MEATY VEGAN MEATBALLS

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These meatballs are easy to make, full of flavor, and a must-have for pasta night!

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INGREDIENTS – ¾ cup rolled oats – ¾ cup chopped walnuts – 1 (14 ounce or 400 gram) can black beans, drained and rinsed – ⅓ cup chopped onion – 3 garlic cloves, minced – 2 tablespoons soy sauce – 2 tablespoons tomato paste – 1 teaspoon dried oregano – ½ teaspoon dried thyme – 1 teaspoon fennel seed – ¼ teaspoon red pepper flakes, or more to taste – Salt & pepper, to taste – Olive oil

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STORAGE Leftover vegan meatballs will keep in a sealed container in the refrigerator for about 4 days, or in the freezer for about 3 months.

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FREQUENTLY ASKED QUESTIONS Are these vegan meatballs gluten-free? They are if you use gluten-free tamari and certified gluten-free rolled oats.

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Can I place these vegan meatballs in my pasta sauce while it cooks? I don't recommend it. They hold up fine if you serve or even store them in sauce, but I'd be afraid they'd fall apart in simmering sauce.

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How are vegan meatballs served? They're great over pasta with tomato sauce. You can also stuff them in a sandwich — they make awesome vegan meatball subs. They even work as appetizers on a platter with cute little toothpicks!

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Click the link below to see the full recipe!

connoisseurusveg.com