During the month of Veganurary I want to share as many recipes with you as I can to help those of you who are just venturing into a more plant based lifestyle. Even if that’s having one day a week of plant based eating, you are doing great things! I want to spread the message that eating more plants is not about restricting yourself from other things. Its about an abundance of delicious natural foods and also about being more creative in the kitchen.
Now I don’t know about you but i’m not a fan of ‘fake meat’. Don’t get me wrong, it serves a purpose for those just transitioning into a more plant based way of eating, its a great substitute for those missing meat, but I prefer to make my ‘meaty’ things out of vegetables. These meatballs have long been one of my favourite things to make in the last few years. They are filling, nutrition, packed full of protein and hearty!
1/2 can black beans
4 tablespoons ground almonds
1 tablespoon liquid smoke
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
First you need to cook off the mushrooms. I like to fry mine with a touch of olive oil for 5-8 mins until golden brown.
Next add the mushrooms with the quinoa and black beans into a blender or food processor. Pulse this, do not blend as we don’t want the mixture to be totally smooth. You want to still see the quinoa texture in it.
Put this mixture into a large bowl and stir in the ground almonds, liquid smoke and rest of the spices.
Mould into little balls and bake in the oven at 180 degrees celsius for 20 minutes.
Take them out and fry them to finish in a large pan with olive oil for 2 mins each side on high heat. This is when you can add any sauce you like.
I love to serve this with butternut spaghetti or wholewheat pasta!