Vegan Pinto Balls
A plant-based, gluten-free meatball alternative for my vegan friends!
Ingredients
1/4 cup extra virgin olive oil
2 red onions, cut into 1-inch wedges
3/4 cup diced onion
1 teaspoon minced garlic
1 teaspoon za'atar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1 cup walnuts
3/4 cup rolled oats
1 (15 ounce) can pinto beans
1/2 cup cilantro
3 teaspoons tamari
Instructions
Preheat oven to 475F. Toss red onions with 1 tablespoon of olive oil and transfer to a sheet pan. Roast for 10-15 minutes, until lightly charred.
Reduce oven temperature to 400F. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
Add the garlic, za'atar, sugar, and 1/2 teaspoon salt and cook an additional 3 minutes. Remove pan from heat and stir in the lemon zest and juice; set aside to cool.
Place the walnuts and oats in a food processor and pulse until finely chopped. Transfer mixture to a large bowl.
Drain pinto beans and transfer to the food processor along with the cilantro. Pulse until finely chopped, but not pureed.
Transfer bean mixture to the bowl with the walnut and oat mixture, along with the cooked onion and spice mixture and tamari. Combine all ingredients until well incorporated.
Roll 10 balls, approximately 2 tablespoons each, and place them on a parchment lined baking sheet.
Use a pastry brush to apply a light coating of olive oil to the top of each ball and sprinkle the balls with remaining salt.
Bake for 20 minutes, then transfer sheet pan to the broiler for 1-2 minutes to brown the tops. Serve with charred red onions.
Vegan Pinto Balls
Ingredients
Instructions
- Preheat oven to 475F. Toss red onions with 1 tablespoon of olive oil and transfer to a sheet pan. Roast for 10-15 minutes, until lightly charred.
- Reduce oven temperature to 400F. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the garlic, za'atar, sugar, and 1/2 teaspoon salt and cook an additional 3 minutes. Remove pan from heat and stir in the lemon zest and juice; set aside to cool.
- Place the walnuts and oats in a food processor and pulse until finely chopped. Transfer mixture to a large bowl.
- Drain pinto beans and transfer to the food processor along with the cilantro. Pulse until finely chopped, but not pureed.
- Transfer bean mixture to the bowl with the walnut and oat mixture, along with the cooked onion and spice mixture and tamari. Combine all ingredients until well incorporated.
- Roll 10 balls, approximately 2 tablespoons each, and place them on a parchment lined baking sheet.
- Use a pastry brush to apply a light coating of olive oil to the top of each ball and sprinkle the balls with remaining salt.
- Bake for 20 minutes, then transfer sheet pan to the broiler for 1-2 minutes to brown the tops. Serve with charred red onions.
Check out some of my other creations:
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