Easy to whip up and even easier to enjoy, these make-and-freeze vegan meatballs are perfect for a vegan meatball sub. Healthy pantry staples like chickpeas and black beans make this dish satisfying because they’re packed with fibre and plant-based protein. But hearty beans don’t do all the healthy lifting in this recipe—nutrient dense sprouted whole grain breadcrumbs bring even more goodness to the table. So you can feel double the gratification in serving a tasty meal that’s just as nutritious as it is easy to make!
For even more added nutrition, we recommend sprouting chickpeas before adding them to the food processor. Check out our Why Sprouted Handbook for more information—Part 3 has complete instructions on sprouting at home.
The perfect make-ahead meal for a busy weeknight! Make up a batch—or several—and freeze for up to 3 months (or until the next time you need dinner fast!).
- To freeze uncooked vegan meatballs: Roll out the balls and place uncooked vegan meatballs in an airtight container with parchment between each layer. (Parchment prevents them from freezing into a block and makes it easy to take out only what you need for tonight’s meal!)
- To freeze cooked vegan meatballs: Once cooked, cool completely. Layer fully-cooked, unsauced vegan meatballs in an airtight container in the same manner as above, with parchment between each. .
No need to defrost first. Just cook or reheat from frozen!
- To cook from frozen, add about 10 minutes to the cooking time. For the frying pan method, cover with a lid for the first 5 minutes, then proceed with browning.
- To reheat from frozen, simmer in a covered saucepan with marinara or tomato sauce until heated through.