Black Bean and Quinoa Neatballs
Ingredients
- 1 1/2 cups cooked black beans
- 1 cup cooked and cooled quinoa
- 1/2 cup roughly chopped basil
- 1/2 yellow onion
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp dried parsley
- 2 heaping tbsp vegan Parmesan
- 1 tsp fennel seeds
- 1 tbsp vegan Worcestershire sauce or balsamic vinegar
- 2 tsp tomato paste
- Handful baby spinach
- 1/4 teaspoon cayenne
- Pinch of chilli flakes
- 1/2 teaspoon sea salt
- Cracked pepper
Preparation
Preheat the oven to 375F. Place the cooked black beans on parchment paper and spread evenly. Bake for 15 minutes; the beans should dry out slightly but still retain some moisture.
Sauté the garlic and onion and add to a food processor. Place everything into the food processor and pulse to combine, aiming for texture rather than a puree. If the mixture is too wet, add more vegan Parmesan or a couple tablespoons of bread crumbs.
Place parchment on a baking sheet. Roll the mixture into balls and refrigerate for 20 minutes to firm up. Heat 2 tablespoons olive oil over medium-high heat in the same pan used for garlic and onion. Gently add the neatballs, sear on all sides, and transfer to the baking sheet. Bake for 25-30 minutes, turning halfway through.
Serve with whole-grain spaghetti or brown rice and a homemade tomato sauce, with some fresh herbs.
