Vegan Meatballs in Coconut Gravy
Vegan Meatballs in Coconut Gravy
This tasty dish provides plenty of protein and dietary fibre. Black beans are rich in heart-friendly nutrients such as vitamin B and iron and they contain soluble fibre that helps to lower high cholesterol levels.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 400g tin black beans, drained & rinsed
- 30g mushrooms, finely chopped
- 1 tsp sweet paprika
- 1 tsp oregano
- 1 tsp dried basil
- Pinch chilli flakes
- Pinch sea salt
- 1 tbsp tomato paste
- Handful fresh parsley or coriander, reserve some for garnish
- 50g rolled oats
- 50g breadcrumbs
- 1 tin coconut milk
- 3 tbsp red curry paste
- 1 tbsp honey
- 2 tbsp smooth peanut butter or almond butter
Method
- Preheat the oven to 180°C and line a baking tray with baking paper
- Pan-fry onion and garlic until the onion is translucent.
- Place well-drained beans, mushrooms, paprika, oregano, basil, chilli, sea salt, tomato paste and parsley into your food processor and pulse until you get a chunky mixture. Do not over-blend.
- Transfer mixture to a bowl and mix through breadcrumbs.
- Roll into 10 balls. Use around 2 tbsp of mixture per ball.
- Pan fry balls for 2 mins so they get a crust and then transfer them to a baking tray and bake for 15 mins.
- While the balls are cooking, make the gravy. Add gravy ingredients to frying pan over medium heat and stir until well combined.
- Once the balls are cooked, add them to the gravy and cook for a further 5 mins on simmer.
- Serve topped with fresh herbs, with a side of steamed vegetables and brown rice.
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