These vegan meatballs are made with a mixture of black beans, rice, and sautéed mushrooms and served in a tomato and chile ancho broth.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
5 stars (3 reviews)
black beans, mushrooms, vegan meatballs
- Heat a large sauté pan to medium-high heat, add a little bit of oil (optional), and sauté mushrooms until golden brown, about 6-7 minutes. Remove mushrooms from pan and set aside.
- Using a food processor, mix the mushrooms, rice, black beans, figs, mint, bread crumbs, and salt. Pulse a couple of times until everything incorporated together, but is not completely mashed. Try to preserve some of the texture of the beans and rice.
- Shape the mix into equal sized balls. In the same sauté pan, set to medium heat, brown the meatballs in a little bit of oil until golden brown all over. (You can also bake them at 375°F for 20 to 30 min, flipping them half-way through.)
- In a comal or cast-iron skillet set to médium-high heat, dry roast the tomato, chiles, garlic, and onion until they have dark spots all over.
- Add the tomato, chile, garlic, onion, and vegetable broth to the blender and process until you have a smooth broth. Strain.
- In a medium sauce pot heat 1 tsp. of olive oil. Add the tomato broth and let simmer for 5 minutes or until it changes to a dark red color and slightly thickens. Season to taste with salt and pepper.
- Serve your meatballs in the tomato chile broth.