Bean Balls (Vegan "Meat" Balls)

Name: Bean Balls (Vegan "Meat" Balls)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 34 1 inch bean balls, 4-6 serving(s)
Ingredients: 4 garlic cloves; 1 onion, quartered; 8 medium button mushrooms, halfed; 19 ounces dark red kidney beans; 3/4 cup oats; 1/4 cup sunflower seeds; 1 cup textured vegetable protein; 4 tablespoons nutritional yeast; 1 bay leaf, crushed; 1/2 teaspoon salt

Submitted by Veronica Zest

"This recipe is a perfect healthy addition to almost any pasta dish. It is fairly inexpensive, quick, and simple. Even better: it's relatively high in protein and fiber while low in fats. Enjoy!"

Download

Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 34 1 inch bean balls
Serves:: 4-6

ingredients

4 garlic cloves
1 onion, quartered
8 medium button mushrooms, halfed
19 ounces dark red kidney beans
³⁄₄ cup oats
¹⁄₄ cup sunflower seeds
1 cup textured vegetable protein
4 tablespoons nutritional yeast
1 bay leaf, crushed
¹⁄₂ teaspoon salt

directions

In a food processor add the garlic, when roughly minced add in the onion and process until it is diced. Move this mixture into a large mixing bowl.
Finely dice the mushrooms in the food processor and add those to the mixing bowl as well.
Put the kidney beans (I used canned) into the food processor and blend until roughly mashed (NOT pureed). Put this into the mixing bowl as well.
In the food processor again, blend the oats and sunflower seeds until the consistency of bread crumbs. Add to the mixing bowl.
Finally, add the TVP, nutritional yeast, bay leaf, and salt to the mixing bowl. Mix all of the ingredients together until incorporated.
Let this mixture sit in the fridge for 30 minutes to an hour, then divide and roll into 1 inch balls. Bake for 15 minutes or until browned.