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Italian Bean Balls - Vegan

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is such a comforting dish and a must cook for any pasta lover. These delightful bean balls are so incredibly simple to make (they can even be prepared in advance and frozen) and when added to a rich tomato sauce, bring pleasure to the soul. This is another dish I call on when in need of something comforting and it always hits the spot. The bean mixture can also be shaped into burgers and works just as well, giving you scope to enjoy in various ways. For me, encased in a tomato sauce and served with any type of pasta, these bean balls are a taste of Italian heaven.

This is such a comforting dish and a must cook for any pasta lover. These delightful bean balls are so incredibly simple to make (they can even be prepared in advance and frozen) and when added to a rich tomato sauce, bring pleasure to the soul. This is another dish I call on when in need of something comforting and it always hits the spot. The bean mixture can also be shaped into burgers and works just as well, giving you scope to enjoy in various ways. For me, encased in a tomato sauce and served with any type of pasta, these bean balls are a taste of Italian heaven.

Ingredients

Serves: 2-4

Metric Cups
  • 3 x 400 grams cans cannellini beans (drained)
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • 1 vegetable stock cube (I used Kallo)
  • 1 handful fresh parsley
  • 3 slices bread (made into crumbs)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon freshly ground pepper
  • 100 grams chickpea flour mix with 90ml / 1/3 cup of water to form a batter)
  • 14⅛ ounces cans cannellini beans (drained)
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • 1 vegetable broth cube (I used Kallo)
  • 1 handful fresh parsley
  • 3 slices bread (made into crumbs)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon freshly ground pepper
  • 1 cup chickpea flour mix with 90ml / 1/3 cup of water to form a batter)

Method

Italian Bean Balls - Vegan is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180ºc ( 350 F ) Gas Mark 4.
  • Place everything accept for the beans and chickpea batter into a food processor and process until the garlic and parsley are finely chopped.
  • Next, add the beans and chickpea batter and process again until the mixture comes together.
  • Remove the mixture from the processor and roll into ping-pong sized balls.
  • coat your hands lightly in oil and grease each ball before placing on a parchment or foil lined baking tray.
  • Bake for 25-30 minutes or until the balls are firm and slightly golden.
  • Remove from the oven and add to pan which contains your chosen tomato sauce. There are so many recipes for tomato based pasta sauces, and you may even have a favourite you always use.
  • Heat through and then serve over freshly cooked spaghetti or a pasta of your choice.
  • Preheat the oven to 180ºc ( 350 F ) Gas Mark 4.
  • Place everything accept for the beans and chickpea batter into a food processor and process until the garlic and parsley are finely chopped.
  • Next, add the beans and chickpea batter and process again until the mixture comes together.
  • Remove the mixture from the processor and roll into ping-pong sized balls.
  • coat your hands lightly in oil and grease each ball before placing on a parchment or foil lined baking tray.
  • Bake for 25-30 minutes or until the balls are firm and slightly golden.
  • Remove from the oven and add to pan which contains your chosen tomato sauce. There are so many recipes for tomato based pasta sauces, and you may even have a favourite you always use.
  • Heat through and then serve over freshly cooked spaghetti or a pasta of your choice.
  • Tell us what you think