These vegan red bean meatballs have a hearty, meaty texture and hold their shape beautifully as they simmer in tomato sauce. A few simple prep steps make all the difference.
Ingredients
- For the meatball base:
- 1 can red beans, drained and rinsed
- 1/2 cup walnuts
- 2 tablespoons quick-cooking oats
- 1 tablespoon psyllium
- 1 tablespoon olive oil
- For seasoning and color:
- 1 tablespoon soy sauce
- 1 teaspoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the sauce:
- 1 jar good-quality tomato sauce
Instructions
- Rinse the beans and dry them thoroughly on paper towels.
- Pulse the walnuts in a food processor until coarsely ground.
- Add most of the beans (set a handful aside), the oats, psyllium, and seasonings. Process until you have a sticky mixture.
- Add the reserved handful of beans and pulse 2 times, briefly, to give the mixture some texture.
- Transfer to a bowl and let rest for 30 minutes to firm up.
- Shape the mixture into ping-pong-sized balls.
- Sear in a very hot skillet for about a minute on each side, until browned.
- Transfer the seared meatballs to a pot of bubbling tomato sauce. Lower the heat and simmer uncovered for 15 minutes.
Tips
The secret to meatballs that hold together: dry the beans thoroughly and give the mixture a full 30 minutes to rest. Serve over quinoa or brown rice.
