Sun-Dried Tomato White Bean Wheat Balls
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.
Notes
This recipe comes from Kathy Hester's blog Busy Vegan (http://busyvegan.blogspot.com/)
Yields24
Ingredients
- 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.)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Read NextSilky Sweet Vegan Date Caramel Sauce
