Vegan White Bean and Almonds Meatballs
These vegan white bean and almond meatballs are one of those recipes I really want you to make. They’re served in a wonderful, creamy pumpkin curry sauce, both delicious and nourishing, the kind of dish you just can’t stop eating. Everything here is real, whole ingredients, no fillers or substitutes needed. It takes a few steps, but it’s worth it.
Why You’ll Love This Recipe:
- Hearty vegan meatballs made with real, whole ingredients
- Served in a rich, creamy pumpkin curry sauce
- Naturally gluten-free
- Great for meal prep, meatballs and sauce both keep well
Key Ingredients & Substitutions:
- Ground flaxseed – acts as the egg substitute here, binding the meatballs together. Buy it from a trusted source, it’s sensitive to heat and humidity, and store it in the freezer. You can buy it pre-ground, or grind whole flaxseed yourself with a coffee or spice grinder.
- White beans – canned, jarred, or frozen all work. If using frozen, thaw for 10-15 minutes at room temperature first.
- Pumpkin – swap in sweet potato, or use only carrots, if you prefer.
- Coconut milk – adjust the amount for a creamier or lighter sauce, just keep the total liquid (water plus coconut milk) at about 2 cups.
Pro Tips for Success:
- Let the meatballs cool completely before moving them off the baking sheet, otherwise they can fall apart.
- Mash the finished curry sauce coarsely with a potato masher or fork, no need for a fully smooth texture, this is what thickens it without any added cream or flour.
- Don’t stir the meatballs too much once they’re in the sauce, they’re firm but can break apart with too much moving around.
- Keep the meatballs and sauce separate if making ahead, then combine and heat together just before serving.
Serving Suggestions:
- Serve with rice or quinoa
- Top with plenty of chopped cilantro, and chopped chili if you like heat
- Great for meal prep, store the meatballs and sauce separately until ready to eat
FAQ
- Can I use canned or frozen white beans? Yes, either works. If using frozen, thaw for 10-15 minutes at room temperature first.
- Can I substitute the pumpkin? Yes, sweet potato or just carrots both work well.
- Can I make this ahead? Yes, keep the meatballs and sauce separate, then combine and reheat together before serving.
Looking for more meat free recipes?
- Quinoa salad with sweet potatoes and carrots
- Vegan sweet potato shepherd’s pie
- Farro salad with cauliflower, fennel and tahini dressing
- Vegan quinoa and beet patties
Vegan White Bean and Almonds Meatballs
Ingredients:
For the meatballs:
- 1 cup cooked white beans
- 1 cup (3.5 oz/100g) ground almonds
- 1 medium potato (9 oz/250g) cooked
- 1 medium onion peeled and quartered
- 1 tbsp ground flaxseed + 3 tbsp water (see Notes)
- 1 cup cilantro leaves and soft stems chopped
- 1 tsp ground coriander seeds
- 1 tsp salt
- ½ tsp freshly ground black pepper
- A little olive oil for shaping the meatballs
For the curry sauce:
- 2 tbsp olive oil
- 1 onion chopped
- 1.1 lb (500g) pumpkin peeled and cut into cubes
- 1 large carrot sliced into rings
- 2 celery stalks chopped
- 2 tbsp finely grated ginger
- 2-3 garlic cloves chopped
- 1 tbsp curry powder
- ½ tsp ground nutmeg
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1½ cups water
- ½ cup coconut milk (see Notes)
- Handful of chopped cilantro for serving
Instructions:
- Cook the potato: Peel, cut into cubes, and cook until soft (boiling, oven, or microwave all work). Drain any excess water and let cool slightly. Mash coarsely with a fork or potato masher and set aside.
- Prep the oven: Preheat to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Make the flax "egg": Combine the ground flaxseed and water in a small bowl. Set aside for 10 minutes to thicken.
- Blend the meatball mixture: In a food processor, combine the white beans, ground almonds, onion, cilantro, ground coriander seeds, salt, and pepper. Add the flaxseed mixture and process until smooth, stopping to scrape down the sides as needed.
- Combine and shape: Transfer the mixture to a large mixing bowl and add the mashed potatoes. Mix well. With clean hands, lightly greased with olive oil, form about 20 meatballs, each about 1 inch (4cm) across. Place on the prepared baking sheet and bake for 20-25 minutes, until lightly golden. Let cool completely before moving them, or they may fall apart.
- Make the curry sauce: While the meatballs bake, heat the olive oil in a deep sauté pan. Add the chopped onion and sauté for about 5 minutes, stirring occasionally. Add the pumpkin, carrot, celery, ginger, garlic, curry powder, nutmeg, salt, and pepper. Cook for another 5 minutes, stirring.
- Simmer: Add the water and coconut milk, stir, and cover. Bring to a boil, then cook over medium heat with the lid on for 20-25 minutes, until the pumpkin is fully soft.
- Thicken: Once the sauce is cooked, mash it coarsely with a potato masher or fork, no need for a smooth texture, this thickens it naturally.
- Combine and serve: Add the meatballs to the hot sauce just before serving. Cover and cook over low heat for 5-7 minutes, avoiding too much stirring. Top with plenty of chopped cilantro (and chili, if you like), and serve with rice or quinoa.
Notes:
- Canned, jarred, or frozen white beans all work. If using frozen, thaw for 10-15 minutes at room temperature first.
- Whole flaxseed works too, just grind it yourself with a coffee grinder or blender before using.
- Sweet potato, or just carrots on their own, both work instead of pumpkin.
- For a creamier sauce, use more coconut milk, just keep the total liquid at about 2 cups.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
