Vegan Meatballs in Coconut Gravy

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.