Get ready for the most delicious, most satisfying, meatiest vegan meatballs ever! These meatballs are easy to make, full of flavor, and a must-have for pasta night!
- ¾ cup rolled oats
- ¾ cup chopped walnuts
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- ⅓ cup chopped onion (about 1 small 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, for spraying or brushing
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Preheat the oven to 400°F and either line a baking sheet with parchment paper or lightly oil an oven safe skillet.
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Place the oats into the bowl of a food processor fitted with an s-blade. Blend to a powder.
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Add the walnuts and blend again until they're finely chopped.
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Add the beans, onion, garlic, soy sauce, tomato paste, oregano, thyme, fennel and red pepper flakes. Pulse the machine until the ingredients are finely chopped and well mixed, stopping to scrape down the sides of the bowl as needed.
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Taste-test the mixture and season with salt and pepper if needed. Pulse again.
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Roll the mixture into 1 ½ inch balls. You should get about 18 to 20 of them.
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Arrange the balls on the baking sheet or in the skillet and lightly brush or spray them with olive oil.
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Bake the meatballs for about 30 minutes, turning them once or twice to achieve even browning.
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Serve with tomato sauce, or sauce of choice.