LunchDinnerMain Course

Pea Protein Vegan Meatballs

Name: Pea Protein Vegan Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 racions
Cuisine: italian
Ingredients: 0,5 u yellow onion finely chopped; 2 gra garlic minced; 115 g cremini mushroom finely chopped; 1 cs olive oil; 0,5 tassa pea protein isolate; 0,5 tassa bread crumb; 2 cs nutritional yeast; 1 ct dried oregano; 1 ct dried basil; 0,5 ct smoked paprika; 0,75 ct salt; 0,25 ct black pepper freshly ground; 0,5 tassa vegetable broth; 1 cs tomato paste

These savory vegan meatballs are made with pea protein and mushrooms, offering a hearty and satisfying texture. Perfect when served with your favorite pasta and marinara sauce for a plant-based meal. They hold their shape well and are packed with umami flavor.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,5 uyellow onion, finely chopped
2 gragarlic, minced
115 gcremini mushroom, finely chopped
1 csolive oil
0,5 tassapea protein isolate
0,5 tassabread crumb
2 csnutritional yeast
1 ctdried oregano
1 ctdried basil
0,5 ctsmoked paprika
0,75 ctsalt
0,25 ctblack pepper, freshly ground
0,5 tassavegetable broth
1 cstomato paste

Estris

large skillet · large mixing bowl · baking sheet · parchment paper

Elaboració

Pas a pas

1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Uns 10 min
2
Heat olive oil in a large skillet over medium heat.
Uns 1 min
3
Add yellow onion to the skillet and sauté for 3-4 minutes until softened.
Uns 4 min
4
Stir in garlic and cremini mushroom, cooking for another 5-7 minutes until the mushrooms have released their liquid and are browned.
Uns 7 min
Nota de cuina: Ensure mushrooms are well-browned for maximum umami flavor.
5
Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.
Uns 5 min
6
Add pea protein isolate, bread crumbs, nutritional yeast, dried oregano, dried basil, smoked paprika, salt, and black pepper to the bowl with the vegetables.
Uns 1 min
7
Pour in vegetable broth and tomato paste, then mix everything thoroughly until a cohesive dough forms.
Uns 2 min
Nota de cuina: If the mixture is too wet, add a little more bread crumbs. If too dry, add a splash more broth.
8
Roll the mixture into 12-16 evenly sized meatballs and place them on the prepared baking sheet.
Uns 5 min
Nota de cuina: Use a cookie scoop for uniform sizing.
9
Bake for 18-20 minutes, or until the meatballs are firm and lightly browned.
Uns 20 min
10
Serve immediately with your favorite marinara sauce and pasta.

Conservació

Com conservar-ho

Store leftover meatballs in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a microwave or gently warm in a sauce on the stovetop.