Spicy Bean Balls with Zucchini Pasta

Sarah, Vegan Chickpea

Makes makes 10 - 12 balls

348

Spicy Bean Balls with Zucchini Pasta

Hearty and a touch spicy with 10 grams of protein per bean ball! Use zucchini pasta for a healthy alternative to traditional pasta. Even your carniverous friends will enjoy!

35 minPrep Time

30 minCook Time

1 hr, 5 Total Time

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Ingredients

For the balls:
• 1 1/2 cups cooked pinto beans (about 1 15-oz can), rinsed
• 3/4 cup white onion, diced
• 1/3 cup parsley, finely chopped
• 1 cup mushrooms, finely chopped (baby bella, oyster or shiitake)
• 2 Tbsp red wine or red wine vinegar
• 3/4 cup gluten free breadcrumbs (plain or Italian-seasoned)* OR almond meal - divided into 1/2 cup and 1/4 cup
• 2 tsp chopped garlic
• 1/2 tsp salt
• 1/4 tsp fine black pepper
• 1/2 tsp chili powder (or 1/4 tsp red pepper flakes) - omit if you don’t want them spicy
• 1/4 cup nutritional yeast
• 3 Tbsp olive oil, for saute (or other high heat oil)
• 2 - 4 zucchini (depending on size), spiralized - or regular pasta if preferred
• jar of spaghetti sauce or marinara sauce
Optional:
• Chopped basil or parsley on top garnish
• Vegan Parmesan on top
• Cashew Basil Cheese on top for a creamy sauce

Instructions

For the zucchini pasta:
1. See this How to Make Zucchini & Squash Spaghetti here
For the balls:
2. In a large mixing bowl, mash pinto beans with a potato masher or fork until well mashed.
3. Heat a large saute pan over medium high heat. Add 1 Tbsp of olive oil and, when hot, add in the onions and mushrooms. Saute for about 3 minutes, then reduce heat to medium. Add parsley and garlic and saute about another 5 minutes, until the onions look carmelized or softened.
4. Reduce heat to low, add the red wine and mix well. Just before you turn off the heat add in the salt, pepper, chili powder and any additional spices you may want. (You can taste the mixture and it should be slightly "over-seasoned” at this stage.)
5. Combine the mixture with the beans. Add the bread crumbs and the nutritional yeast. Your mixture should be sticky and thick.
6. You can place your mixture in the fridge to chill for a half hour to help with handling, or just go right into rolling the mixture into balls using your hands. Roll the balls into the remaining 1/4 cup breadcrumbs.
7. Preheat oven to 350 degrees (will be used to keep the balls warm and finish off the cooking process).
8. Heat a clean saute pan over medium high heat. Add 1 Tbsp of olive oil in and, when hot, add your rolled balls. Cook a couple minutes per side - they should be browned and slightly crispy. I usually sear 4 ‘sides’ of the ball, so it takes about 6 - 10 minutes to cook each batch of balls (depending on your stove and heat). You can shake the pan or use a wooden spoon to move the balls around until golden brown. You’ll have 2 - 3 batches of balls to cook, depending on size of balls and size of your pan. Place your cooked balls on a parchment paper covered baking sheet and place in the oven while you finish all batches and put together the rest of the meal (about 10 - 15 minutes).
9. Warm up your spaghetti sauce on the stove and add seasonings as desired. Chop basil and parsley for topping if desired. Rinse your zucchini noodles as outlined above and warm them on the stove.
10. Pull the balls out of the oven and assemble! Noodles, sauce, balls, fresh herbs and vegan parmesan if desired. The balls will firm up as they cool.

Notes