Vegan Black Bean & Sprouted Quinoa Meatless Meatballs a.k.a. Making Meatless Meatballs A Thing Since 1990 (Lol, JK!)

Vegan Black Bean & Sprouted Quinoa Meatless Meatballs a.k.a. Making Meatless Meatballs A Thing Since 1990 (Lol, JK!)

Hi my loves!

<3

In my continued effort to switch to a more plant-based diet, these babes came to life!! And oh baby am I ever glad that they did! They’re full of flavour, full of nutrition & are guaranteed to leave you full of energy!

They’re vegan, grain, gluten, egg, refined sugar, oil & breadcrumb free & full of healthy fats thanks to the tahini, sprouted grains, plant protein, fibre, anti-inflammatory spices & seasonings & lots of cheesy flavour without the cheese!

I freaking love black beans for so many reasons. #1, the flavour is BOMB. They have this nutty, creamy & delicious flavour that works well in both sweet baked recipes, but also savoury ones! They also pack a ton of health benefits, such as:

  • full of fibre (soluble & insoluble!), potassium, folate, vitamin B6, manganese, iron, phosphorus & antioxidants
  • they are also low in cholesterol, which helps support heart health & their fibre content also helps lower the total amount of cholesterol in the blood & decrease the risk of heart disease
  • they’re a high source of plant-based protein & amazing for boosting energy levels
  • amazing for digestive health

INGREDIENTS:

  • 1 cup sprouted quinoa (cooked)
  • 1 can organic black beans (no salt added)
  • Huge handful chopped fresh cilantro
  • 1 small white or yellow onion, diced
  • 2 tbsp. nutritional yeast
  • 5 tbsp. psyllium husks
  • 1 tsp. smoked paprika
  • 2 tbsp. raw organic tahini
  • Juice from one lemon
  • 1 tbsp. yellow organic mustard
  • Sea salt & black pepper to taste

TO MAKE:

  • Add all the ingredients to a large mixing bowl & mix until incorporated. You should be able to roll the batter into balls without it falling apart or getting too crumbly.

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  • Preheat the oven to 350F & line a baking sheet with parchment paper.
  • Roll the batter into 14-16 meatballs, depending on the size you want & place them on the baking sheet.

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  • Bake for 30 minutes, until browned & firm to the touch.

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  • Enjoy!

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HOW GOOD DOES THIS PLANT-BASED LETTUCE WRAP DINNER LOOK?

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