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Oat & Kidney Bean Balls | Gluten Free & Vegan

Sumati Menda • 1 March, 2017

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Oat & Kidney Bean Balls | Gluten Free & Vegan

Growing up I'd watch my meat eating friends devour their spaghetti and meat balls in no time, but of course it wasn't a dish I could or ever wanted to try.  Fast forward several years later, and here I am making these vegan oat and kidney bean balls.  I served them with rice this time around for a gluten-free meal option, but spaghetti probably works better for kids!

Oat & Kidney Bean Balls | Gluten Free & Vegan

  • Total Time: 40 mins
  • Cook Time: 30 min
  • Serves: 2

Ingredients:

For the Bean Balls:

1 1/2 tbsp olive oil

1/2 onion

1 clove of garlic

1 can kidney beans

1/2 cup rolled oats

1 tbsp tomato paste

1 tsp oregano

1 tsp basil

salt - a pinch

pepper - a pinch

For the Tomato Sauce:

1 tbsp olive oil

1 onion

2 cloves of garlic

1 tin tomatoes

1/2 tbsp basil

salt - a pinch

pepper - a pinch

 

For the Bean Balls: 1 1/2 tbsp olive oil 1/2 onion 1 clove of garlic 1 can kidney beans 1/2 cup rolled oats 1 tbsp tomato paste 1 tsp oregano 1 tsp basil salt - a pinch pepper - a pinch For the Tomato Sauce: 1 tbsp olive oil 1 onion 2 cloves of garlic 1 tin tomatoes 1/2 tbsp basil salt - a pinch pepper - a pinch  

Method:

For the Bean Balls:

Sauté 1/2 onion and 1 clove of garlic in 1/2 of olive oil. Set aside.

Put 1 can of strained kidney beans in a bowl and mash with fork.

Add the sautéed onion-garlic mixture, rolled oats, tomato paste, oregano, basil, olive oil, and salt & pepper. Mix well.

Use hands to form 12 bean balls.

In a frying pan, heat olive oil and fry the bean balls for 7 mins (3 - 3 1/2 minutes per side).  Set aside.

For the Tomato Sauce:

In a saucepan, sauté onion and garlic in 1 tbsp of olive oil.

Add 1 tin of tomatoes, basil, and salt & pepper to taste.

Simmer for 20 minutes.

Serve the bean balls and tomato sauce on top of rice, top it off with basil, and enjoy!

For the Bean Balls: Sauté 1/2 onion and 1 clove of garlic in 1/2 of olive oil. Set aside. Put 1 can of strained kidney beans in a bowl and mash with fork. Add the sautéed onion-garlic mixture, rolled oats, tomato paste, oregano, basil, olive oil, and salt & pepper. Mix well. Use hands to form 12 bean balls. In a frying pan, heat olive oil and fry the bean balls for 7 mins (3 - 3 1/2 minutes per side).  Set aside. For the Tomato Sauce: In a saucepan, sauté onion and garlic in 1 tbsp of olive oil. Add 1 tin of tomatoes, basil, and salt & pepper to taste. Simmer for 20 minutes. Serve the bean balls and tomato sauce on top of rice, top it off with basil, and enjoy! For the Bean Balls: Sauté 1/2 onion and 1 clove of garlic in 1/2 of olive oil. Set aside. Put 1 can of strained kidney beans in a bowl and mash with fork. Add the sautéed onion-garlic mixture, rolled oats, tomato paste, oregano, basil, olive oil, and salt & pepper. Mix well. Use hands to form 12 bean balls. In a frying pan, heat olive oil and fry the bean balls for 7 mins (3 - 3 1/2 minutes per side).  Set aside. For the Tomato Sauce: In a saucepan, sauté onion and garlic in 1 tbsp of olive oil. Add 1 tin of tomatoes, basil, and salt & pepper to taste. Simmer for 20 minutes. Serve the bean balls and tomato sauce on top of rice, top it off with basil, and enjoy!
5 out of 10 based on 99 user ratings
Nutrition facts: 240 calories, 9 grams fat

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