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Sun-Dried Tomato White Bean Wheat Balls

By: Kathy Hester
This image courtesy of

For a vegan food alternative to traditional meatballs, try out this recipe for Sun-Dried Tomato White Bean Wheat Balls from Kathy Hester. This vegan food recipe is soy free and made from white beans and sun-dried tomatoes.


This recipe comes from Kathy Hester's blog Busy Vegan (



  • 1/4 cup sun dried tomatoes
  • 1 1/2 cup cooked white beans, or 1 15-ounce can that's been drained
  • 1/4 cup to 1/2 cup water or broth
  • 1/4 cup almonds
  • 1 cup vital wheat gluten flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder, or 2 cloves minced
  • Salt and pepper, to taste
  • 1/4 cup to 1/2 cup oat bran (or bread crumbs, wheat germ, etc.)


  1. Preheat oven to 375 degrees F. In a food processor pulverize the sun dried tomatoes (or puree if they are packed in oil). Add beans and 1/4 cup of the water and puree.
  2. Add everything except the oat bran and process until well combined. You will add the extra 1/4 cup water if needed, but leave out if the mixture is a just right. At this point you want to be able to knead it and roll into balls.
  3. Spread 1/4 cup of the oat bran on a cutting board. Dump the ball mixture onto the cutting board and knead for a minute or two until all of the dough is the same consistency.
  4. Cut the dough into 24 similar sized pieces. I use a dough cutter, but a dinner knife works just fine. Roll into balls and then roll into the remaining cup of oat bran.
  5. Place the ball on a greased sheet pan and cook for 15 minutes, then turn them over and cook them for 5 to 10 minutes more.
  6. Serve on top of pasta covered with pasta sauce, or in a hoagie roll covered with tomato sauce and Daiya mozzarella shreds. I'm thinking of some other interesting ways to use the leftovers, so stay tuned!

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