Hearty Vegan Black Bean Meatballs with Spaghetti

• •1 tbsp Ground flaxseed meal
• •2.5 tbsp Water (for flax egg)
• •1 can Black beans (15-ounce, rinsed and drained)
• •1 cup Panko breadcrumbs (or more if needed)
• •1 cup Nutritional yeast
• •2 tbsp Italian seasoning
• •2 tbsp Dried minced onion
• •2 tbsp Tomato paste
• •2 tsp Vegan Worcestershire sauce
• •1 tsp Salt (or to taste)
• •12 oz Spaghetti pasta
• •24 oz Marinara sauce (your favorite vegan brand)
• •2 tbsp Fresh parsley or basil (chopped, for garnish (optional))

Instructions

1. 1

   Preheat & Prepare the flax egg: Preheat oven to 375˚F. In a small bowl, combine ground flaxseed meal and water. Stir well and let it sit for 5 minutes to thicken.

2. 2

   Make the meatball mixture: In a large bowl, mash the rinsed and drained black beans with a fork or potato masher until mostly smooth but still with some texture. Add the panko breadcrumbs, nutritional yeast, Italian seasoning, dried minced onion, tomato paste, vegan Worcestershire sauce, salt, and the prepared flax egg. Mix thoroughly until all ingredients are well combined.

3. 3

   Form the meatballs: Scoop out about 1.5 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture to form approximately 16-18 meatballs.

4. 4

   Cook the meatballs: Arrange meatballs on a lined baking sheet. Bake for 20-25 minutes, until slightly crispy and firm.

5. 5

   Cook the spaghetti: While the meatballs are cooking, bring a large pot of water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

6. 6

   Simmer in sauce: Once the meatballs are cooked, pour the marinara sauce into the skillet with the meatballs. Stir gently to coat and bring to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.

7. 7

   Serve: Drain the cooked spaghetti and divide it among four plates. Top with the vegan black bean meatballs and marinara sauce. Garnish with fresh chopped parsley, if desired, and serve immediately.

Chef's Tips

• 💡For firmer meatballs, you can chill the mixture in the refrigerator for 15-20 minutes before forming them.
• 💡If the mixture is too wet, add a little more panko breadcrumbs. If it's too dry, add a tiny bit of water or vegetable broth.
• 💡Meatballs can be prepared ahead of time and stored in the fridge for up to 3 days or in the freezer for longer.