BeanBalls

Source

Veganomicon

Ingredients

Display units in Metric

1		20-ounce can kidney beans rinsed and rained about 3 cups
2	Tbsp	soy sauce
2	Tbsp	steak sauce
2	Tbsp	olive oil
2	cloves	garlic grated or finely minced
¹⁄₄	tsp	grated lemon zest
¹⁄₄	cup	hemp seeds
¹⁄₄		vital wheat gluten or nutritional yeast if you're avoiding wheat
¹⁄₂	tsp	dried oregano
¹⁄₄	tsp	dried thyme

Instructions:

Preheat oven to 375F. Mash the kidney beans in a mixing bowl until no whole beans are left. (Start with a potato masher, then use a fork to get any rogue beans). You don’t want them to be completely smooth; you should still be able to recognize that they are kidney beans. Add the soy sauce, steak sauce, olive oil, garlic, lemon zest, bread crumbs, wheat gluten, and herbs and use a fork to mix everything together. Use your hands to knead the mixtre for about a minute, until everything is really well combined and firm.

Roll the bean mixture into walnut-sized balls [here they said you should have 12-15 but I got about twice that...guess I made mine tiny] but don’t make them too big; smaller makes for the best texture.

Grease a rimmed baking sheet with olive oil. Place the balls on the sheet and drizzles them with a little more oil to coat [I sprayed Pam]. Bake for 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes.

Instructions:
Preheat oven to 375F. Mash the kidney beans in a mixing bowl until no whole beans are left. (Start with a potato masher, then use a fork to get any rogue beans). You don’t want them to be completely smooth; you should still be able to recognize that they are kidney beans. Add the soy sauce, steak sauce, olive oil, garlic, lemon zest, bread crumbs, wheat gluten, and herbs and use a fork to mix everything together. Use your hands to knead the mixtre for about a minute, until everything is really well combined and firm.
Roll the bean mixture into walnut-sized balls [here they said you should have 12-15 but I got about twice that...guess I made mine tiny] but don’t make them too big; smaller makes for the best texture.
Grease a rimmed baking sheet with olive oil. Place the balls on the sheet and drizzles them with a little more oil to coat [I sprayed Pam]. Bake for 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes.

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