Vegan Fried Meatballs
These Vegan Fried Meatballs are a mouthwatering twist on a classic favorite, delivering all the savory, crispy goodness of traditional meatballs without any animal products. Crafted from a wholesome base of black beans and finely chopped button mushrooms, these plant-based meatballs are packed with bold umami flavors and a satisfying texture. The addition of nutritional yeast, Italian seasoning, and a touch of soy sauce elevates their taste profile, while a flaxseed and water mixture ensures perfect binding in this egg-free recipe. Golden brown and irresistibly crispy thanks to a quick fry in oil, these meatballs pair beautifully with your favorite vegan dipping sauces or as a hearty addition to spaghetti, subs, or grain bowls. Ready in just under an hour, this vegan recipe is perfect for weeknight dinners or as a crowd-pleasing appetizer. Indulge in this comforting, protein-packed, and flavor-filled dish that proves plant-based eating can be both delicious and satisfying!
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Recipe Information
Ingredients
- 200 grams Button mushrooms
- 200 grams Canned black beans, drained and rinsed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 60 grams Oat flour
- 3 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 50 grams Breadcrumbs
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 250 milliliters Neutral oil for frying
Instructions
In a small bowl, mix ground flaxseed with water. Let this mixture sit for about 10 minutes to thicken; this will act as an egg replacer.
Chop mushrooms finely and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
Add the chopped mushrooms to the skillet. Cook for another 6-7 minutes until the mushrooms are tender and any released moisture has evaporated.
Transfer the mushroom mixture to a food processor. Add the black beans, oat flour, nutritional yeast, soy sauce, breadcrumbs, Italian seasoning, salt, black pepper, and the prepared flaxseed mixture.
Pulse the mixture until it's well combined but still has some texture. Be careful not to over-process.
Using your hands, shape the mixture into small balls, about 1.5 inches in diameter. This should make approximately 16-20 meatballs.
In a deep frying pan, heat neutral oil over medium heat until shimmering.
Fry the meatballs in batches, turning occasionally, until golden brown and crispy on all sides, about 4-5 minutes per batch.
Transfer the fried meatballs to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite vegan dipping sauce or as a part of a main dish.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.8 g | 395% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 13.0 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
