Vegan Meatballs Without Tofu and Seitan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g kidney beans, e.. from a can
- oatmeal
- breadcrumbs
- 50 ml mustard
- 1 medium onion (s)
- 50 ml vegetable oil, rapeseed or sunflower oil
- 20 ml ketchup
- salt and pepper
- marjoram
- Paprika powder
- Garlic powder
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Pour the kidney beans into a sieve and then grind them with a magic wand or in a blender. When using multiple cans, it is advisable to chop the contents of each can individually so that the beans are thoroughly chopped.
- Chop the onions and mix with the beans. Add the liquid ingredients (mustard, ketchup, oil) and mix the mixture well. Then add the oatmeal and / or breadcrumbs so that it becomes a relatively firm mass. Here everyone has to estimate for themselves how many oat flakes or breadcrumbs should be added. The more that goes in, the firmer the patties will be in the end. Finally season the mixture strongly.
- Shape the mixture into patties and prebake in the oven at approx. 180 ° C for 30 - 50 minutes, depending on the size, and then fry them in a pan with a little oil until crispy. If the previous seasoning is not enough, the patties can be seasoned again in the pan.
- Instead of kidney beans, you can also use corn, peas and many other vegetables, whereby these can also be mixed together.
- The dish can be eaten cold and warm, as a picnic, on the grill or in a burger.
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