I’m always in search of a good meatball substitute, and these bean balls rate pretty highly! They are dense and firm (don’t fall apart), and are very satisfying. I bet the Bean Ball recipe could be used as a veggie burger pretty easily. And the bean balls would make a mean ‘meat’ball sub as well!

Spaghetti with Bean Balls
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Vegan Bean Balls
  1. 2 cans kidney beans, drained and rinsed
  2. 1 tbsp olive oil
  3. 2 large cloves garlic, minced
  4. 1 onion, chopped
  5. 2 tsp oregano
  6. 2 tsp basil
  7. 2 tbsp tomato paste
  8. 2 tsp soy sauce
  9. 1 cup rolled oats
  10. 2/3 cup sunflower seeds
  11. salt and pepper to taste
Tomato Sauce
  1. 1 tbsp olive oil
  2. 1 onion, chopped
  3. 1 clove garlic, minced
  4. 1 tbsp tomato paste
  5. 2 cans diced tomatoes
  6. 2 tsp oregano
  7. salt and pepper to taste
  1. 500g package spaghetti of your choice
  1. Make the spaghetti according to instructions on the package. Reserve 1/4 cup of the cooking liquid. Drizzle the spaghetti with a little olive oil and the cooking liquid if not serving immediately.
  2. Mash the kidney beans well. Add the spices, tomato paste, soy sauce and oats to the kidney beans.
  3. Sautee the onion for 3 minutes. Add the garlic and cook a further 30 seconds. Add the onions and garlic to the kidney bean mix.
  4. Place the seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine everything well. Season with salt and pepper.
  5. Roll the kidney bean mixture into balls. This amount should make approximately 18 balls.
  6. Make the sauce: In a saucepan, heat the olive oil over medium heat. Sautee the onions for 3 minutes, and then add the garlic. Cook another 30 seconds or so. Stir in the tomato paste and diced tomatoes. Simmer for 10 minutes. Season with oregano, salt and pepper. Add fresh basil leaves before serving.
  7. In a fry pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden. Be sure to turn them regularly so they don't burn.
  8. Place the spaghetti in bowls. Top with bean balls, and then pour over the sauce.
  1. Feel free to add chopped spinach or chard to the sauce to give it some more nutrition. Add the greens just after the onions and garlic, and before the sauce. Stir a few minutes until wilted, and then continue.
  2. The original recipe uses cashew parmesan (I'm intolerant to nuts, so I skipped this). Place 1/2 cup unsalted cashews, 2 tbsp nutritional yeast, 1/4 tsp garlic powder and some salt in a food processor. Pulse until a fine meal is achieved. Sprinkle over the meal before serving.
Adapted from Vegan Heaven
Adapted from Vegan Heaven
The Pescetonian https://pescetonian.co.uk/
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