You’re going to love these Black Bean Meatless Meatballs from the cookbook, From the Kitchens of YamChops North America’s Original Vegan Butcher Shop by Michael Abramson.
From the Kitchens of YamChops North America’s Original Vegan Butcher Shop by Michael Abramson features 75 delicious plant-based recipes. You’ll find that the recipes are focused on plant-based meat substitutions.
I love that vegan butchers are popping up all over the United States and Canada. It might sound strange to have a vegan butcher shop, but the vegan butchers are using plant-based ingredients to recreate the traditional foods found at a butcher shop. After seeing all the amazing recipes in YamChops, I definitely want to visit North America’s original butcher shop!
YamChops was the first vegan butcher shop to open up in Toronto. Looks like I need to start planning a trip to Toronto!
The book is divided up into the following chapters:
- Step Up to the Plate – Mouthwatering Meatless Mains
- There’s an App for That – Selfie-Worthy Appetizers and Sides
- Ace in the Bowl – Bold Bowls, Broths, and Brews
- It’s Crunch Time! – Remarkable Salads, Slaws, and Dips
- Pour ‘Em on Thick! – Sensational Sauces, Salsas, and Chutneys
- Chocolate – Simple and Simply Scrumptious Chocolate Endings
I am really excited to be sharing on the delicious recipes from YamChops with you! These Black Bean Meatless Meatballs are so easy make.
I love all the southwest flavors going on in the meatballs. I made my meatballs a little bit bigger than the directions called for. I wanted to more substantial sized meatball for my sandwich.
I served the meatballs on bread with sautéed peppers and onions. I topped the black bean meatless meatballs with some extra salsa.
If you are looking to recreate some of your favorite meaty dishes using plant-based ingredients, From the Kitchens of YamChops is the book for you!
- ½ cup rolled oats
- 1 ½ cups canned black beans, rinsed and drained
- 1 tbsp egg replacer mixed with 3 tbsp (45 ml) water
- 1/3 cup fresh or frozen corn kernels, thawed if using frozen
- ¼ cup chopped green onion
- ¼ cup diced red pepper
- 3 tbsp salsa, homemade or store-bought
- 3 small cloves garlic, minced
- 2 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1/8 tsp sea salt
- Large pinch cinnamon
- Large pinch black pepper
- Preheat the oven to 350F
- Pulse the rolled oats 3 or 4 times in a food processor. Add the rinsed beans
- and continue to pulse until the beans are roughly chopped. You want to
- keep some texture in the beans, so be sure not to over-process them.
- Whisk the egg replacer and water together until smooth and set it aside to
- rest for a couple of minutes.
- Empty the contents of the processor into a large bowl and add the corn,
- onion, red pepper, salsa, garlic, cumin, oregano, basil, paprika, cayenne,
- salt, cinnamon and pepper. Mix together until all ingredients are evenly
- distributed. Your hands are the best tool for this job.
- Add the egg replacer mixture, and mix everything together until the egg
- replacer mixture is fully incorporated.
- Take a small handful of the mixture, a little bigger than a golf ball, and form
- it into a fairly tight-packed ball. If the mixture holds together, you’re good
- to go. If the mixture is too wet, add 1 to 2 teaspoons of pulsed rolled oats.
- If the mixture is too dry, add 1 to 2 teaspoons of water. At YamChops, we
- use a 2 ounce scoop to measure these meatballs.
- Place the formed meatballs on a parchment paper lined baking sheet and
- place in your preheated oven for approximately 20 minutes or until firm to
- the touch. Gently turn the meatballs every 5 minutes to ensure even browning.
Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. 2018. Photo credit: Vincenzo Pistritto