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Food traditionnel

Vegan meatballs with gravy

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These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen!

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Whether you’re vegan, vegetarian, flexitarian, or just want a simple recipe for ‘Meatless Mondays,’ these black bean meatballs may just be exactly what you’re looking for. They are made from a combination of black beans, sunflower seeds, oats, and several herbs, spices, and seasonings (but are also super versatile to substitutions and variations!).


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


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


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.

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