These Vegan BBQ Black Bean Meatballs are a delicious and hearty plant-based alternative, packed with protein, fiber, and bold flavors. With a perfect balance of smoky BBQ sauce and tender black bean “meatballs,” this dish is ideal for both vegans and non-vegans looking for a satisfying, flavorful meal. Serve them as an appetizer, in a sub, or as a main dish over rice or pasta.
Ingredients
For the “Meat” Balls:
- 1 cup rolled oats
- 1 can (400 ml) black beans, strained and drained
- 2 tablespoons extra virgin olive oil (plus more for cooking)
- 1 heaped tablespoon tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic
- 1/4 cup white onion, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons flax seeds
- 1 1/2 tablespoons paprika
- 1 teaspoon hot sauce
For the BBQ Sauce:
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and pepper, to taste
- 1 tablespoon hot sauce
- 1 can (28 oz) crushed tomatoes
- 1/4 cup white vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon mustard powder
- 1 tablespoon vegan Worcestershire sauce
- 1/2 – 1 teaspoon liquid smoke
- 2 tablespoons molasses (optional)
Garnish:
- Fresh mint, chopped
Instructions
- Prepare the “Meat” Balls:
- In a food processor, combine the rolled oats, black beans, olive oil, tomato paste, sea salt, pepper, garlic, onion, cilantro, flax seeds, paprika, and hot sauce. Pulse until the mixture is well combined but still has some texture.
- Form the mixture into small meatballs (about 1 inch in diameter) using your hands.
- Heat a bit of olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned on all sides, about 8-10 minutes. Set aside.
- Make the BBQ Sauce:
- In a large pan, heat olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until softened, about 3-5 minutes.
- Stir in the hot sauce, crushed tomatoes, white vinegar, coconut sugar, mustard powder, vegan Worcestershire sauce, and liquid smoke.
- Simmer the sauce on low heat for 15-20 minutes, stirring occasionally. If using, add the molasses for extra depth of flavor.
- Taste and adjust seasonings as necessary with salt, pepper, or additional hot sauce.
- Combine the Meatballs and Sauce:
- Add the cooked black bean meatballs to the pan with the BBQ sauce. Toss them gently to coat the meatballs thoroughly in the sauce.
- Allow the meatballs to simmer in the sauce for an additional 5-7 minutes to absorb the flavors.
- Serve:
- Garnish the BBQ meatballs with fresh chopped mint and serve immediately. They pair perfectly with rice, pasta, or in a sandwich roll for a BBQ sub.
Conclusion
These Vegan BBQ Black Bean Meatballs offer a delicious and satisfying plant-based alternative to traditional meatballs, packed with protein, fiber, and bold flavors. The smoky, tangy BBQ sauce complements the tender, flavorful meatballs made from black beans, oats, and spices, creating a wholesome and hearty dish. Whether served as an appetizer, in a sandwich, or over a bed of rice, these meatballs are sure to be a crowd-pleaser for vegans and non-vegans alike. Easy to make, nutritious, and versatile, this recipe is perfect for those seeking a delicious and healthy comfort food option.
Vegan BBQ Black Bean Meatballs
These vegan BBQ black bean meatballs are adeliciously smoky, flavorful alternative to traditional meatballs, perfect forserving over rice, in sandwiches, or as an appetizer. With homemade BBQ sauce,this dish is a crowd-pleaser, full of plant-based goodness.
Ingredients
For the "Meat" Balls:
- 1 cup rolled oats
- 1 can 400 ml black beans, strained and drained
- 2 tablespoons extra virgin olive oil plus more for cooking
- 1 heaped tablespoon tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic
- 1/4 cup white onion roughly chopped
- 1/4 cup fresh cilantro roughly chopped
- 2 tablespoons flax seeds
- 1 1/2 tablespoons paprika
- 1 teaspoon hot sauce
For the BBQ Sauce:
- 1 tablespoon extra virgin olive oil
- 1 medium white onion finely chopped
- 3 cloves garlic finely chopped
- Salt and pepper to taste
- 1 tablespoon hot sauce
- 1 can 28 oz crushed tomatoes
- 1/4 cup white vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon mustard powder
- 1 tablespoon vegan Worcestershire sauce
- 1/2 – 1 teaspoon liquid smoke
- 2 tablespoons molasses optional
Instructions
Prepare the "Meat" Balls:
- In a food processor, combine the rolled oats, black beans, olive oil, tomato paste, sea salt, pepper, garlic, onion, cilantro, flax seeds, paprika, and hot sauce. Pulse until the mixture is well combined but still has some texture.
- Form the mixture into small meatballs (about 1 inch in diameter) using your hands.
- Heat a bit of olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned on all sides, about 8-10 minutes. Set aside.
Make the BBQ Sauce:
- In a large pan, heat olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until softened, about 3-5 minutes.
- Stir in the hot sauce, crushed tomatoes, white vinegar, coconut sugar, mustard powder, vegan Worcestershire sauce, and liquid smoke.
- Simmer the sauce on low heat for 15-20 minutes, stirring occasionally. If using, add the molasses for extra depth of flavor.
- Taste and adjust seasonings as necessary with salt, pepper, or additional hot sauce.
Combine the Meatballs and Sauce:
- Add the cooked black bean meatballs to the pan with the BBQ sauce. Toss them gently to coat the meatballs thoroughly in the sauce.
- Allow the meatballs to simmer in the sauce for an additional 5-7 minutes to absorb the flavors.
Serve:
- Garnish the BBQ meatballs with fresh chopped mint and serve immediately. They pair perfectly with rice, pasta, or in a sandwich roll for a BBQ sub.