Vegan Black Bean Meatballs are slightly crispy on the outside and filled with loads of flavor on the inside. The combination of spices make these the best Vegan Black Bean Meatballs.
I recently tried prepackaged vegan meatballs from a local grocery store and I must say they tasted delicious. I don't eat a lot of processed foods because of the unhealthy ingredients that are typically added to these products. I decided I had to create my own vegan meatball recipe and the results are far from disappointing. Vegan Black Bean Meatballs come together easily and they are super simple to make. They are versatile and can be added to many dishes such as rice or pasta. Vegan Black Bean Meatballs are a delicious plant based protein and they will quickly become part of your regular meal rotation.
Ingredients
- Ground Flax Seeds - Used to make flax eggs in this recipe.
- Water - Mixed with the ground flax seeds to make flax eggs.
- Black Beans - used as the base of these Vegan Black Bean Meatballs.
- Garlic Powder, Onion Powder, Pepper and Salt - spices to add flavor.
- BBQ Sauce - Make sure to use a vegan variety.
- Bread Crumbs - Helps to bind the Vegan Black Bean Meatballs together.
- Olive Oil - To cook the Vegan Black Bean Meatballs.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line a 2 baking sheets with parchment paper.
Add ground flax seed and water to a small bowl. Whisk to combine. Place bowl in fridge.
Spread drained and rinsed black beans onto the baking sheets. Bake at 350F for 8-10 minutes. Remove beans from oven and let cool for 10 minutes.
Transfer black beans to a large bowl. Use a potato masher to mash beans. Continue until most of the beans have been mashed.
Add flax eggs, spices, BBQ sauce and bread crumbs to the bean mixture. Use your hands to combine the ingredients. Form mixture into 1 inch balls.
Add olive oil to a medium sized frypan. Preheat frypan to medium high heat. Once the pan has heated, add Vegan Black Bean Meatballs. Cook for 3 minutes per side or until they start to brown. Rotate to brown all sides. Continue with remaining Vegan Black Bean Meatballs. Makes 24 meatballs. Serve immediately.
Hint: Make sure most of the beans have been mashed. If they are not mashed it will be difficult to to form the mixture into balls
Substitutions
- Breadcrumbs - Gluten free breadcrumbs can be substituted for the breadcrumbs.
Variations
- Spicy - add dried red chilies flakes to add some heat to this recipe.
Equipment
I used two large metal baking pans to precook the black beans. Any type of baking sheet can be used as long as it's lined with parchment paper.
A potato masher works the best for mashing the beans but a fork can be used if needed.
Storage
Vegan Black Bean Meatballs are best served immediately. They tend to lose some of their crispiness if they sit too long.
Vegan Black Bean Meatballs can be stored in the fridge for up to three days. Reheat in a pan with a little bit of olive oil. They can also be reheated in the microwave.
Vegan Black Bean Meatballs freeze well. Place in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature. Reheat on the stovetop or in the microwave.
Top tip
Do not overcook the black beans when precooking them. If the beans start to split open, remove them from the oven immediately. Vegan Black Bean Meatballs will be dry if the beans have been overcooked.
FAQ
Don't substitute the black beans for another type of bean in this recipe because it will change the taste.
Vegan Black Bean Meatballs can be substituted in place of meatballs in your favorite recipes. They pair nice with pasta and rice.
Related
Looking for other recipes like this? Try these:
Recipe
Vegan Black Bean Meatballs
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 2 cans (540ml each) black beans rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup BBQ sauce
- ¼ cup bread crumbs
- 2 teaspoons olive oil extra virgin
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Add ground flax seeds and water to a small bowl. Whisk to combine. Place in fridge.
- Spread drained and rinsed black beans onto the baking sheets. Bake at 350F for 10 minutes.
- Remove beans from oven and let cool for 10 minutes.
- Transfer black beans to a large bowl. Use a potato masher to mash beans. Continue until most of the beans have been mashed.
- Add olive oil to a medium sized frypan. Preheat frypan to medium high heat.
- Add flax eggs, spices, BBQ sauce and bread crumbs to the bean mixture. Use your hands to combine the ingredients. Form mixture into 1 inch balls.
- Once the pan has heated, add Vegan Black Bean Meatballs. Cook for 3 minutes per side or until they start to brown. Rotate to brown all sides.
- Continue with remaining Vegan Black Bean Meatballs. Makes 24 meatballs. Serve immediately.
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