24 Mar

I’ve always wanted to try vegan “meatballs” aka Beanballs! And all i can say is… Beanballs for the win! These meatballs are somewhat similar to the thai turkey meatballs I made previously, but I used navy beans and rolled oats as the key ingredients and they came out just as good! So if you’re having a meatless week/month or practice a vegan lifestyle, try these! 

Recipe (serves 2)

1 can organic navy beans

ยฝ cup rolled oats (I used Bobs Red Mills gluten free rolled oats)

2 tbsp extra virgin olive oil

ยผ cup chopped red onions

1 tsp Italian herb seasoning

1 tsp dried basil

1 large diced garlic clove

Salt and pepper to taste

2 cups chopped baby spinach

ยฝ cup homemade tomato sauce

2 large zucchinis (spirilized)

First, rinse and strain navy beans in the sink, then transfer into a large bowl and mash. Alternatively, you could also puree the beans in your food processor.

Add oats, 1 tbsp olive oil, onions, spinach and seasonings to the bowl and mix with mashed navy beans until well incorporated. Roll bean batter into 12-14 balls (depending on the size you may get more or less and thatโ€™s okay).

Place a skillet over medium high heat and add 1 tbsp olive oil. Place balls in the skillet and roast all edges until brown, about 3-5 minutes. Transfer bean balls into a bowl and drizzle with tomato sauce until all edges are covered.

Serve with raw or cooked zucchini noodles, depending on your preference.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: