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 porties
Cuisine: italian
Ingredients: 0,5 st yellow onion finely chopped; 2 teentje garlic minced; 115 g cremini mushroom finely chopped; 1 el olive oil; 0,5 kopje pea protein isolate; 0,5 kopje bread crumb; 2 el nutritional yeast; 1 tl dried oregano; 1 tl dried basil; 0,5 tl smoked paprika; 0,75 tl salt; 0,25 tl black pepper freshly ground; 0,5 kopje vegetable broth; 1 el 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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld

Vegetarisch

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

0,5 styellow onion, finely chopped
2 teentjegarlic, minced
115 gcremini mushroom, finely chopped
1 elolive oil
0,5 kopjepea protein isolate
0,5 kopjebread crumb
2 elnutritional yeast
1 tldried oregano
1 tldried basil
0,5 tlsmoked paprika
0,75 tlsalt
0,25 tlblack pepper, freshly ground
0,5 kopjevegetable broth
1 eltomato paste

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Ongeveer 10 min
2
Heat olive oil in a large skillet over medium heat.
Ongeveer 1 min
3
Add yellow onion to the skillet and sauté for 3-4 minutes until softened.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: Ensure mushrooms are well-browned for maximum umami flavor.
5
Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.
Ongeveer 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.
Ongeveer 1 min
7
Pour in vegetable broth and tomato paste, then mix everything thoroughly until a cohesive dough forms.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: Use a cookie scoop for uniform sizing.
9
Bake for 18-20 minutes, or until the meatballs are firm and lightly browned.
Ongeveer 20 min
10
Serve immediately with your favorite marinara sauce and pasta.

Goed bewaren

Bewaren

Store leftover meatballs in an airtight container in the refrigerator.

Opwarmen

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