Summary

Ingredients

For the balls:

• 1 can black beans
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 2 tablespoon potato starch
• Breadcrumbs
• salt and pepper
• Oil for frying

For the dip:

• 50 ml vegetable oil
• 50 ml soy milk (soy drink)
• 1 tablespoon white wine vinegar, vegan
• 1 teaspoon mustard, medium hot, vegan
• 1 handful herbs, mixed
• salt and pepper

For the vegetables:

• 400 g Brussels sprouts
• 2 onions)
• 1 sweet potato (s)
• 3 tablespoon oil
• 1 teaspoon thyme
• 1 teaspoon agave syrup
• salt and pepper

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Instructions

1. For the roasted vegetables:
2. Preheat the oven to 200 ° C.
3. Clean the Brussels sprouts, cut the onions into eighths and peel and dice the sweet potatoes. Mix some oil, salt, pepper, thyme and agave syrup in a large bowl and toss the vegetables in it.
4. Transfer to the baking sheet and bake for 45 minutes. Stir once in between.
5. For the bean balls:
6. Put the beans in a colander and rinse with clean water. Coarsely puree together with the other ingredients in a blender or food processor. Season with salt and pepper. Mix in the breadcrumbs until a malleable mass is formed.
7. Heat plenty of vegetable oil in a pan. Shape the mixture into balls and bake them. Drain the excess oil on paper towels.
8. For the herbal dip:
9. Mix the soy milk and vinegar in a narrow mug and let stand briefly. Then gradually add the oil and stir in with the hand blender until the mixture thickens. Chop the herbs and stir into the dip with the mustard. Season to taste with salt and pepper.