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Vegan Meatballs (Keto, Gluten-Free)

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Description

Finally! Vegan meatballs that are also low-carb! These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. Packed with flavour and nutrients, they’re sure to be a huge hit with the whole family!

Ingredients

  • 4 Tablespoons Olive Oil, Divided
  • 4 cups Portobello Mushrooms (about 3 Large Caps)
  • 2 cloves Garlic, Minced
  • 1 cup Onion, Finely Diced
  • 2 cups Walnuts, Chopped
  • ¼ cups Freshly Chopped Parsley
  • ½ cups Coconut Flour
  • 2 Tablespoons Tomato Paste
  • ¼ cups Nutritional Yeast
  • 1 Tablespoon Psyllium Husk Powder
  • 2 teaspoons Salt
  • 1 teaspoon Dried Oregano

Preparation

Preheat oven to 400ºF. Line a baking sheet with tinfoil or coat with cooking spray.

Heat half the olive oil in a large frying pan over medium-high. Add chopped mushrooms, garlic, onion, walnuts and parsley to the pan and sauté until mushrooms are soft and onions are transluscent.

Transfer the mixture to a food processor or high speed blender. Add coconut flour, tomato paste, nutritional yeast, psyllium husk powder, salt and oregano. Pulse until mixture is mostly smooth.

Transfer the blended mixture to a medium bowl for easy scooping. Heat the large frying pan over medium-low again and add the other half of the olive oil to coat the bottom.

Using your hands, roll mixture into 16 even meatballs and place them in the heated frying pan. Lightly fry the meatballs, rotating each to cover all sides, about 5 minutes total. Move the meatballs gently—they are a bit delicate until they’ve been baked and set.

Arrange the lightly fried meatballs on the lined baking sheet with some space between each and place in the preheated oven. Bake for 15 minutes. Meatballs should be slightly crispy and browned on the outside.

Serve atop your favourite pasta alternative and cover with your favourite sauce!

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