Name: Vegan Mushroom and Cannellini Bean Balls with Tomato Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 100 g mushroom; 106.25 g cannellini bean; 17.5 g rolled oat; 0.13 item onion; 0.5 clove garlic; 2.5 g nutritional yeast; 1.25 g dried thyme; 1.25 g dried oregano; 0.63 g smoked paprika; 3.75 ml olive oil; 106.25 g crushed tomato; 1.25 g dried basil

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Vegan Mushroom and Cannellini Bean Balls with Tomato Sauce

Vegan Mushroom and Cannellini Bean Balls with Tomato Sauce

Savory plant-based meatballs made with mushrooms and cannellini beans, simmered in a rich tomato sauce.

Provides a satisfying and nutritious vegan main course, rich in protein and fiber.

Source

Ingredients:

100
g
mushroom
106.25
g
cannellini bean
17.5
g
rolled oat
0.13
item
onion
0.5
clove
garlic
2.5
g
nutritional yeast
1.25
g
dried thyme
1.25
g
dried oregano
0.63
g
smoked paprika
3.75
ml
olive oil
106.25
g
crushed tomato
1.25
g
dried basil

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Instructions:

Preheat your oven to 190°C.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes, until the onions become translucent.
Add the finely chopped mushrooms to the skillet and cook for about 5-7 minutes, until they release their moisture and become tender. Allow any excess moisture to evaporate.
In a food processor, combine the sautéed mushrooms, cannellini beans, rolled oats, nutritional yeast, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Pulse until the mixture is well combined and has a dough-like consistency.
Form the mushroom mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Brush the meatballs with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are firm and have a slightly crispy exterior.
While the meatballs are baking, prepare the tomato sauce. In a saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and black pepper.
Simmer over low heat for 10-15 minutes to allow the flavors to meld.
Once the meatballs are done baking, transfer them to the tomato sauce.
Gently simmer for an additional 5-10 minutes, allowing the meatballs to absorb some of the sauce’s flavors.

Nutrition	Per Serving 356 g	Per 100g
Energy	285 kcal	80 kcal
Protein	16.1 g	4.5 g
Fibre	15.9 g	4.5 g
Salt	0.3 g	0.1 g
Sugar	4.9 g	1.4 g
Carbohydrates	44 g	12.4 g
Fat	6.3 g	1.8 g

Environmental	Per Serving 356 g	Per 100g
CO2	0.2 kg	0.1 kg
Water	1415.6 l	397.8 l

100
g
mushroom
106.25
g
cannellini bean
17.5
g
rolled oat
0.13
item
onion
0.5
clove
garlic
2.5
g
nutritional yeast
1.25
g
dried thyme
1.25
g
dried oregano
0.63
g
smoked paprika
3.75
ml
olive oil
106.25
g
crushed tomato
1.25
g
dried basil

Preheat your oven to 190°C.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes, until the onions become translucent.

Add the finely chopped mushrooms to the skillet and cook for about 5-7 minutes, until they release their moisture and become tender. Allow any excess moisture to evaporate.

In a food processor, combine the sautéed mushrooms, cannellini beans, rolled oats, nutritional yeast, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Pulse until the mixture is well combined and has a dough-like consistency.

Form the mushroom mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.

Brush the meatballs with the remaining 1 tablespoon of olive oil.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are firm and have a slightly crispy exterior.

While the meatballs are baking, prepare the tomato sauce. In a saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and black pepper.

Simmer over low heat for 10-15 minutes to allow the flavors to meld.

Once the meatballs are done baking, transfer them to the tomato sauce.

Gently simmer for an additional 5-10 minutes, allowing the meatballs to absorb some of the sauce’s flavors.