2-Ingredient Vegan Meatballs | EASY + HEALTHY

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative, while crushed crackers can be a budget-friendly option.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor, though it's not vegan.

vegetable broth

💰Cheaper: water

Water can be used as a base, but broth adds more flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for frying.

Rinse buckwheat under cold running water.

Add buckwheat to a pot with 3 cups of water.

Bring to a boil and season with salt.

Reduce heat to low and simmer for 15 minutes or until all water evaporates.

Peel the potatoes and grate them using a handheld grater on the fine side.

Squeeze the grated potatoes to remove the juice.

Place the squeezed potatoes into a bowl.

Fluff the cooked buckwheat with a fork and add it to the bowl with the potatoes.

Season the mixture with salt and pepper.

Mash the mixture using a potato masher until it resembles ground meat.

Form the mixture into meatballs with your hands.

Heat grape seed oil in a large skillet over medium heat.

Add the meatballs to the skillet and cover.

Cook for about 5 minutes, then turn the meatballs and cook for another 5 minutes on the other side.

Continue cooking the meatballs on each side for 5 minutes at a time until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens