These vegan black bean meatballs are a low-budget, fiber and protein-rich, nutrient-dense, pantry-friendly vegan meatball recipe to enjoy as an appetizer, with pasta and marinara, and more!  Gluten-free, dairy-free, oil-free plus ready in under 30 minutes!

 Ingredients – 1 C of oat flour  – 1 ½ Tbsp of flax seeds (ground) – 1 (15-oz) can of black beans – 1 C of rolled oats – 1 ½ tsp of salt – 1 tsp of smoked paprika – 1 tsp of garlic powder – 1 tsp of onion powder – Bread Crumbs  – Oil 

Instructions – Preheat the oven to 450 degrees F (232 degrees C). – Cut the cauliflower into thin strips about ½ inch wide, and 2 -3 inches long. – Whisk the flour, plant-based milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in a bowl until thoroughly combined.

Instructions – Drain your black beans and rinse till the water runs clear, fill your can back up with water (with the beans still in the can), and pour it all into your food processor. Pulse till smooth. – Combine your rolled oats (blended and regular), bean purée, and seasonings till fully incorporated, and let rest for 5 minutes to thicken.

Instructions – Portion out 1 in. scoop balls and roll in bread crumbs for an even coat. Fry for about 2-3 minutes on each side, rotating/flipping every couple minutes till dark golden brown all over. Or bake for 6-8 minutes, flip and repeat. – Serve with warm marinara and/or over veggie pasta, enjoy!

Recipe Notes: To adjust the size: Make small, medium, or large meatballs or patties and adjust the cooking time. For example, large patties will need 20-24 minutes in the oven. To avoid dense bean meatballs: It’s all about how much you process the beans. When slightly chunky, the air between the pieces makes for a lighter meatless meatball vs. using a dense paste.