Vegan. Balls! Vegaballs? Meatless balls?!

So I have made a few recipes myself in regards to the Plant based eats. I have always and forever enjoyed cooking, making up recipes and experimenting in the kitchen. I do have to practice taking ‘nice photos’ of the foods but I do feed 3 ferals a thousand times a day and sometimes when they are gnawing at your ankles because they clearly are ‘starving’ I don’t have time to pretty it up. So bear with me on that! It’s all in the moment.

So here is the successful Vegan meatballs I made. The kids gave it a thumbs up. The husband had two helpings and we were all full and getting the right vitamins, minerals and that all important protein vegans never get! *wink wink*

So here it is.

Vegan meatballs and pasta.



  • 1 x 400ml can of organic kidney beans
  • 1x 400ml can of organic butter beans
  • 60g of rolled oats
  • 1/2 White onion chopped
  • 2 Tbls of ketchup
  • 1 Tsp smoked Paprika
  • Salt and pepper
  • Flour for dusting the meatballs
Makes between 16-20 meatballs depending on size


  • 1/2 (the other half) white onion chopped

  • 2 cloves of garlic crushed

  • 2 Tbls of Maple syrup

  • 1Tsp cornstarch for thickening

  • 1 x can of diced tomatoes

  • 300 ml Water

  • Salt and pepper

  • 4-5 basil leaves diced
*we only use Himalayan rock salt. I would highly recommend it.


  • So grab your onion, chop it and save half for the sauce and stick the other half in a food processor.
  • Drain your butter beans and kidney beans (I like to give them a rinse too) and add that to the processor and give this a whizz around until it’s combined but still has chunks in.
  • Add the oats, Smoked paprika ketchup and a pinch of salt and pepper.
  • Whizz for a few minutes till it’s almost a paste like texture, it can be chunky or smooth depending on preference (my kids like hem daily smooth with a few bits in)
  • Now the next part is fairly messy, cover your hands in flour and make a pile of flour to sprinkle on the meatless balls, grab a handful of the paste and roll it into a ball and lightly roll it around the flour to coat it. Make the balls fairly small just smaller than a ping pong ball.
  • Place the balls on a plate and carry on with the rest.

  • Once you have made all the balls you can heat whatever oil you prefer (I use coconut) and fry them for a 3-5 minutes. Make sure you regularly roll them in the pan to get an even fry. (You can also but these in a dish and oven cook but I like the fried feel to them)

  • Whilst these are cooking get on your sauce.

  • Fry in a saucepan your onions and crushed garlic till softened.
  • Add the basil as let the flavour release for 10 secondsish.
  • Sprinkle your cornstarch in the onions mix and stir it around.
  • Quickly add the tomatoes and stir again icing the cornstarch and tomatoes.
  • Fill the tomato can with water to about 3/4 of the tin and add that too. Stir and let it simmer for 5 minutes
  • Add the maple syrup to sweeten it up, you can add more to taste.
  • Add salt and pepper and leave on a low heat.
  • Once the meatballs are all cooked you can add these to the sauce to serve.

We like pasta and meatballs so cooked a vegan pasta along side and added the sauce on top of the meatballs and pasta.

Feel free to garnish but let’s be honest kids won’t eat that bit anyway.

My ferals loves this dish and felt very full up even on a few of these meatballs. This will be a staple meal for us! I will be freezing some and see if how they fare being defrosted and will feed back to you!

Enjoy this Vegan meal with the whole family!

Not only are butter beans and kidney beans a great source of protein ( and low fat so they help maintain blood sugar levels) and fibre they are also a great source of Iron, Zinc, magnesium and B vitamins.

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