The best vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor.
Course Main Course
Cuisine Vegan
Keyword Vegan Food
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Servings 3
Calories 84kcal
Equipment
Whisk
Oven
Spoon
Baking Sheet
Ingredients
1cupof water
2cupsof polenta
½tsporegano
½tbspthyme
1 ½cupscorn
For the sauce
2tomatoesvery ripe
1tbsptomato concentrate
2garlic clovescrushed
1tbspbasilchopped
1 ½tbspof olive oil
½tbspof sriracha sauce
Instructions
Bring the water to a boil, then add the polenta slowly while whisking.
Reduce the heat; then continue whisking until thickened, about 3 minutes.
Add the oregano, thyme; corn, salt, mix your ingredients very well.
Pour into a dish and refrigerate for 1 to 2 hours
Preheat the oven to 400°F.
Take a little polenta with a spoon, make a ball then place on the baking sheet covered with baking paper.
Repeat until you run out of corn polenta. Bake for about 20 minutes.
Meanwhile, prepare the sauce, mixing all the ingredients with salt.
Serve the meatballs with the sauce!
Notes
NUTRITIONAL FACTS: Calories 165g / Fats 5g / Cholesterol 12mg / Total Carbohydrate 28g / Protein 4g