Friday, June 7, 2013

adzuki bean meatballs

I have made vegan meatballs before and they turned out okay, but these really turned out perfectly: crispy on the outside, creamy and full of flavor on the inside.  I used lentils in the past, but after Tammy turned me onto adzuki beans, I decided to try using them. They are the perfect legume for this, kind of a cross between lentils and black beans.

1 1/2 cup adzuki beans (I made mine from scratch but canned would work)
3/4 cup chopped red onion (half of a small onion)
3 cloves garlic, minced
4 mushrooms, chopped small
1/3 cup chopped parsley
1 cup packed spinach, chopped
1/3 cup pecans
1/4 cup nutritional yeast
1/3 cup parsley
1/2 tsp salt
2 TB ground flax seeds
1 TB almond milk

Sauté the onion and garlic for a couple of minutes in a little bit of olive oil or water. Add the the mushrooms and parsley and cook until everything is softened.
In a cuisinart, pulse together 1 cup of the azuki beans, pecans, and spinach until everything is pretty mashed up and combined. Add all of the other ingredients, including the sautéed onions, garlic and parsley and pulse to combine. Form into little balls and place on a parchment lined baking sheet. Spray with olive oil and bake at 375 for 12 minutes. Turn over, spray with olive oil,  and bake for another 15 minutes. Makes about a dozen meatballs.
I ate mine with rice and tomatoes, a drizzle of sriracha and a bit of nutritional yeast. The girls had theirs with soba noodles and a side of ketchup. Of course they would be delish on pasta with red sauce, but I didn't go that way on this night.

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