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Pea Protein Vegan Meatballs

Name: Pea Protein Vegan Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porcje
Cuisine: italian
Ingredients: 0,5 szt. yellow onion finely chopped; 2 ząbek garlic minced; 115 g cremini mushroom finely chopped; 1 łyżka olive oil; 0,5 szklanka pea protein isolate; 0,5 szklanka bread crumb; 2 łyżka nutritional yeast; 1 łyżeczka dried oregano; 1 łyżeczka dried basil; 0,5 łyżeczka smoked paprika; 0,75 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 0,5 szklanka vegetable broth; 1 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni

Wegetariański

Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

0,5 szt.yellow onion, finely chopped
2 ząbekgarlic, minced
115 gcremini mushroom, finely chopped
1 łyżkaolive oil
0,5 szklankapea protein isolate
0,5 szklankabread crumb
2 łyżkanutritional yeast
1 łyżeczkadried oregano
1 łyżeczkadried basil
0,5 łyżeczkasmoked paprika
0,75 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground
0,5 szklankavegetable broth
1 łyżkatomato paste

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover meatballs in an airtight container in the refrigerator.

Odgrzewanie

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