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Vegan Adzuki Bean Meatballs

Vegan Adzuki Bean Meatballs

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Soaking the beans 8 hours
Total Time 1 hour 30 minutes
Servings: 24 meatballs
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Ingredients:
  

for the vegan meatballs-

  • 1 cup dry adzuki beans, soaked for at least 8 hours, or - 2 cups of cooked adzuki beans
  • 1 medium onion
  • 1 medium carrot
  • ½ cup fresh basil
  • ½ cup pecans
  • ¼ cup natural oats
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper

for the sauce-

  • 14 oz / 400 g crushed tomatoes
  • 1 small onion finely chopped
  • 3 cloves garlic finely chopped
  • ¼ cup fresh basil + some to serve chopped
  • ½ cup water
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions:
 

  • Soaking (Dry beans only): If you are using dry adzuki beans, place them in a bowl with plenty of fresh water for at least 8 hours (overnight is easiest). Tip: In the summer or if your kitchen is warm, keep them in the fridge while they soak. If using canned or pre-cooked beans, skip to step 3.
  • Cooking (Dry beans only): Drain the soaking water and place the beans in a pot with plenty of fresh water. Crucial: Do not add salt to the water yet, as it prevents the beans from softening. Boil until tender (about 40 minutes) and drain well.
  • The mixture: In a food processor, combine the cooked (or canned) beans, onion, carrot, basil, pecans, oats, and spices. Pulse until the mixture is uniform. The mixture will be quite thick and heavy—this is exactly what helps the meatballs hold their shape.
  • Shape and Bake: Preheat the oven to 350°F/180°C. Line a tray with parchment paper or a silicone mat. Shape the mixture into balls (5cm / 2 inches) and bake for 15 minutes.
  • The Sauce: While the meatballs are in the oven, sauté the onions in olive oil for about 2-3 minutes while stirring. Add chopped garlic cloves and cook for another minute. Add the crushed tomatoes, water, basil, salt and pepper. Bring to a boil, cover and cook on low heat for 10 minutes. If you want the patties to have lots of sauce, you can add another 7 oz/ 200 g of crushed tomatoes and half a cup of water.
  • The Finish: Gently add the baked meatballs to the sauce.Notice the sauce should be hot and simmering gently, but not at a rolling boil, to keep the meatballs from breaking apart. Cook for just 5 minutes and no more. Serve topped with fresh basil leaves for a burst of color and aroma.
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