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Vegan Bbq Black Bean Meatballs

Vegan Bbq Black Bean Meatballs

1 cup oat flour, process rolled oats for 30 seconds in food processor
1 cup Bob’s Red Mill rolled oats
1 400ml can of black beans, strained and drained
2 tbsp. extra virgin olive oil – plus some for cooking
1 heaped tbsp. tomato paste
season to taste
3 cloves of garlic
1/4 cup white onion, roughly chopped
1/4 cup fresh cilantro, roughly chopped
2 tbsp flax seeds

  • Pulse your one cup rolled oats in the food processor until a flour forms. Then add the rest of your ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour, this is how you know you’re done blending.
  • Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
  • Into a medium sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stir often to avoid sticking or burning. Taste and ensure it has the flavours you desire. If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.

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