Bean-Based Vegan Meatballs (No TVP, No Fake Meat)

Cast iron skillet filled with marinara sauce and vegan meatballs.

5 from 87 votes

Bean-Based Vegan Meatballs (No TVP, No Fake Meat)

For Vegan Meatballs that DO NOT DISAPPOINT, you'll want to use my bean based recipe. No TVP, No fake beef processed products are needed for delicious meatless meatballs that hold together and taste incredible.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 147kcal

Author: Debra Klein

Equipment

Ingredients

1 can chick peas 15.5-oz
1 can pinto beans 15.5-oz
¼ cup tomato paste
¼ cup ground flax
½ cup oat flour grind old fashioned rolled oats
2 Tablespoons olive oil extra virgin
4 cloves garlic finely grated, minced or pressed
1 shallot minced
½ cup chopped fresh flat leaf parsley
¼ cup nutritional yeast
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes
½ teaspoon sea salt

Instructions

Preheat oven to 425. Line large rimmed baking sheet with unbleached parchment paper.
Rinse and drain beans. Place all 3 cups into a large mixing bowl and use a potato masher or fork to roughly mash. Some chunks are ok, but not whole beans. The goal is slightly chunky, definitely not a smooth paste.
To the bowl, add tomato paste, olive oil, ground flax, oat flour, shallot, parsley, nutritional yeast, spices, pepper and salt. Finely grate the garlic cloves over the bowl. Mix until everything is well distributed.
Use a medium sized cookie scoop or 2 Tablespoons to scoop out 18 golf ball sized portions onto the prepared pan. Wet your hands and roll each portion into a ball.
Bake in preheated oven for 20 minutes. Roll onto another side and then bake for another 15 minutes, until edges are crisp and center is tender.

Notes

Nutritional information was based on one recipe making 18 vegan meatballs and a serving size of 3 meatless balls.

Meal Prep and Storage

Make ahead: Absolutely! Stop after making "dough" and refrigerate for up to 2 days before baking. You can also scoop out into balls, flash freeze and then transfer those balls to a freezer safe container.
To store: Store in airtight container in the fridge for 4-5 days or freezer for 3 months.
To reheat: Already baked meatless meatballs can be reheated in the oven at 400 for 15 minutes until heated through. If your leftovers have tomato sauce on them, it's best to reheat in a large saucepan over low heat.
To freeze: Take frozen meatball dough balls and place on parchment lined baking tray. Allow to come to room temp if you have time and then bake as directed. If you don't have time, preheat oven to 350 and bake for 30 minutes, then increase the temperature to 425, roll them over and bake for another 15 minutes until heated through and golden.

Nutrition