Satisfy your Italian pasta cravings by making vegan spaghetti with meatballs out of red kidney beans. Use these meatballs in a variety of dishes for a simple way to veganize old favorites.
If you have the time to cook the beans from their dried form, you can slightly under-cook them for a chunkier texture.
Kidney Bean Balls For Pasta
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 3 large servings
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Ingredients
‘Meatballs’
- 1 can red kidney beans (or 1/2 cup dried, cooked)
- 1-2 tsp sea salt
- 2 tsp dried thyme*
- 2 tsp dried oregano*
- 1 Tbsp tomato juice from can of tomatoes
- 1 Tbsp – ¼ cup whole grain flour, as needed
- *or 1 Tbsp Italian Herb Mix – href=”https://www.heathernicholds.com/homemade-spice-mixes”>Homemade Spice Mixes
Sauce
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 can tomatoes, whole or diced
- 1-2 tsp sea salt
- 2 tsp dried thyme*
- 2 tsp dried oregano*
- 2 tsp unrefined sugar
- 1/2 package Kamut (or other whole grain) spaghetti noodles
- *or 1 Tbsp Italian Herb Mix – Homemade Spice Mixes
Directions
- Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
- To make the meatballs, lightly mash the cooked kidney beans, season and add tomato juice and flour as needed to bind them together. Form into small balls, lay on a baking sheet and bake for 20-30 minutes at 350 degrees F, or until they are browned.
- To make the sauce, heat a sauce pan to medium and saute the garlic in olive oil. Add the tomatoes and season, then leave to simmer while the ‘meatballs’ cook.
- Cook the noodles by putting them in a large pot of water with a pinch of salt and bringing it to a boil. Allow them to cook for about 10 minutes, or until they get to the texture you like.
- Mix a small amount of tomato sauce into the noodles, and serve with tomato sauce spooned over the noodles, topped with 3-4 ‘meatballs’.
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