Vegan Beanballs in Marinara Sauce
Ingredients
- 1 cup dry black beans
- 1 leek
- 1/2 cup chopped mushrooms
- 3 tablespoons tamari sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup gluten-free oats
- Olive oil (for cooking)
Marinara sauce components
- 1 onion
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 jar tomato passata
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
Preparation
Soak 1 cup of dry black beans in cold water for 24 hours or overnight.
Rinse the beans and cook them by bringing to a boil on high heat, removing any foam, then lower the heat and simmer until soft.
In a pan, cook 1 leek in a bit of olive oil for a couple of minutes.
Add 1/2 cup of chopped mushrooms and cook with the leek for 2-3 minutes.
Stir in 3 tablespoons of tamari sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Reduce the mixture on medium heat for 3-4 minutes.
Add the cooked and rinsed beans, combine everything, and cook for 2 minutes.
Mash half of the beans in the pan, leaving the other half partially broken.
Turn off the heat and mix in 1/2 cup of gluten-free oats.
Allow the mixture to cool down, then form it into small balls.
Cook the balls in a hot pan drizzled with olive oil, rolling them around until evenly cooked.
For the marinara sauce, cook 1 chopped onion and 3 chopped garlic cloves in 1 tablespoon of olive oil until golden brown.
Add 1 jar of tomato passata, 2 teaspoons of dried oregano, 2 teaspoons of dried basil, salt, and pepper.
Cook the sauce for 20 minutes and then blend it.
Tips
Taste the bean mixture and add more tamari sauce if needed.
Adjust the amount of oats gradually to achieve a moist consistency that is not too wet or crumbly.
