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

½ cup rolled oats (I used Bobs Red Mills gluten free rolled oats)

2 tbsp extra virgin olive oil

¼ 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

½ cup of my homemade tomato sauce

2 large zucchinis (spirilized)

1. 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.

2. 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 that’s okay).

3. 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.

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

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