Vegan Meatballs with Buffalo Sauce

This is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.

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Servings: 6

Ingredients Method Notes

Ingredients

Meatballs

14 oz can chickpeas drained and rinsed
14 oz can pinto beans drained and rinsed
¼ cup no-salt-added tomato paste
¼ cup ground flaxseed
⅓ cup chickpea flour or brown rice flour
¼ cup nutritional yeast
2 tablespoons olive oil
3 garlic cloves peeled and grated or finely minced
1 shallot peeled and minced
½ cup parsely
2 teaspoons dried oregano
1 teaspoon chili powder
¼ teaspoon salt

Buffalo sauce

¾ cup raw cashews
5 tablespoons hot sauce of choice
1 tablespoon cider vinegar
1 tablespoon low-sodium soy sauce or tamari
2 teaspoons honey, maple syrup, or agave syrup
½ teaspoon garlic powder
¼ teaspoon salt preferably smoked

Method

Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper or a silicone mat.
Into food processor container, place all meatball ingredients and blend into a slightly chunky mixture, scraping down sides of container as needed. Roll mixture into golf ball-sized rounds and place on baking sheet. Bake for 15 minutes, flip balls, and bake for another 15 minutes.
To make buffalo sauce, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender with 1 cup water and remaining sauce ingredients. Blend until smooth.
In medium pot on stovetop, place buffalo sauce and bring to a slight simmer. If sauce is too thick, thin with some additional water. Add balls and heat for 2 minutes, turning balls to coat. Serve on platter with carrot sticks and celery sticks and any extra buffalo sauce.

Notes

Each serving contains: 222 calories; 12 g protein; 4 g total fat (1 g sat. fat); 36 g total carbohydrates (7 g sugars, 11 g fiber); 641 mg sodium