Servings: 2 servings

Vegan 'Meatballs' with Spaghetti and Tomato Sauce

These vegan and healthy Mushroom and Bean 'Meatballs' are simple to prepare and make a perfect lunch or dinner! Especially in combination with a flavorful tomato sauce and pasta, it’s truly a winner! This dish is quick & easy to make and a delicious plant-based alternative to the traditional 'meatball' based dish. You can even make these in bulk and freeze a batch for future meals or form them into patties to make a burger or enjoy them just as a snack!
5 from 3 votes
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Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Bianca Zapatka

Ingredients

For the bean balls:

  • 1 15 oz can kidney beans
  • 200 g mushrooms chopped (*see recipe notes)
  • 1/3 heaped cup walnuts (or other nuts, seeds*), finely chopped and toasted
  • 2 garlic cloves minced
  • 1/2 onion diced
  • 1/2 cup (gluten-free) rolled oats processed into a coarse flour (*see recipe notes)
  • 1 flax egg (*see recipe notes)
  • 1 tsp oregano
  • a handful of fresh basil
  • 1 tbsp tomato paste
  • 1 tsp tamari sauce
  • 1/2 tsp salt (or more to taste)
  • 1 tsp smoked paprika
  • pepper
  • chili powder (optional)
  • a splash of lemon juice

For the tomato sauce:

  • 1/2 onion chopped
  • 2 garlic cloves crushed
  • 1 can tomatoes chopped
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1/2 cube vegetable stock
  • 1/4 cup fresh basil chopped
  • salt, pepper (to taste)

further ingredients:

  • 9 oz spaghetti pasta

Instructions

Bean Balls

  • Preheat the oven to 350 degrees F (180 degrees Celsius) and line a large baking sheet with parchment paper.
  • Add the oats to the food processor and process until coarse flour.
  • Cut the mushrooms and onion. Mince the garlic cloves.
  • Rinse and drain kidney beans.
  • Toast the walnuts in a pan without oil until fragrant and golden.
  • In another pan, heat some oil and sauté diced onions for 3 minutes. Add the minced garlic and sliced mushrooms cook for 2-3 minutes more.
  • Add the sautéd onion, mushrooms, and garlic along with toasted walnuts and kidney beans to a food processor and pulse until coarse.
  • Stir in ground oats (or bread crumbs), the flax egg, tamari sauce, tomato paste and the seasonings.
  • Combine well and shape into balls.
  • Place each ball on the prepared baking sheet an inch or two apart.
  • Bake for about 25-30 minutes until golden on both sides. (Gently flip the balls halfway through.)

Tomato Sauce

  • Heat up olive oil in a saucepan and add the onions. Cook on medium heat for around 5 minutes until glazed.
  • Add the garlic and cook for another minute. Then add the chopped tomatoes, vegetable stock, tomato puree and fresh basil. Simmer for about 5 minutes or until the sauce thickens slightly.
  • After baking, fold the balls into the sauce. Serve with spaghetti or other pasta and tomato sauce and sprinkle some of nutritional yeast on top, if you like.
  • Enjoy! :-)

Notes

- Instead of mushrooms, you can also use other vegetables or just leave them out completely.
- To make this recipe nut-free, you can use sunflower seeds instead.
- Instead of oats, you can also use (gluten-free) bread crumbs.
- To make the flax egg, whisk together 1 tbsp ground flax and 3 tbsp water in a mug and let it swell until jelly.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!