These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen! 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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📖 My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:

🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

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INGREDIENTS:

Vegan meatballs:
1 (15 oz) can black beans drained and rinsed (250 g)
1/4 cup (35 g) sunflower seeds
1/2 cup (45 g) oats (gluten-free if needed)
2 tbsp (60 g) tomato paste
2 cloves of garlic
1/2 large onion chopped
2 tbsp ground chia seeds or flax seeds
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
Sea salt and pepper to taste
Oil for frying

Gravy:
1 1/2 cups (360 ml) vegetable broth or water
1/3 cup (80 ml) plant-based cream or canned coconut milk
2 tbsp (60 g) tomato paste
1/2 tsp fresh ginger (minced)
3 tsp curry powder
1 1/2 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp cumin
1 tsp turmeric (optional)
1/2 tsp nutmeg
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1 tsp coconut sugar (or brown sugar)
sea salt and pepper to taste
1 tbsp cornstarch (to thicken)
Fresh parsley to garnish

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