Easy Vegan Gluten Free Black Bean Meatballs (3 Ways)
Katherine Kyle
These vegan gluten free meatballs come together very quickly with the whizz of the food processor and without any chopping. You can cook them in a pan, air fryer, or oven. They are a delicious source of plant based protein.
2TeaspoonsOf My Homemade Burger SeasoningOr 1 Teaspoon Paprika, 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, And A Pinch Of Black Pepper
1TeaspoonOf My Homemade Italian SeasoningOr ½ Teaspoon Of Basil, ½ Teaspoon Of Oregano, And ½ Teaspoon Parsley
1TeaspoonSalt(Or 4 Teaspoons Tamari)
Instructions
Add the canned black beans, onion, oats, burger seasoning, Italian seasoning, and salt to a food processor. Process until you can form a ball that sticks together. Don’t over-process. Scrape down the sides and stir.
Roll small balls of the mixture to form meatballs. To make things easier, I like to use a small scoop.
Cook your meatballs using one of the following options:
Fry
You can fry them on a medium heat, in a non-stick pan with or without oil, turning them until they are golden on all sides. I like to use an oil spray for fewer calories.
Air Fryer
Spray a little oil spray on the bottom of your air fryer. Place the meatballs in the air fryer basket and spray them with a little oil spray. Cook at 200C/ 400F for 5-10 minutes, shaking the basket every few minutes. Check on them frequently.
Oven
Add your meatballs to a non-stick baking tray, spray them with oil, and bake them at 200C/ 400F for 15-20 minutes until they are golden.
Video
Notes
This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan, air fryer, or oven.The nutritional information is for one serving of the entire meal including side dishes, sauces, veg, garnishes, and any other elements listed under the ingredients.