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Bean Balls (Vegan "Meat" Balls)

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“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!”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
34 1 inch bean balls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Finely dice the mushrooms in the food processor and add those to the mixing bowl as well.
  3. 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.
  4. In the food processor again, blend the oats and sunflower seeds until the consistency of bread crumbs. Add to the mixing bowl.
  5. Finally, add the TVP, nutritional yeast, bay leaf, and salt to the mixing bowl. Mix all of the ingredients together until incorporated.
  6. 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.

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