Vegan ‘Meatballs’

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Many people are choosing to spend their extra time stuck at home experimenting with different recipes. I have been doing the same too and have to admit some of the recipes have not turned out as I wanted. It is not the case with the one below though! 🙂

These vegan ‘meatballs’ are packed with nutrition and flavour. Besides the fresh mushrooms, which you will always find on our weekly shopping list of fresh produce, all other ingredients are staples in our kitchen.

The sauce derives its creamy texture from the cashew nuts combined with a simple roux. This is flavoured with dijon mustard and vegetable stock. It is a perfect sauce for these meatballs, however you can use it with other dishes like a plate of pasta.

Although there is some work involved until you form the meatballs, they are easy to prepare. They are great to prepare in big batches and freeze too, and you will find them ready next time you want a quick meal. 🙂

I served these vegan ‘meatballs’ with a jacket potato. However, they are great served on their own as a snack, with mashed potatoes, or on top of a plate of pasta. 😋

I hope you give this recipe a go and that it will cheer you up while staying safe indoors!

Vegan 'Meatballs'

  • Servings: 4
  • Difficulty: easy
  • Print

Delicious, flavourful 'meatballs' in a creamy, luscious sauce

Ingredients

For the veggie balls:

  • 4 tbsp olive oil
  • 350g mushrooms, roughly chopped
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp chilli flakes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp paprika powder
  • 1 400g-can kidney beans, rinsed and drained
  • 50g ground oats
  • Sea salt & black pepper

For the sauce:

  • 75g cashew nuts, soaked for at least 2 hours
  • 1 tbsp soy sauce
  • 3 tsp dijon mustard
  • 40g vegan butter
  • 2 tbsp flour
  • 1 tsp vegetable stock powder (optional)
  • Water, as necessary

Directions

  1. For the veggie balls: In a large frying pan, heat 3 tablespoons olive oil and add the chopped mushrooms. Let them cook for 5-7 minutes without touching them. Flip them over and cook for another 2 minutes. Remove from the pan and set aside.
  2. In the same frying pan, heat the remaining tablespoon of olive oil. Add the onion and cook for 5 minutes until transparent. Add the garlic and chilli flakes and cook for another 1-2 minutes.
  3. Add the kidney beans and the dried herbs and paprika powder. Turn off the heat and toss everything together, adding the mushrooms back into the the pan.
  4. Transfer the mixture to the food processor, add the ground oats and season with salt and black pepper. Pulse for a couple of seconds until everything is into small pieces and the mixture is well combined. The mixture should hold together when you form a ball.
  5. Form the mixture into 20 meatballs, place them on tray/plate and place them in the refrigerator for at least 30 minutes. Meanwhile, you can prepare the sauce.
  6. For the sauce: In the blender, add the cashew nuts, soy sauce and dijon mustard and blend until all combined. Add some water to help make the mixture smooth.
  7. In the same frying pan you were using before, melt the butter and add the flour. Cook for 2-3 minutes over medium heat.
  8. Add the cashew nuts mixture, the vegetable stock powder and some water, while whisking constantly. If the sauce is too thick, add more water to achieve the desired consistency.
  9. Cooking the meatballs: You can either bake the meatballs at 180 degrees Celsius for 15-20 minutes or fry them in a tablespoon of oil in a non-stick pan until golden on all sides. Both would work just fine.
  10. Serve with mashed potatoes, jacket potatoes, vegetables of your choice or over a plate of pasta together with the creamy sauce!

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