Best 4 Vegan Beefless Burgers Or Meatballs Recipes

THE BEST VEGAN MEATBALLS

Steps:

• If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
• Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
• Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
• Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
• Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
• Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
• Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
• These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
• Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

BEYOND BEEF® VEGAN MEATBALLS

Steps:

• Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
• Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
• Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
• Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
• Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VEGAN MEATBALLS

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

VEGAN BEEFLESS BURGERS OR MEATBALLS

Steps:

• Combine all ingredients.
• Mix well.
• Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions.
• Fry, or place on greased baking sheet, bake at 350 degrees 20-30 minutes, turning once.
• Be careful not to over-bake, since it will make the burgers dry.
• These may be brushed with BBQ sauce 5 minutes before removing from oven.
• Serve on a whole wheat bun with all the trimmings, lettuce, tomato, onion, pickles, etc.
• Or use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes.
• Serve with spaghetti sauce and pasta.