Sticky Ginger Meatballs

If you’re looking to get heaps of fibre into your vegan diet without compromising on taste, this black bean and quinoa meatball recipe is just the thing. The meatballs are coated in a scrumptious sticky ginger sauce and packed with so much flavour and protein, proving once again that vegan food can be both healthy and tasty.

This delicious vegan dish is perfect for meal prepping and you can even double up the portions to make it for the whole family – however you decided to enjoy it, it’s sure to be your next go-to dinner!

Serves 2

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients

For the meatballs:

• 1 can of black beans, drained
• 100g quinoa, cooked and cooled
• 2 tsp white miso paste
• 2 garlic cloves
• 2 shallots
• 1 tbsp tomato puree

For the sauce:

• 1 tbsp extra virgin olive oil
• 2 garlic cloves
• 1 tbsp minced ginger
• 1 tbsp low sodium soy sauce (to further reduce salt content, use 1 tsp)
• 1 tsp rice vinegar
• 1 tsp cornstarch mixed into a slurry with 1 tbsp water
• 1 tbsp maple syrup

Per portion served with:

• 75g rice, dried basmati
• 100g broccoli
• 1 tsp sesame seeds

 Method

1. If you have not cooked and cooled your quinoa, do so now.
2. Preheat your oven to 180 degrees Celsius.
3. Add the black beans to a baking sheet and bake for 15 minutes, or until dry and cracked
4. Finely chop garlic and shallots and sauté until cooked.
5. Add the beans, garlic and shallots, miso and tomato puree to a food processor and mix. Add the cooked and cooled quinoa and mix again.
6. Scoop out even amounts of the meatballs using a tablespoon, roll between your hands to form a neat ball and add to a lined baking tray.
7. Bake for 20 minutes, rotating every 5 minutes.
8. Whilst the meatballs are cooking prepare the sauce by adding extra virgin olive oil to a pan on a low-medium heat.
9. Add the chopped garlic and ginger and the remaining sauce ingredients and cook until bubbling and sticky, stirring frequently.
10. Boil your rice as per packaging instructions.
11. Chop, wash and boil your broccoli.
12. Remove the meatballs from the oven and add to the sticky ginger sauce. Toss with sesame seeds.
13. Plate up your rice, broccoli and meatballs, drizzling over any remaining sauce and topping with sesame seeds.

Recipe credit to Amelia Sandy (@veganexplorergirl)