When I was an adolescent I used to make beanballs out of Veganomicon, but today I wanted to make something a little easier, not to mention all my own. These combine vegetables and nuts to create a savoury little ball that is on the drier side, but perfect for throwing into sauce alongside pasta to consume.
Next time, I would definitely make these a little smaller. We broke them up to eat them in mouth-sized chunks amongst the spaghetti.
(Also, if you don't giggle at the phrase Nut-Balls, you might not be human!)
3 cups nuts
1 cup quinoa flakes (or equivalent)
1 large onion
1 celery stick
1 small carrot
A bunch of fresh parsley
1 tbsp powdered vegetable stock
Chop the vegetables roughly and fry in oil over high heat for five minutes.
Transfer them to a food processor, add the nuts, quinoa flakes, parsley, and stock. Pulse until a thick paste.
Preheat the oven to180 degrees Celsius.
Using your hands, form them into small balls (about a tablespoon and a half each is perfect) and place on a baking tray. Bake for tifteen minutes, roll them over to another side, and bake for another ten.
Serve them in place of meatballs (they are delicious alongside spaghetti!)
No comments:
Post a Comment