A vegan hit for the summer: bean balls with cold olive and tomato sauce
Can of white beans (250g drained weight)
Ingredients · Servings 2
- 1 can of white beans
- 4 sprigs flat-leaf parsley
- 1 The Goldensamen
- 1 tbsp rolled oats
- 1 tbsp yeast flakes
- Salt
- Pfeffer
- 1 tbsp breadcrumbs
- 1 tsp smoked paprika powder
- 2 Tomatoes
- 1 clove of garlic
- 80 g Taggiasca Olives
- 6 tablespoons olive oil
- 2 The Estragon-Essig
- Zucker
- 2 stalks of tarragon
Method · 30 min
- For the bean balls, drain the beans in a sieve. Pluck the parsley leaves from the stems. Finely purée the beans, parsley, flax seeds, rolled oats, and nutritional yeast in a food processor (add 1–2 tablespoons of water if necessary). Season with salt and pepper. Add the breadcrumbs and paprika powder and briefly mix in. Let the bean mixture stand for 10 minutes.
- Meanwhile, wash the tomatoes, remove the stems, and cut them into approximately 1 cm pieces. Finely dice the garlic. Mix the drained olives, tomatoes, garlic, 2 tablespoons of olive oil, and tarragon vinegar. Season the sauce with salt, pepper, and a pinch of sugar, and chill.
- With slightly moistened hands, form about 10 equally sized balls from the bean mixture. Heat the remaining oil (4 tablespoons) in a non-stick frying pan and fry the bean balls over medium heat for 4–6 minutes until golden brown on all sides. Arrange the balls with the sugo. Sprinkle with torn tarragon leaves and serve.
El El Golden Flaxseed (ground)
El El Rolled Oat Flakes (coarse)
Tomatoes (approx. 100 g)
Taggiasca olives (pitted, in oil)