Vegan Meatballs: 3 Delicious Recipe Ideas

In this article, we present you with 3 delicious recipe ideas for vegan meatballs. All three are easy and quick to prepare and are sure to taste good for the whole family. You will also find suggestions for suitable sauces and side dishes.

Vegan kidney bean meatballs

Unusual but quite tasty and also very variable: Vegan meatballs made from kidney beans are quick and easy to make yourself. You will need: 1 can of kidney beans, coconut or olive oil, 2 shallots or 1/2 onion depending on your taste, 200 g cooked quinoa, 3 to 4 teaspoons vegan parmesan, fresh and dried spices of your choice, salt, and pepper

• Drain the kidney beans well. Then place them on a baking tray lined with baking paper in the oven preheated to around 170-180 degrees. The beans should remain in the oven for a good 10 to 15 minutes until they are dry and cracked.
• Fry the chopped shallot or onion in olive oil. They should become glassy and soft.
• Then puree the beans along with the onion and spices of your choice. The mass should be crumbly at the end. It shouldn’t be a homogeneous paste.
• Now add cooked quinoa and parmesan to the mass. The quinoa sticks best if you cook it the day before and leave it in the fridge until just before tossing it with the beans, parmesan, and onions. You should now season the mass with salt and other spices of your choice.
• Now form balls from the mixed bean mixture. Cover them with foil and let them sit in the fridge for about an hour or more (possibly up to the day after).
• Finally, you can fry the balls in oil or fry them in the oven with a little oil in a baking pan.
• The kidney bean meatballs taste best with self-righteous guacamole or a hot sauce (quasi-Mexican style).

Kottbullar in vegan

Now it’s Swedish. Most people know Köttbullar from the IKEA restaurant. We explain how you can make a vegan version of the delicious meatballs yourself. You need the following ingredients: 100 g lentils, olive oil, 1 onion or shallot, 150 g mushrooms (mushrooms, porcini, chanterelles), 2 – 4 cloves of garlic, 1 – 2 teaspoons cumin, 80 g rolled oats, soy sauce, salt, and pepper. You also need fresh parsley if possible.

• First, you should cook the lentils (you will always find the right instructions on the package, different types of lentils differ slightly from each other). Meanwhile, also heat oil in a pan and fry the finely chopped onion until translucent.
• Now add the chopped garlic, mushrooms, and cumin and sauté until the mushrooms are soft. Meanwhile, you can put the oatmeal in a blender and grind it into flour.
• Add the cooked lentils and the contents of the pan to the flour. Operate the mixer only intermittently so that a granular mass develops. Then season with salt and pepper and put the mixture in the fridge overnight.
• The next day, roll the balls. At the same time, you should preheat the oven to about 180 degrees. Then place the meatballs on a baking sheet lined with parchment paper. Brush them with oil to keep them from drying out while baking.
• Overall, the Köttbullar should spend a good 30 minutes in the oven at 180 degrees. After about 15 minutes you should carefully turn them.
• We recommend pasta or spaetzle as side dishes or, to make it a little more exotic, sweet potato puree.
• Cream sauces (cream sauces) or mushroom cream sauces also go well with the Swedish-style vegan meatballs. You must use vegan cream for this.

Meatballs once pithy

The following recipe not only comes up with a good portion of legumes but also with a wide variety of seeds. This makes the dish very healthy. Ingredients required: 200-250 g beans of your choice, 80-100 g oatmeal, pumpkin seeds, 1 tbsp each of linseed, sesame, and sunflower seeds, 1 level tbsp vegetable stock, 1 – 2 tbsp tomato paste, 2 tsp mustard, 2 shallots, olive oil

• Boil the beans until they are done. Then you should roughly mash them with a fork. Sauté the chopped onions at the same time until translucent.
• Put all the dry ingredients in the blender. Roughly chop the ingredients until they are all broken up but still grainy. This way the meatballs will retain their bite later.
• Now mix the cooked and mashed beans, fried onions, tomato paste, and mustard with the dry ingredients.
• You can leave the mixture in the fridge for a day or shape it directly into balls. Finally, you should fry the balls in oil until golden brown.
• The meaty meatballs go well with, for example, tomato sauce and roasted vegetables or spinach.