What gives these black bean meatballs their firm texture?

The combination of cooked black beans, cooked rice, and ground gluten-free oats helps bind the meatballs, while pan-frying them until browned adds a firm exterior.

How does the wakame seaweed contribute to the flavor?

Dried wakame seaweed adds a subtle umami depth to the black bean meatballs, enhancing their savory profile without overpowering other seasonings like cumin and Dijon mustard.

What makes the tomato coconut sauce unique?

The sauce combines the richness of coconut milk and chopped tomatoes with the sweetness of raisins and the creaminess of cashews, all balanced with a touch of curry powder.

Can I prepare the meatballs or sauce ahead of time?

Yes, you can form the meatballs and store them uncooked in the refrigerator for up to a day, or prepare the sauce and reheat it gently before serving with freshly fried meatballs.

How should I store leftover Albonidigas?

Store any leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Albónidigas: Black Bean Meatballs With Tomato Coconut Sauce
[Vegan, Gluten-Free]

YC By: Yana Chistyakova

Author Bio

Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention... Read More

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Plated Albonidigas: several golden-brown black bean and oat meatballs generously coated in a vibrant, creamy tomato coconut sauce.

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Albónidigas: Black Bean Meatballs With Tomato Coconut Sauce [Vegan, Gluten-Free]

These black bean meatballs are full of umami flavor and protein! They are paired with a creamy sweet yet savory tomato and coconut milk based sauce that has a surprising crunch from cashews and carrots with bursts of sweetness from the raisins. Serve this recipe over a bed of rice... Read More

Ingredients You Need for Albónidigas: Black Bean Meatballs With Tomato Coconut Sauce [Vegan, Gluten-Free]

For the Meatballs:

2 cups cooked black beans
1 cup cooked rice
1 cup gluten-free oats
2 teaspoons dried wakame seaweed
1 onion
1 green pepper
1 carrot
2 garlic cloves
1 tablespoon vegetable oil
1 teaspoon cumin powder
1 tablespoon of Dijon mustard
A pinch of pepper
Salt
Gluten-free bread crumbs

For the Sauce:

1 cup chopped tomato
1 cup coconut milk
1 teaspoon curry powder
1 carrot
2 tablespoons cashews
1 tablespoon raisins
Salt

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How to Prepare Albónidigas: Black Bean Meatballs With Tomato Coconut Sauce [Vegan, Gluten-Free]

Chop the onion, pepper, and the garlic. Grate the carrot. Heat a frying pan with oil and sauté the vegetables until soft.
Grind the oats in a food processor or blender until a flour is formed. It does not need to be very fine.
Process the black beans.
In a large bowl mix the vegetables, oats, rice, and beans. Add the mustard, wakame seaweed, cumin, salt, and pepper.
Form balls with your hands and roll them in the breadcrumbs.
Heat a frying pan with a little olive oil and fry the meatballs on all sides until they brown a little.
In a saucepan, combine the tomato, coconut milk, curry, and salt and bring to a boil. Add chopped carrots, cashews, and raisins. Cook over medium heat 10-15 minutes until the sauce is slightly reduced and the carrot is cooked.
Serve the meatballs with the sauce.

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