--- comments: true tags: - vegan - italian --- # :spaghetti: Ginger Sesame Vegan Meatballs ![Ginger Sesame Vegan Meatballs](../assets/images/ginger-sesame-vegan-meatballs.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:------:|:----------:| | 4 | 70 minutes | ## :salt: Ingredients - :canned_food: 1 can black beans - :mushroom: 8 ozs cremini mushrooms - :garlic: 4 cloves garlic - :garlic: 2.5 Tbsp ginger - :seedling: 3 stalks green onion - :pancakes: 1 Tbsp maple syrup - :rice: 1 cup quinoa - :sake: 1 tbsp sesame oil - :sake: 2 tbsp tamari ## :cooking: Cookware - :stew: small saucepan - :fork_and_knife: fork - :cooking: large skillet - :shirt: kitchen towel - :cookie: baking sheet - :tropical_drink: food processor ## :pencil: Instructions ### Step 1 If you haven’t done so, cook quinoa and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat. Then add 2/3 cup (160 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 10-15 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool. ### Step 2 Heat a large skillet over medium heat with the sesame oil. Once hot, add the cremini mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are lightly browned and have released most of their moisture. ### Step 3 Drain and rinse the black beans, then dry in a clean kitchen towel. ### Step 4 To the sautéed mushrooms, add the black beans, garlic, green onion, ginger, and tamari (or soy sauce or coconut aminos). Sauté for 3-4 minutes, or until slightly softened, stirring frequently. Set aside to cool slightly. ### Step 5 Preheat the oven to 400 F (200 C) and set out a baking sheet. ### Step 6 Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste. ### Step 7 Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the maple syrup (or agave or honey). Pulse to combine until a textured dough forms, again being careful not to overmix. ### Step 8 Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine. ### Step 9 Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet. ### Step 10 Bake for 15 minutes. Then flip to ensure even baking and bake for another 10-15 minutes, or until golden brown and slightly dry to the touch. ### Step 11 These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free). ### Step 12 Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes. ## :link: Source -