Spaghetti Beanballs – Wallflower Kitchen

A vegan different to spaghetti meatballs! Made with beans, mushrooms, rice and herbs for a wholesome however flavour-packed recipe that’s straightforward to arrange.

When you’re in search of a meatball different that tastes nice, with a “meaty” texture and is filled with dietary complete meals substances, then this recipe is for you.

The beanballs, as I ridiculously name them, are very easy to make – particularly you probably have a meals processor or an honest masher.

Easy combine the substances collectively right into a chunky texture and roll into balls.

These can then be baked, fried or grilled. And even cooked within the airfryer.

Vegan Meatball Elements

These beanballs use wholesome substances and might simply be made gluten-free by subbing gluten-free flour (you solely want a small quantity).

• Olive oil
• Onion and garlic
• Chestnut mushrooms – or different form of mushrooms, a combination works effectively.
• Marmite – you need to use yeast extract or miso paste. That is for giving a “meaty” depth of flavour.
• Balsamic vinegar – different vinegars work effectively however balsamic offers one of the best flavour.
• Dried blended herbs – this can be a combination of basil, oregano, marjoram and thyme. Or you need to use an Italian seasoning combine.
• Kidney beans – or black beans. Cooked from contemporary or tinned.
• Cooked rice – brown or white.
• Porridge oats – for texture. You need to use complete oats too however would possibly have to mash the combination a bit extra.
• Flour – only a small quantity for rolling the balls. Can use wholemeal or gluten-free.

This recipe additionally consists of how one can make the bolognese sauce to serve the beanballs with.

Full ingredient quantities within the recipe card on the backside of this publish!

Serving and storing

Spaghetti Beanballs

Yield:
4-6

Prep Time:
quarter-hour

Prepare dinner Time:
45 minutes

Complete Time:
1 hour

A simple, tasty and wholesome different to meatballs. These beanballs are merely mashed beans with mushrooms, oats, rice and seasonings for a meat-y texture and scrumptious flavour. 

Elements

For the beanballs

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 150 g / 5.2 oz chestnut mushrooms, finely chopped
• 1 tsp Marmite (yeast extract) or miso
• 1 tbsp balsamic vinegar
• 1 tsp dried blended herbs (or Italian herb seasoning)
• 1 x 400 g / 14 oz tin of kidney beans, drained and rinsed
• 125 g / 4.4 oz cooked rice
• 6 tbsp porridge oats
• 4 tbsp plain flour

For the bolognese sauce

• 1 tbsp olive oil
• 1 onion, diced
• 1 medium carrot, peeled and diced into small items
• 1 celery stick, diced into small items
• 3 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 150 ml (scant ⅔ cup) vegetable inventory
• 1 x 400 g / 14 oz tin of chopped tomatoes
• 1 tbsp tomato puree (or ketchup!)
• (Optionally available) 8 contemporary cherry tomatoes, halved
• 1 tsp dried oregano
• 6 contemporary basil leaves, chopped

To serve

• Dried spaghetti (56 g / 2 oz per particular person)
• Vegan parmesan
• Contemporary basil

Directions

1. Preheat the oven to 200C / 180C Fan / 390F and line a baking tray with parchment paper. 
2. Warmth olive oil in a pan. Add the onion, garlic and diced greens and prepare dinner for roughly 5-8 minutes, to melt.
3. Add the tomato puree, soy sauce, vinegar, herbs, wine, chopped tomatoes and vegetable inventory. Convey to a boil then cut back to a simmer. Prepare dinner on a low warmth for roughly 10 minutes till lowered and thickened.
4. Warmth the oil in a frying pan and fry the onion, garlic and mushrooms on medium warmth for about 5-8 minutes, to melt. Add the yeast extract, vinegar and herbs and prepare dinner for an additional couple of minutes. 
5. Take away from the warmth and stir within the beans, rice, oats and flour. Use a masher to combine the whole lot collectively right into a chunky dough. You can too use a meals processor to pulse, however watch out to not overmix. 
6. Use moist arms to roll the dough into roughly 16-20 golf ball-sized items. 
7. Add the beanballs to an oven dish, high with half of the bolognese sauce and bake for half-hour, till crisp on high.
8. Over the past quarter-hour of cooking, put together the spaghetti in line with the packet’s directions. Drain, return to the pot and blend with the rest of the sauce. 
9. To serve, high with the cooked beanballs, contemporary torn basil and vegan parmesan (non-obligatory). If solely serving a small portion, the remainder of the sauce may be jarred and stored within the fridge for as much as 5 days. The beanballs will preserve in an hermetic container within the fridge for as much as 3 days. 

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