Gluten-Free Vegan Thai Meatballs

14 Reviews
Published Jul 11, 2018 ∙ Kristina Stosek

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These Gluten-Free Vegan Thai Meatballs are cooked in a creamy, mildly spiced red Thai sauce. They are addictively delicious!

Even if you are following a plant-based diet, you can indulge in these gluten-free meatballs because they are made using vegan ingredients!

meatless meatballs,

Yes, it is possible to enjoy vegan meatballs that taste just like the real thing. I wasn’t sure if I should call them meatballs or just balls. But it seemed more appropriate to call them meatballs.

 

vegan thai meatballs, gluten free

 

 

What are vegan Thai meatballs made of?

Good question! I wanted to keep them moist and firm enough so that they don’t fall apart without adding eggs. So I made these tender, delicious meatballs with nutritionally packed black beans, certified gluten-free oats and Thai spices. 

Thai sauce,

The meatballs are smothered in a mildly spiced gluten-free red Thai sauce. The creamy sauce is super easy to whip up. 

To keep it creamy, I used coconut milk. For the flavour, vegetable broth, Thai curry paste, tomato paste, tamari, lime juice and basil.

There are many ways you can serve this Thai dish.

This gluten-free Thai meatball recipe is super versatile. You can serve the tender meatballs as finger food for large gatherings, for lunch with a light salad or for dinner as an entree with simple parsley rice. 

The last time I served these meatballs, no one could tell they were vegan. They are that deceptively good!

Love Thai food? 

From simple soup to delicious salmon recipes, you will find a recipe here you will love! For inspiration, check out our gluten-free Thai recipes. These gluten-free recipes are easy to make, even for novice cooks.

Gluten-Free Vegan Thai Meatballs

14 reviews
Published Jul 11, 2018 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
12 meatballs

Ingredients

MEATBALLS
1 1/4 cup certified gluten-free rolled oats
1 tsp. GF dried basil
1/2 tsp. GF ground cumin
1/2 tsp. Sea salt
2 garlic cloves, minced or 1/2 tsp. GF garlic powder
3 Tbsp. melted coconut oil
2 Tbsp. pure tomato paste
1 Tbsp. lime juice
2 tsp. minced ginger
1 tsp. GF red curry paste
2 cups cooked black beans, if using canned rinse and drain the beans
THAI SAUCE
1 1/2 cups coconut milk
1/2 cup GF vegetable broth
2 Tbsp. pure tomato paste
2 Tbsp. GF red curry paste
1 Tbsp. GF tamari sauce
1 Tbsp. fresh lime juice
1 tsp. GF dried basil
1 dried kaffir lime leaf (optional)
Pinch of hot chilli pepper (optional, depending on your taste for spicy food)

Instructions

  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2. Place oats into a food processor bowl and blend to a powder Add basil, cumin and salt and blend to combine. Add garlic, coconut oil, tomato paste, ginger, lime juice and curry paste. Blend to combine
  3. Add black beans and pulse about 5 times just enough for to form a thick mixture and leaving the beans at about half their size. Do not over mix or the meatballs will become hard
  4. Roll the mixture into about 1-inch balls. I used an ice-cream scoop, then place them on the prepared baking sheet. Brush with remaining olive oil and bake for 20 minutes turning them over halfway through
  5. SAUCE
  6. While the meatballs are baking, in a large saucepan whisk together the sauce ingredients. Cook the sauce over medium-low heat for 5 minutes
  7. Add the cooked meatballs to the sauce and gently combine to coat them with the sauce. Cook over low heat for 3 more minutes. Enjoy!

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