 500ml filtered water
  • 2tbs flaxseed, ground
  • 5tbs filtered water
  • 1 onion, diced
  • 2tbs olive oil
  • 3 garlic cloves
  • 1tbs coriander powder
  • 1tbs cumin seeds
  • 1tbs smoked paprika
  • 1tbs marjoram
  • 1tbs oregano
  • 1tbs tamari
  • ½ inch ginger, grated
  • ½ lemon
  • 125g oats, ground
  • 100g chopped nuts
  • Season to taste
  1. Soak the Aduki beans in water for a couple of hours. Pressure cook for about 20 minutes until they soften and yet retain a slight nutty texture to them. You can still cook over the stove but it may take longer.
  2. Mix the flaxseed with water and set to one side.
  3. Sauté the onions in oil until translucent. Place the onions into a food processor with the beans and whizz with all the other ingredients save the oats, nuts and season. Pulse for a few seconds and put into a large mixing bowl.
  4. To the Aduki bean mixture, add the oats, nuts and flaxseeds. Knead in with your hands. Season to taste.
  5. Using both hands, roll portions of the Aduki bean mixture into balls. Set to one side.
  6. When ready to serve, for example, with a marinara sauce, or combine with another dish, sauté the vegan balls in olive oil until they brown all over.




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