Pea Protein Vegan Meatballs
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.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 0,5 stk.yellow onion, finely chopped
- 2 fedgarlic, minced
- 115 gcremini mushroom, finely chopped
- 1 spsk.olive oil
- 0,5 koppea protein isolate
- 0,5 kopbread crumb
- 2 spsk.nutritional yeast
- 1 tsk.dried oregano
- 1 tsk.dried basil
- 0,5 tsk.smoked paprika
- 0,75 tsk.salt
- 0,25 tsk.black pepper, freshly ground
- 0,5 kopvegetable broth
- 1 spsk.tomato paste
Udstyr
large skillet · large mixing bowl · baking sheet · parchment paper
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Ca. 10 min.
- 2
Heat olive oil in a large skillet over medium heat.
Ca. 1 min.
- 3
Add yellow onion to the skillet and sauté for 3-4 minutes until softened.
Ca. 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.
Ca. 7 min.
Kokkens note: Ensure mushrooms are well-browned for maximum umami flavor.
- 5
Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.
Ca. 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.
Ca. 1 min.
- 7
Pour in vegetable broth and tomato paste, then mix everything thoroughly until a cohesive dough forms.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: Use a cookie scoop for uniform sizing.
- 9
Bake for 18-20 minutes, or until the meatballs are firm and lightly browned.
Ca. 20 min.
- 10
Serve immediately with your favorite marinara sauce and pasta.
Bevar den gode smag
Store leftover meatballs in an airtight container in the refrigerator.
Reheat in a microwave or gently warm in a sauce on the stovetop.