#JLHomeCook Vegan Bolinhas (Bean Balls)

Ready in 2 hours
Serves 6-8 people

Ingredients

  • 2-3 White Onions
  • 1 tsp of Cinnamon
  • 1 tsp of Cumin
  • 3 tsp of vegetable oil
  • 2 Cups of Rolled Oats
  • 3 Cups of Soaked and Cooked Red Beans or Black Beans
  • A Handful of Basil
  • 6 Cloves of Garlic (Minced)
  • 3 Tablespoon of Tomato Paste (Home Cooked preferred)
  • 4-6 TBS of Olive Oil (Adjust it accordingly to the consistency)
  • 4 Cups of Water (I used the water that cooked the red beans)
  • 2 tsp of Paprika

Preparation

  1. Set Oven for 180C. Slice the onion into circles. place them onto the baking tray. Sprinkle cinnamon and cumin (or any other preferred spices) onto the top and bottom of onion. Bake them for 5 mins – rotate them to ensure spices are both sides.
  2. Place vegetable oil onto the pan, gently cook the onions until soft – add more spices to taste. Set them aside.
  3. Place the rolled oats in the food processor until a flour forms. Pour out the flour onto a bowl.
  4. Place the cooked onion (half portion) into a food processor and add the rest of the ingredients into the food processor (keep the flour the final ingredient to ensure there is enough liquid for blending). Blend till everything is well combined – you want to ensure the flour is fully processed.
  5. Begin rolling the beanball, use an ice cream scoop to ensure the consistency of the balls. I would highly recommend making smaller balls to ensure the cooking of the balls is easier inside.
  6. Once the balls are rolled, place them into the fridge for about 20 mins. Use this time to prepare the side dishes or sauce to compliment the balls.
  7. In a larger non-stick pan, heat the olive oil for 1.5 mins. Add your balls and cook for around 1 minute on each side. (Place them aside to drench the oil)
  8. Place the rest of the onions onto the tray, and add the balls on it and serve. Serve this with pasta, on their own or with salad.

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Tips

  • Be creative with how to serve the balls. If you are cooking with the sauce, place balls onto the sauce until the balls are cooked throughout. (You may increase the size of the balls if cooked this way).
  • Balls will last in the fridge, in a tightly sealed container for up to one week.
  • For homecooked tomato paste, I usually like to roast my tomatoes to sweeten the tomatoes before mashing them together with Basil, Oregano, and salt to taste.

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