Vegan Black Bean & Oat “Meatballs”

by | Updated: June 12th, 2017

With their robust, belly-filling flavors combined, black beans and oats make a delicious combination. Legume-topped oatmeal is not on the menu, but thanks to this vegan recipe, another comfort food favorite is. Whether you’re eating traditional pasta, long strands of zucchini noodles or gluten-free brown rice spaghetti, pile on these savory black bean meatballs. They’re packed with plant-based protein and wholesome, nutritional goodness.

Vegan black bean meatballs and zucchini noodles |

Vegan Black Bean & Oat “Meatballs”

Makes about 18 “meat” balls


1 cup rolled oats
1 cup oat flour
1-½ cups cooked black beans
1-½ Tbsp. flax meal
2 tsp. onion powder
2 tsp. garlic powder
1-½ tsp. Italian seasoning
1 tsp. paprika
Salt & pepper, to taste
Breadcrumbs, to coat
Water, as needed to blend


  1. Preheat oven to 425 degrees F.
  2. In a food processor, pulse rolled oats and flax seeds until mostly ground but still chunky. Transfer to a large mixing bowl.
  3. In the food processor, pulse black beans until smooth. Add to mixing bowl.
  4. Add oat flour, onion powder, garlic powder, Italian seasoning, paprika and salt and pepper to mixing bowl. Mix until fully incorporated. Set aside for 5 minutes to thicken.
  5. Pour breadcrumbs on to a shallow dish. Scoop out 1-inch balls from bean mixture and roll into breadcrumbs to coat. Transfer coated balls to a baking sheet.
  6. Bake for 14-16 minutes, flipping halfway through.

Margaret’s notes:

  • Leftovers will keep in an airtight and refrigerated container for 4-5 days.
  • The oat flour can be swapped with 1 cup of garbanzo or rice flour.
  • For a quicker method, prep oat-bean mixture ahead of time and freeze until ready to eat. To reheat after being frozen, bake at 425 degrees F for 26-30 minutes, flipping halfway through.
  • These balls can be fried instead of baked. Fry them over medium-high heat for about 3-4 minutes on each side, until dark golden brown.