{"id":7957,"date":"2023-09-21T19:01:00","date_gmt":"2023-09-21T17:01:00","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=7957"},"modified":"2026-03-04T21:46:47","modified_gmt":"2026-03-04T19:46:47","slug":"vegan-white-bean-and-almonds-meatballs","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/vegan-white-bean-and-almonds-meatballs\/","title":{"rendered":"Vegan White Bean and Almonds Meatballs"},"content":{"rendered":"
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This recipe is one of those recipes I really want you to make. Vegan white bean and almond meatballs, served in a wonderful and creamy pumpkin curry sauce. It’s both delicious and nutritious main dish, that you just can’t stop eating. This recipe is vegan, gluten-free and generally contains real, natural ingredients, no substitutes for anything. The preparation is simple, but contains several steps, so let’s get started.<\/p>\n\n\n

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What binds the meatballs together is flaxseed. In addition to all the health benefits of flaxseed (fiber, omega 3 and the list goes on), it functions in this recipe just like eggs. Make sure you buy it from trusted stores since flaxseed is sensitive to heat and humidity. Before using flaxseed, it’s necessary to grind it. The easiest way is by using a coffee\/spice grinder. You can buy ground flaxseeds if it’s more convenient. In any case, store it in the freezer, that’s what I do. Add a little water to the ground seeds – 2.5-3 tablespoons of water to 1 tablespoon of flaxseed. Mix and let it sit for 10 minutes. During this time the mixture will become slightly gelatinous. <\/p>\n\n\n

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How to make vegan white bean and almonds meatballs?<\/h4>\n\n\n\n

Start with cooking the potatoes. Peel and cook a medium size potato (about 9 oz\/ 250 gr) until soft. You can either cook it in boiling water, in the oven or in the microwave. Strain excess water if any and let it cool. Then, mash the potatoes with a fork to obtain mashed potatoes with a relatively coarse texture.<\/p>\n\n\n\n

For preparing the vegan white bean meatballs use a food processor. Place in the food processor cooked white beans, ground almonds, onion, cilantro, ground coriander seeds, salt and black pepper. Add also the flaxseed mixture. Process until a uniform mixture is obtained. If necessary, stop and scrape the mixture from the sides when needed.<\/p>\n\n\n\n

Transfer the vegan meatballs mixture to a large bowl. Add the mashed potatoes. Notice that the potatoes shouldn’t go in the food processor. Mix well.<\/p>\n\n\n

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Use your very clean hands, preferably a bit wet either by water or olive oil, and form about 20 meatballs, each approximately 4-cm\/ 1-inch diameter. Place the vegan meatballs on a baking sheet lined with baking paper or a silicone mat. Bake for 20-25 minutes, until slightly goldened. Allow the meatballs to cool completely before moving them.<\/p>\n\n\n\n

While the meatballs are in the oven start preparing the sauce.<\/p>\n\n\n\n

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Preparing the curry sauce –<\/h4>\n\n\n\n

Heat 2 tablespoons of olive oil in a large deep saut\u00e9 pan. Add chopped onion and cook for about 5 minutes while stirring. Then add chopped celery, cubed pumpkin, sliced carrot and season with finely grated ginger, chopped garlic, curry powder, nutmeg, salt and pepper. Cook while stirring for another 5 minutes. Finally add 2 cups of liquid – I added 1.5 cup of water and half a cup of coconut milk. You can use either more or less coconut milk depending on how creamier you want the curry to be, as long as you maintain a proportion of about 2 cups of liquids in total. Cover the pan with a lid, bring to a boil and cook on a medium heat for 20-25 minutes, until the pumpkin softens completely.<\/p>\n\n\n\n

After cooking the curry sauce I like to mash it a bit, possibly with a potato masher. That will get you a thick and creamy sauce without adding additional cream or flour.<\/p>\n\n\n

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Add the vegan white bean meatballs to the sauce just a few minutes before serving. If you prepare it in advance – keep the meatballs and the sauce separate. When needed, heat the curry sauce and then add the vegan meatballs to it. Let the meatballs cook in the sauce for about 5 minutes on low heat, lid on. Don’t play or move the meatballs around too much, they are indeed firm, but over-mixing it could damage it. Finally, Garnish with chopped cilantro on top, and if you want, also chopped chili. Serve with quinoa or rice.<\/p>\n\n\n

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Looking for more meat free recipes?<\/h4>\n\n\n\n