Vegan Meatballs


  • 1 cup quinoa cooked and cooled
  • 1 15-ounce can black beans rinsed, drained, dried
  • 2 tbsp water
  • 3 cloves garlic minced
  • ½ cup shallot diced
  • ¼ tsp Kevala Fleur de Sel
  • 2 ½ tsp fresh oregano
  • ½ tsp red pepper flake 
  • ½ cup Kevala Nutritional Yeast 
  • 2 tbsp tomato paste
  • 3 tbsp chopped fresh basil or parsley 
  • 1-2 tbsp vegan worcestershire sauce optional
  • ½ tsp fennel seeds optional
  • Marinara sauce or any other tomato based sauce optional


  1. Preheat oven to 350 degrees F (176 C). Place the dried black beans on a baking sheet with parchment paper. Bake the beans for 15 minutes or until they feel dry to the touch. Remove beans from oven.
  2. Increase the oven to 375 degrees F (190 C). Heat a large skillet over medium heat. Once it gets hot, add water, garlic, and shallot. Sauté for 2-3 minutes stirring frequently. Remove from heat put aside, and reserve pan for later.
  3. Add black beans, garlic, shallot, salt, oregano, red pepper flake and fennel in a food processor and loosely mix. After mixing, add the cooked quinoa, nutritional yeast, tomato paste, basil and worcestshire sauce, then mix until a dough-like textured is form.
  4. Scoop out 1 ½ tbsp of the mix and form into balls with your hands. Leave them on a plate and let them refrigerate for 15 minutes.
  5. Heat an oven-safe skillet over medium heat. Once hot, add oil, then add the meatballs. Sauté and gently turn the meatballs for a few minutes. Once you're done, place them in the oven and bake for 20-30 minutes. 
  6. Once they're done baking, place them in a plate and serve.
  7. You can serve with marinara, other tomato sauce and/or additional nutritional yeast, but this is optional.
  8. Enjoy!