These amazing vegan chickpea meatballs in creamy curry sauce is just as good or maybe even better than the name implies. They are meaty, delicious and everything a meatball should be and they are both vegan and gluten-free. It doesn’t get much better than this vegan Ikea meatballs copycat recipe.
Unlike some meatless meatballs, these vegan chickpea Ikea copycat meatballs aren’t. Thanks to the sticky nature of the rice along with the soft texture of the chickpeas make for a moist and delicious vegan and gluten-free meatballs. You can use these meatless meatballs in meatball subs, sandwiches or with a side of salad…or you can serve them with a creamy curry sauce like I do in this recipe.
What’s great about this vegan chickpea meatballs in curry sauce recipe
Just about everything
Delicious meat-like texture
Easy to make
Healthy and loaded with nutrients
Meal prep friendly
Freezer friendly
A favorite with children and adults alike
Vegan
Gluten-free
Soy free
A crowdpleaser
Meal Prep friendly vegan meatball recipe
These amazing meatless meatballs are not only delicious, they are also meal prep and freezer friendly. You can make them in advance all cooked and freeze them for later, ready to defrost and quickly reheat… or you can freeze them prepped and uncooked, ready to be cooked at a later day. Both ways work equally well and produce delicious flavourful meatless meatballs.
How are these amazing vegan chickpea meatballs in curry sauce made? It’s very easy. Just:
Instructions
For the Sauce
Heat olive oil in a pan and add the minced garlic. Let the garlic cook for 1 minute while stirring before adding the salt, curry powder, smoked paprika and nutmeg. Let the spices cook for a half minute before adding the vegetable broth and plant based cream.
Bring to a boil, then add tomato paste. If the sauce is too thin you can add a little cornstarch mixed with a tablespoon of water and bring to a boil again. Add extra salt if needed and add the fresh parsley right before serving.
The Meatless Meatballs
Start by adding the cooked rice, minced garlic and cashew nuts to the food processor. Pulse until the mix is finely ground.
Next, add the drained chickpeas, dried oregano, dried basil, smoked paprika, salt, pepper, tomato paste and nutritional yeast to the food processor. Pulse until everything is mixed together and holds together when you shape the mixture into a meatballs. Add rolled oats to the mixture if it is too mushy by adding a little at a time. If the mixture is too firm and and crumbly, you can add a couple of tablespoons cold water or olive oil and mix together.
Cooking in a pan
Heat olive oil in a frying pan and shape the chickpea mixture into meatballs. Press the meatballs firmly together and carefully place them in the heated frying pan. Fry the meatballs for 10-15 minutes at medium high heat, flipping them over and around every 3 minutes to make sure all sides become lightly golden and delicious. Once the meatballs are cooked, pour the sauce on top and
Cooking in the Oven
Preheat oven to 350F and line a baking trey with baking paper. Shape the chickpea mixture into meatballs and press them firmly together. Place the meatballs on the lined baking sheet and drizzle with a little oil. Cook them in the oven for 25-30 minutes, flipping halfway through, or cook until the meatball are golden and just starting to go a little crispy on the outside.
Notes
if you’re using dry chickpeas you need to cook them until they are very soft and add 2-3 tablespoons extra water or olive oil.
These amazing vegan chickpea meatballs in creamy curry sauce is just as good or maybe even better than the name implies. They are meaty, delicious and everything a meatball should be and they are both vegan and gluten-free. It doesn’t get much better than this vegan Ikea meatballs copycat recipe. Unlike some meatless meatballs, these vegan chickpea Ikea copycat meatballs aren’t. Thanks to the sticky nature of the rice along with the soft texture of the chickpeas make for a moist and delicious vegan and gluten-free meatballs. You can use these meatless meatballs in meatball subs, sandwiches or with a side of salad…or you can serve them with a creamy curry sauce like I do in this recipe.
Simone – Munchyesta.com
Prep Time 8 minutesminutes
Cook Time 20 minutesminutes
Serving Size 24meatballs
Ingredients
2tbspOlive Oil
2cupsCooked Basmati Riceor your preferred rice
1cupCashew Nuts or Walnuts
4clovesGarlicMinced
½Yellow OnionVery finely chopped
30ozcanChickpeasDrained (3 cups cooked chickpeas)
5tbspNutritional YeastOptional
2tbspTomato Paste
¼cup Rolled OatsGluten-free if needed
2tspSea salt
2tspSmoked Paprika
1tbspDried Oregano
1tbspDried Basil
Curry Sauce
1tbspOlive Oil
2cloves GarlicFinely chopped
1tbspCurry Powder
2tspSmoked Paprika
½tspGround Nutmeg
1 cup (300ml)Vegetable Broth
1cup (300ml)Coconut Milkor Full fat Cashew Milk
2tbspTomato Paste
Salt to taste
1tbspCornstarchTo thicken the sauce if needed
1bunchFresh Parsleyor fresh basil
Instructions
For the Sauce
Heat olive oil in a pan and add the minced garlic. Let the garlic cook for 1 minute while stirring before adding the salt, curry powder, smoked paprika and nutmeg. Let the spices cook for a half minute before adding the vegetable broth and plant based cream.
Bring to a boil, then add tomato paste. If the sauce is too thin you can add a little cornstarch mixed with a tablespoon of water and bring to a boil again. Add extra salt if needed and add the fresh parsley right before serving.
The Meatless Meatballs
Start by adding the cooked rice, minced garlic and cashew nuts to the food processor. Pulse until the mix is finely ground.
Next, add the drained chickpeas, dried oregano, dried basil, smoked paprika, salt, pepper, tomato paste and nutritional yeast to the food processor. Pulse until everything is mixed together and holds together when you shape the mixture into a meatballs. Add rolled oats to the mixture if it is too mushy by adding a little at a time. If the mixture is too firm and and crumbly, you can add a couple of tablespoons cold water or olive oil and mix together.
Cooking in a pan
Heat olive oil in a frying pan and shape the chickpea mixture into meatballs. Press the meatballs firmly together and carefully place them in the heated frying pan. Fry the meatballs for 10-15 minutes at medium high heat, flipping them over and around every 3 minutes to make sure all sides become lightly golden and delicious. Once the meatballs are cooked, pour the sauce on top and
Cooking in the Oven
Preheat oven to 350F and line a baking trey with baking paper. Shape the chickpea mixture into meatballs and press them firmly together. Place the meatballs on the lined baking sheet and drizzle with a little oil. Cook them in the oven for 25-30 minutes, flipping halfway through, or cook until the meatball are golden and just starting to go a little crispy on the outside.
Notes
if you’re using dry chickpeas you need to cook them until they are very soft and add 2-3 tablespoons extra water or olive oil.
I’m passionate about all things plant-based and love nothing more than exploring new flavors and creating delicious easy vegan and vegetarian recipes from everyday ingredients.
