Juicy Vegan Meatballs Mexican Rice (Printable Version)
Hearty plant-based chickpea meatballs served atop a bed of bold Mexican-style rice with tomatoes, corn and black beans.
# What You'll Need:
→ For the Vegan Meatballs
01 -
400g cooked chickpeas, drained
02 -
1/2 cup rolled oats
03 -
1/4 cup finely chopped onion
04 -
2 garlic cloves, minced
05 -
2 tbsp tomato paste
06 -
1 tbsp soy sauce
07 -
1 tsp smoked paprika
08 -
1/2 tsp ground cumin
09 -
Salt and pepper to taste
10 -
1-2 tbsp olive oil (for cooking)
→ For the Mexican-Style Spicy Rice
11 -
1 tbsp olive oil
12 -
1 cup long grain rice (basmati or jasmine)
13 -
1/2 small onion, chopped
14 -
1 garlic clove, minced
15 -
1/2 cup diced tomatoes (fresh or canned)
16 -
1 1/2 cups vegetable broth
17 -
1/2 tsp chili powder
18 -
1/4 tsp cayenne pepper (optional)
19 -
1/2 cup corn kernels (optional)
20 -
1/2 cup cooked black beans (optional)
21 -
Salt to taste
22 -
Fresh cilantro or parsley for garnish
# Steps To Follow:
01 -
In a food processor, blend chickpeas and oats until coarsely combined.
02 -
Add onion, garlic, tomato paste, soy sauce, smoked paprika, cumin, salt and pepper. Pulse until the mixture holds together but still maintains texture.
03 -
Roll the mixture into 12-16 small meatballs of equal size.
04 -
Either pan-fry the meatballs in olive oil until golden on all sides, or bake at 200°C for 20-25 minutes, turning halfway through cooking.
05 -
Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent.
06 -
Stir in rice, chili powder, and cayenne (if using). Cook for 1-2 minutes to toast the grains and bloom the spices.
07 -
Add diced tomatoes and vegetable broth. Bring to a boil, then lower heat, cover, and simmer for 15-18 minutes until rice is tender.
08 -
If using, stir in corn and black beans. Adjust salt to taste and fluff with a fork before serving.
09 -
Plate the spicy Mexican rice and top with vegan meatballs. Garnish with fresh cilantro or parsley.
# Notes and Tips:
01 -
The meatballs can be made ahead and refrigerated for up to 3 days, or frozen for longer storage.
02 -
For a gluten-free version, ensure you use certified gluten-free oats and tamari instead of soy sauce.