Sun-Dried Tomato White Bean Wheat Balls
By: Kathy Hester
For a vegan food alternative to traditional meatballs, try out this recipe for Sun-Dried Tomato White Bean Wheat Balls from Kathy Hester. This vegan food recipe is soy free and made from white beans and sun-dried tomatoes.
Notes
This recipe comes from Kathy Hester's blog Busy Vegan (http://busyvegan.blogspot.com/)
Yields24
Ingredients
- 1/4 cup sun dried tomatoes
- 1 1/2 cup cooked white beans, or 1 15-ounce can that's been drained
- 1/4 cup to 1/2 cup water or broth
- 1/4 cup almonds
- 1 cup vital wheat gluten flour
- 3 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder, or 2 cloves minced
- Salt and pepper, to taste
- 1/4 cup to 1/2 cup oat bran (or bread crumbs, wheat germ, etc.)
Instructions
- Preheat oven to 375 degrees F. In a food processor pulverize the sun dried tomatoes (or puree if they are packed in oil). Add beans and 1/4 cup of the water and puree.
- Add everything except the oat bran and process until well combined. You will add the extra 1/4 cup water if needed, but leave out if the mixture is a just right. At this point you want to be able to knead it and roll into balls.
- Spread 1/4 cup of the oat bran on a cutting board. Dump the ball mixture onto the cutting board and knead for a minute or two until all of the dough is the same consistency.
- Cut the dough into 24 similar sized pieces. I use a dough cutter, but a dinner knife works just fine. Roll into balls and then roll into the remaining cup of oat bran.
- Place the ball on a greased sheet pan and cook for 15 minutes, then turn them over and cook them for 5 to 10 minutes more.
- Serve on top of pasta covered with pasta sauce, or in a hoagie roll covered with tomato sauce and Daiya mozzarella shreds. I'm thinking of some other interesting ways to use the leftovers, so stay tuned!