Bohnetten – Vegan Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 glasses kidney beans, 340 g each
- 1 cup oatmeal, gluten-free
- 1 cup water
- 0.5 ½ cup psyllium husks
- 1 large onion (s), red
- 3 cloves garlic, more or less to taste
- 3 teaspoons spice paste (herbal stock paste), or herbal salt
- 3 teaspoons spice (s) (cumin, curry, chilli, pepper), mixed
- 1 sprig thyme and / or rosemary
- 1 teaspoon mustard
Print Recipe
Pin Recipe Instructions
- The measuring cup holds 200 ml.
- Puree the beans in a tall mixing vessel. Stir the oatmeal into cold water and cook it into a porridge until it is really sticky. Stir well so that it doesn`t burn and then mix with the pureed beans, mustard and psyllium husks. Chop the onion and garlic and add. Add the other spices and season to taste. The consistency must be such that a spoon remains securely in the mass and does not tip over. If not already, add more oatmeal and / or psyllium.
- Heat 2 tablespoons of sunflower oil in a pan.
- Since the dough is a bit sticky, I don`t shape the meatballs by hand, but put them in the pan with two spoons, let them sear a little and only shape them after turning them. It may not work the first time. Courage, it will get better over time. A coated pan can help. I use a stainless steel pan and a sharp wooden turner. When the meatballs have turned slightly crispy brown on both sides, keep them warm in the oven at 120 ° while the rest of the dough transforms into the ultimate delicious Bohnetten.
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