While the world is beginning to *slowly* embrace veganism, many people are still under the false assumption that it’s expensive and too complicated.
In all actuality, eating plant-based foods can be cheap (and easy!) if you shop smart and plan ahead. Yet when I speak to others about making alternative food choices, there’s one struggle that echoes out over all the rest:
Time. Management.
Because juggling the challenges of life can be difficult all on their own, before the task of eating healthy. Add homemade meals into the rotation, and well, your juggling days may come crashing to the floor (it happens).
That’s why I decided to make a vegan bean ball that requires just 5 ingredients and 10 minutes to prep, since we all deserve a go-to weeknight dinner that’s not complicated and takes only 30 minutes start to finish.
And did I mention it’s cheap too?
Beans are often viewed as the “bread-and-butter” of vegan living, but at around $1.30 a box, it’s actually a smart choice for those that are trying to conserve money!
Furthermore, white beans are the perfect basis for creating a “meatball” that is 100% soy-free & cruelty-free, while still maintaining nutritional value.
My favorite step in this recipe though, has to be busting out my bad-ass mini ice cream scoop.
Because the “difficult” part about making your own bean balls is the time it takes to roll your balls by hand, making it messy and time consuming (go ahead, insert ball joke here lol). Yet having a mini ice scream scoop means you aren’t elbow deep in your balls *lol*, making this recipe MESS FREE as well.
All you have to do is blend, transfer, and bake.
To finish, just boil some pasta and bust open a jar of marinara and you’re good to go.
Alternatively, you can serve these bean balls in hot dog buns with a little marinara and a sprinkle of this Easy Vegan Parmesan Cheese.
Of course I feel I should mention, it’s IMPOSSIBLE for me to eat these bean balls without busting out some “Wedding Singer” reference: “THAT’S A GOOD MEATBALL.”
I’m sure you’ll feel the same way. ♥
Allergy Info & Substitutions
- These bean balls are 100% vegan, meaning they are meat-free, dairy-free, and egg-free. They are also naturally nut-free and gluten-free.
- Don’t like Daiya cheese? Swap it out for another plant-based cheese of your choice, such as Follow Your Heart brand, OR use 2-3 tablespoon of nutritional yeast flakes instead.
- For another EPIC bean ball recipe, check out the recipe for my BBQ & Cranberry Bean Balls by clicking here.
Want a meatball alternative that is also soy-free? Try these EASY mozzarella dairy-free bean balls! They take only 5 INGREDIENTS + are naturally soy-free, nut-free, and gluten-free!
5 Ingredient Dairy-Free Mozzarella Bean Balls
Ingredients
- 26.8 oz cannellini beans that's 2 boxes OR cans, drained and rinsed well
- 1 tablespoon tomato paste
- 1 C oatmeal
- 1 tablespoon Italian seasoning
- 1 C Daiya mozzarella cheese shreds*
Instructions
- Preheat oven to 375º. Add all ingredients to a food processor (I use an 11-cup, but this recipe fills only half). PULSE until mixed, but NOT paste- you want half of it to be chunky, which will give you "pockets" of melted cheese once cooked. Mmmmmm.
- Using a mini ice cream scoop (or your hands, but that can get messy), transfer bean ball mixture one scoop at a time to a baking sheet covered in parchment paper.
- Bake for 20 minutes, or until golden brown.
Notes
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Thank you for taking the time to invest in your health and happiness!
Torrye
Is there a substitute for the oats in this recipe? Can kamiya flakes, crumbled crackers, or bread crumbs be used?
Thank you
Randi Tisdall
Hi there Torrye, good question! You can used crumbled crackers or breadcrumbs as a replacement for oats. Hope you enjoy them!
Deborah Davis
I can’t wait to make these yummy bean balls. I can imagine serving them for my book club meeting. The ladies will love them! Thank you for sharing your healthy and delectable 5 Ingredient Dairy-Free Mozzarella Bean Balls at the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.
Randi Tisdall
Thanks Deborah! They would be perfect as appetizers on toothpicks!
Heidi C.
These sound amazing! Thanks for the suggestion of using nutritional yeast as a replacement for the vegan cheese shreds. I will make these in the next day or two. Also, love the mention of you using your bad-ass ice cream scoop! I have visions of it with lightning bolts on the sides!!
Randi Tisdall
LOL, that would be an AMAZING ice cream scoop, I love it!!! Thanks so much for stopping by Heidi, I hope you get a chance to make these- I’d love to her how they turn out! And yes, I’ve tested them with nutritional yeast and they taste just as delicious. Enjoy!
Heidi C.
I made them for lunch today and they were a hit!!! I served them with big slices of tomatoes, basil and gnocchi. My hubby ask if there was something we were celebrating because lunch felt extra special. 🙂
Thank you!!!
Randi Tisdall
YAY!!! Thanks so much Heidi for letting me know:) And that sounds like a delicious combo, glad to hear it all turned out yummy!!
Leanna
This looks so good Randi. This recipe is perfect for the night you want to stretch the budget, or on a meat free day. It looks really good for all types of different recipes.
Randi Tisdall
Thanks Leanna! I’ve used these bean balls for a few different types of recipes, and they’re always good!
Amber Harrop
I love reading your recipes Randi I always end up smiling and these look tasty and nutritious
Randi Tisdall
I’m so glad Amber! Thank you so much for all the support and love- sending hugs from the US!
Elise Cohen Ho
The addition of the beans really pumps up the protein quotient.
Randi Tisdall
Hey Elise, thanks so much for the comment! Yes, the addition of the beans does add protein, however I must add that it wasn’t the reason I used them. As a vegan, it’s probably the number one question I get (“Where do you get your protein?”), but most of us are actually getting TOO MUCH protein lol. If you’re interested in checking it out, I highly recommend the book “Proteinaholic” by Garth Davis M.D. It really changed the way I look at protein intake! 🙂