Vegan Black Bean & Mushroom Balls

A plant-based meal perfect for lunch or dinner, entertaining guests or meal-prep. These protein and fibre rich vegan ‘meatballs’ made with black beans and mushrooms will make you forget you’ve even skipped the meat. You’ll be a Meatless Monday pro in no time!

Nutrition info:

These vegan meatballs are macronutrient balanced containing protein, healthy fats, low GI carbs and fibre. The dried Shiitake mushrooms (which you can find in the Asian aisle of a supermarket or green grocer) have quite a meaty flavour, as well as being a good source of vitamin D. Turmeric provides anti-inflammatory benefits, chilli and cayenne pepper for a metabolism boost, herbs as potent antioxidants, and black pepper helps to increase the absorption of nutrients. Research suggests we should include sulfur-containing vegetables (onion, leek, garlic etc.) in our diet daily to reduce cancer risk, improve blood pressure and cardiovascular health and provide antioxidants that protect against ageing.

Serving Tip:

Serve them up Italian style with fresh tomato sauce and zucchini spirals. Pop them into a fresh salad or salad wrap. Or serve them as part of a plant-based Buddah bowl.

This recipe makes a large batch, perfect to make for Sunday dinner leaving you leftovers ready for lunches for a few days. They are also perfect for freezing, either the meatballs on their own or the entire meal with sauce and zucchini pasta.

Vegan Black Beans & Mushroom Balls

Vegan Black Bean & Mushroom Balls

A plant-based meal perfect for lunch or dinner, entertaining guests or meal-prep. These protein and fibre rich vegan ‘meatballs’ made with black beans and mushrooms will make you forget you’ve even skipped the meat.

Makes: 4 serves

Vegan Black Bean & Mushroom Balls

Prep time:

Cook time:

Ingredients:
    ”Meatballs”
  • 2x tins of black beans, rinsed and drained well
  • 200g white or brown cup mushrooms
  • 40g (1x packet) dried shiitake mushrooms, soaked in hot water for 15mins, drained and excess water squeezed out
  • 3/4 cup of almond meal
  • 2 tbls flax meal or chia seeds + 5 tbls water
  • 1 tsp dried herbs
  • 1/2 tsp turmeric
  • 1 tbls extra virgin olive oil
  • salt and pepper, to taste

  • ”Italian Tomato Sauce & Zoodles”
  • 1L bottle of tomato passata (this is just tomato puree, nothing else added)
  • 1 clove garlic, finely chopped
  • 1 brown onion, finely diced
  • 2 tsp dried herbs
  • salt and pepper, to taste
  • 1 tbls extra virgin olive oil
  • 4 zucchini, spiralised

Instructions:
  1. Pre-heat oven to 180 degrees. Line a large baking tray with baking paper.
  2. In a small bowl, add flax or chia seed plus water. Mix and set aside for 5 minutes to set. This is your vegan egg alternative and will help the balls combine.
  3. Place black beans, all mushrooms, almond meal, flax/chia egg, herbs, turmeric, extra virgin olive oil and salt and pepper into a food processor (alternatively you can mash this up but it takes a bit of hand power!). Blitz until well combined but with small pieces of beans and mushrooms still intact (if you over process it will turn into a paste).
  4. Hand roll mixture into golf ball size balls and place on the baking tray. Bake for approximately 12mins, or until lightly browned.
  5. While the balls are baking, heat a large saucepan to medium heat and add in extra virgin olive oil. Add in onion and garlic and sauté for 1-2 mins until fragrant and onions are transparent. Add in tomato puree, herbs, salt and pepper and simmer on low for 10-15mins, allowing the sauce to thicken slightly.
  6. Once meatballs are ready, remove from oven and add into the pasta sauce. Simmer for a couple of mins so the balls can soak in some of the sauce.
  7. Serve up spiralized zucchini ‘zoodles’ topped with vegan balls and sauce.

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Vegan Black Beans & Mushroom Balls