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Vegan Black Bean Meatballs with Zoodles and Marinara Sauce

These meatless black bean meatballs are so chewy and satiating! In combination with crunchy zoodles and warm marinara sauce, it's the perfect healthy Italian comfort meal.

Course Main Course
Cuisine Italian, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 620 kcal
Author Alena @ Nutriciously

Ingredients

Black Bean Meatballs

  • 2 cups black beans, cooked (340 g)
  • 1 lb white mushrooms (450 g)
  • 2 medium carrots, roughtly chopped
  • 1 cup rolled oats (90 g)
  • 1 cup fresh parsley (28 g)
  • ½ tsp thyme, dry
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tbsp soy sauce
  • 1 flax egg (mixing 1 tbsp ground flax with 3 tbsp warm water and letting it rest for 5 minutes to thicken)

Herbed Marinara

  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp tomato paste
  • 14 oz crushed tomatoes (400 ml)
  • ½ tsp oregano, dry
  • ½ tsp red pepper flakes
  • 1 cup fresh basil leaves (42 g)
  • salt and pepper to taste

To Serve

  • 2 medium zucchini, spiralized or shaved into noodle-shapes
  • 3 tbsp nutritional yeast

Instructions

  1. Preheat your oven to 350°F/180°C and line a large baking sheet with a piece of parchment paper.

  2. In the bowl of a food processor, combine black beans, mushrooms, carrots, oats, parsley, thyme, smoked paprika, and garlic powder. Process until a crumbly dough forms and season with a good pinch of salt and pepper. Add in the soy sauce and flax egg; pulse until just incorporated.

  3. Form the mixture into small balls – you should get around 14-16 meatballs. Place meatballs onto the prepared baking sheet, making sure they are not touching each other, and roast for 20 minutes, flipping once halfway through.

  4. While the meatballs are roasting, add onion, garlic, and tomato paste into a medium saucepan and place over medium heat. Season with a good pinch of salt and pepper and cook until the onions are soft and fragrant, around 4-5 minutes.

  5. Add in crushed tomatoes, oregano, red pepper flakes; bring heat down to low and let the marinara simmer away for 10-15 minutes, or until the meatballs are done.

  6. Gently submerge the meatballs in the sauce and cook just until the sauce starts to bubble, around 2-3-minutes. Remove from heat and stir in fresh basil.

  7. Serve the meatballs and herbed marinara over zoodles (zucchini noodles) and top with nutritional yeast. Enjoy!