Vegan Meatballs with Alexandra’s Pikliz

Vegan Meatballs with Alexandra’s Pikliz


  • 1 can cooked black beans
  • 3 cloves of garlic
  • 1 small shallot
  • 150 g cooked quinoa
  • 2 tbsp tomato paste
  • 1 tbsp five-spice powder
  • 1 tsp lemon pepper seasoning
  • 1/2 cup vegan shredded cheese
  • salt and pepper to taste
  • 4 tbsp Alexandra’s Pikliz


  1. In a baking tray, bake cooked black beans until slight crack occurs on the surface (around 15 min at 350F, depending on your batch of beans)
  2. Mince garlic and dice shallots
  3. In a food processor, add in all ingredients and pulse until a thick dough forms. You can add small dashes of water if the mixture is too dry or some additional shredded vegan cheese. You should be able to form a ball within your hand.
  4. Use a spoon and gently form meatballs in your hand, put it on a parchment paper.
  5. Refrigerate for 15 min to let it firm.
  6. In a hot skillet with oil, sear meatball on all sides until slight browning, transfer to the oven and bake at 350F for another 15 - 20 min, until the edges turn golden brown.
  7. Serve with some additional Alexandra’s Pikliz!

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