So I have made a few recipes myself in regards to the Plant based eats. I have always and forever enjoyed cooking, making up recipes and experimenting in the kitchen. I do have to practice taking ‘nice photos’ of the foods but I do feed 3 ferals a thousand times a day and sometimes when they are gnawing at your ankles because they clearly are ‘starving’ I don’t have time to pretty it up. So bear with me on that! It’s all in the moment.
So here is the successful Vegan meatballs I made. The kids gave it a thumbs up. The husband had two helpings and we were all full and getting the right vitamins, minerals and that all important protein vegans never get! *wink wink*
So here it is.
Vegan meatballs and pasta.
- 1 x 400ml can of organic kidney beans
- 1x 400ml can of organic butter beans
- 60g of rolled oats
- 1/2 White onion chopped
- 2 Tbls of ketchup
- 1 Tsp smoked Paprika
- Salt and pepper
- Flour for dusting the meatballs
Makes between 16-20 meatballs depending on size
1/2 (the other half) white onion chopped
2 cloves of garlic crushed
2 Tbls of Maple syrup
1Tsp cornstarch for thickening
1 x can of diced tomatoes
300 ml Water
Salt and pepper
- 4-5 basil leaves diced
*we only use Himalayan rock salt. I would highly recommend it.
- So grab your onion, chop it and save half for the sauce and stick the other half in a food processor.
- Drain your butter beans and kidney beans (I like to give them a rinse too) and add that to the processor and give this a whizz around until it’s combined but still has chunks in.
- Add the oats, Smoked paprika ketchup and a pinch of salt and pepper.
- Whizz for a few minutes till it’s almost a paste like texture, it can be chunky or smooth depending on preference (my kids like hem daily smooth with a few bits in)
- Now the next part is fairly messy, cover your hands in flour and make a pile of flour to sprinkle on the meatless balls, grab a handful of the paste and roll it into a ball and lightly roll it around the flour to coat it. Make the balls fairly small just smaller than a ping pong ball.
Place the balls on a plate and carry on with the rest.
Once you have made all the balls you can heat whatever oil you prefer (I use coconut) and fry them for a 3-5 minutes. Make sure you regularly roll them in the pan to get an even fry. (You can also but these in a dish and oven cook but I like the fried feel to them)
Whilst these are cooking get on your sauce.
- Fry in a saucepan your onions and crushed garlic till softened.
- Add the basil as let the flavour release for 10 secondsish.
- Sprinkle your cornstarch in the onions mix and stir it around.
- Quickly add the tomatoes and stir again icing the cornstarch and tomatoes.
- Fill the tomato can with water to about 3/4 of the tin and add that too. Stir and let it simmer for 5 minutes
- Add the maple syrup to sweeten it up, you can add more to taste.
- Add salt and pepper and leave on a low heat.
- Once the meatballs are all cooked you can add these to the sauce to serve.