Vegan Black Bean and Fennel Meatballs


“These vegan black bean and fennel meatballs hold its own when complemented with the sweet, perfumy, anise-like flavour of the fennel bulb.”

Vegan black bean and fennel meatballs? Yes, black bean and fennel! This bean holds its own when complemented with the sweet, perfumy, anise-like flavour of the fennel bulb. 

Together they work well to create that deep satiating flavour that one might look for in a meatball, or if you prefer, beanball. The addition of sautéed onions, garlic and lemon juice help to further elevate the flavour components of these meatballs. 

Throw them together with some tangy and fruity tomato sauce and you’ve got yourself a comforting home-cooked meal in. I accompanied these black bean and fennel meatballs with a side of creamy mashed potato. 

However, feel free to have them with any carbohydrate of your choice. They would work just as well with pasta, rice or in a wrap. 

Vegan Black Bean and Fennel Meatballs

Recipe by George AlexanderCourse: MainCuisine: MediterraneanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

These vegan black bean and fennel meatballs hold its own when complemented with the sweet, perfumy, anise-like flavour of the fennel bulb.

Ingredient

  • 400g canned black beans, drained and rinsed

  • 1/4 fennel bulb, chopped roughly

  • 1/4 cup cooked jasmine rice 

  • 4-5 tbsp rice flour

  • 1 small onion, finely chopped 

  • 3 cloves garlic, peeled

  • 1 tsp sea salt flakes

  • 1/2 tsp pepper

  • 1/2 lemon, juiced 

  • 1 tbsp olive oil

  • 5ooml passata

Directions

  • Preheat oven to 180°C/350°F. Into a food processor, place the black beans, chopped fennel root, cooked jasmine rice, rice flour, onion, garlic, lemon juice, olive oil, salt and pepper. Blend the ingredients until well combined and the mixture looks pasty.
  • Form mixture into 1 3/4-inch-diameter meatballs and place onto baking tray that has been lightly greased. Bake for 20 minutes. Remove from the oven and set aside.
  • On a low flame gently simmer the passata and add to it the cooked meatballs. Stir just enough to coat the meatballs in the passata.
  • Season to taste with salt and pepper and transfer to bowl. Sprinkle with chopped parsley and serve with mash potatoes.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love these vegan meatballs, why don’t you check out our other vegan recipes? Like this indian cauliflower tray bake.

Recipe consulted during the making of this recipe: falafel recipe from epicurious and meatballs from pinchofyum.

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