Veganomicon Bean Balls
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 393.7
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,313.3 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 14.0 g
- Protein: 32.6 g
View full nutritional breakdown of Veganomicon Bean Balls calories by ingredient
Introduction
Great with spaghetti and marinara sauce. Great with spaghetti and marinara sauce.Number of Servings: 4
Ingredients
-
* Beans, red kidney, 3 cup
* Bread crumbs, dry, grated, plain, .5 cup
* Vital wheat gluten, 100 grams
* Olive Oil, 2 tbsp
* *Soy Sauce, 2 tbsp
* Tomato Paste, 2 tbsp
* Garlic, 2 cloves
* Lemon juice, .splash (or grated lemon zest)
* Oregano, ground, .5 tsp
* Thyme, ground, .25 tsp
Directions
Preheat oven to 375F.
Chuck all of your kidney beans into a medium sized bowl and mash them suckers. You want them to be fairly well smooshed, but not to the point that they’re unidentifiable as kidney beans. Add in the rest of your ingredients, and then mush together with your hands until fully combined. Knead/mush them for a minute or two.
After you have everything stirred up and holding together (without being totally solid, mind you) roll up your beanballs. They should be on the smaller side; Veganomicon compares them to the size of walnuts (which made me realize that I have no idea what an unshelled walnut looks like--so maybe think "eyeball"-sized instead).
Oil up a baking sheet, place the beanballs on it, and roll them around a tiny bit in the oil so they're covered.
Bake for 15 minutes on one side, flip them, bake for another 10 minutes on the other side. If you are cooking them up with tomato sauce, at this point add your tomato sauce and toss them until they're coated. Pop back into the oven for 5 more minutes. If you're not using tomato sauce, I'd just toss them back in as is for about 5 more minutes as is, or until sufficiently browned.
Number of Servings: 4
Recipe submitted by SparkPeople user JAMILA6452.
Chuck all of your kidney beans into a medium sized bowl and mash them suckers. You want them to be fairly well smooshed, but not to the point that they’re unidentifiable as kidney beans. Add in the rest of your ingredients, and then mush together with your hands until fully combined. Knead/mush them for a minute or two.
After you have everything stirred up and holding together (without being totally solid, mind you) roll up your beanballs. They should be on the smaller side; Veganomicon compares them to the size of walnuts (which made me realize that I have no idea what an unshelled walnut looks like--so maybe think "eyeball"-sized instead).
Oil up a baking sheet, place the beanballs on it, and roll them around a tiny bit in the oil so they're covered.
Bake for 15 minutes on one side, flip them, bake for another 10 minutes on the other side. If you are cooking them up with tomato sauce, at this point add your tomato sauce and toss them until they're coated. Pop back into the oven for 5 more minutes. If you're not using tomato sauce, I'd just toss them back in as is for about 5 more minutes as is, or until sufficiently browned.
Number of Servings: 4
Recipe submitted by SparkPeople user JAMILA6452.