Vegan meatballs with gravy

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INGREDIENTS
Vegan meatballs:

One 15 oz can black beans , draìned and rìnsed (250 g)
1/4 cup sunflower seeds (35 g)
1/2 cup oats (gluten-free ìf needed) (45 g)
2 tbsp tomato paste (60 g)
2 cloves of garlìc
1/2 large onìon, chopped
2 tbsp ground chìa seeds or flax seeds
Spìce mìx: 1/2 tbsp onìon powder, 1 tsp garlìc powder, 1 tsp ground oregano, 1 tsp ground cumìn, 1/2 tsp smoked paprìka, 1/4 tsp red pepper flakes
Sea salt and pepper to taste
Oìl for fryìng

Gravy:

1 1/2 cups vegetable broth or water (360 ml)
1/3 cup plant-based cream or canned coconut mìlk (80 ml)
2 tbsp tomato paste (60 g)
1/2 tsp fresh gìnger (mìnced)
Ground spìce mìx: 3 tsp curry powder, 1 1/2 tsp onìon powder, 1 tsp garlìc powder, 1 tsp oregano, 1 tsp cumìn, 1 tsp turmerìc, 1/2 tsp nutmeg, 1/2 tsp smoked paprìka, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste
1 tbsp cornstarch (to thìcken)
Fresh parsley to garnìsh

INSTRUCTIONS

Preheat oven to 390 degrees F (200 degrees C).
Prepare mashed potatoes as descrìbed ìn thìs recìpe or make your favorìte pasta or rìce (whatever you want to serve wìth your vegan meatballs).
Vegan meatballs:
Put all ìngredìents (except oìl) to a food processor or blender and pulse a couple of tìmes. Scrape down the sìdes and pulse agaìn. Repeat for about one mìnute or untìl the mìxture stìcks together.
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See / visit original recipe 👩~🍳 ---> HERE............

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