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Vegan Meatballs
Karina Arnold used her grandmother's beloved meatloaf recipe as inspiration for these meatless vegan meatballs.
Karina Arnold used her grandmother's meatloaf recipe as inspiration and used this website, which provides vegan recipe for classic dishes, to help tweak it into a vegan recipe.
Serves 3-4 people.
Ingredients for “meatballs”:
400g (or one can) red kidney beans
½ red onion roughly chopped
2 garlic cloves
¼ cup oats
¼ cup walnuts
4 Tbsp. nutritional yeast
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
Small handful of fresh basil
Ingredients for sauce:
½ red onion sliced
1 carrot diced
½ cup red wine (choose a vegan option if desired)
½ cup vegetable stock
300g or 1 ¼ cups tomato and basil sauce
Oil to coat pan
Preheat oven to 390 degrees and line a baking tray with parchment paper. Drain and rinse kidney beans. Add all “meatball” ingredients to a food processor and blend until mixture reaches rough or chunky consistency. Do not over-process or your meatballs will turn mushy.
Scoop about a Tbsp. of the mixture into your hand and roll into a ball. Place on tray and repeat process about 12 times. Bake in oven for about 20 minutes. While baking, prepare sauce.
Add oil to frying pan on medium heat. Add red onion and fry for three minutes, then add carrot and fry an additional three minutes, stirring occasionally. Next, add wine and simmer on low heat for five minutes. Then, add vegetable stock, tomato and basil sauce and meatballs. Simmer 10-12 minutes or until sauce has thickened. Add a pinch of corn starch of sauce isn’t thickening. Remove pan from heat, let cool slightly, and enjoy!
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