Are you ready to transform your dinner routine with a mouthwatering plant-based twist on a classic Italian favorite? Our Spaghetti with Vegan Bean Balls is not just another vegetarian recipe – it's a culinary adventure that will make even meat-lovers forget about traditional meatballs! Packed with protein, bursting with flavor, and surprisingly easy to prepare, this dish proves that vegan cooking can be both incredibly delicious and satisfyingly hearty.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g Spaghetti
- 1 can Black Beans, drained
- 1/2 cup Breadcrumbs
- 1 tablespoon Olive Oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- 400g Canned Tomatoes
- Salt and Pepper to taste
- Fresh Parsley for garnish
Instructions
- Drain and rinse black beans thoroughly, then pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, mash black beans using a fork or potato masher until they form a slightly chunky paste. Leave some beans partially intact for texture.
- Add breadcrumbs, minced garlic, half of the diced onions, salt, and pepper to the mashed beans. Mix well until ingredients are evenly combined.
- Form the bean mixture into small, uniform balls about 2-3 cm in diameter. Place prepared bean balls on a plate and refrigerate for 15 minutes to help them hold their shape.
- Heat olive oil in a large skillet over medium heat. Sauté remaining diced onions until translucent and soft.
- Add canned tomatoes to the skillet, breaking them down with a wooden spoon. Simmer the sauce for 10-12 minutes, stirring occasionally.
- In a separate pan, gently pan-fry the bean balls until they develop a golden-brown exterior, turning carefully to ensure even cooking.
- Simultaneously, bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
- Once spaghetti is cooked, drain and toss with a small amount of olive oil to prevent sticking.
- Plate the spaghetti, top with tomato sauce, and arrange bean balls on top. Garnish with fresh chopped parsley.
- Serve immediately while hot, offering additional salt and pepper at the table for personal seasoning.
Tips
- Moisture is Key: When preparing bean balls, ensure you thoroughly pat the beans dry. Excess moisture can make your bean balls fall apart during cooking.
- Refrigeration Trick: Chilling the bean balls for 15 minutes before cooking helps them maintain their shape and develop a crispy exterior.
- Pan-Frying Technique: Use a non-stick skillet and turn bean balls gently to achieve an even, golden-brown crust without breaking them.
- Sauce Depth: Let your tomato sauce simmer longer for more intense flavor. Don't rush this step – slow cooking develops richer taste.
- Al Dente Perfection: Cook spaghetti just until it's "al dente" to maintain the right texture. Overcooking can make pasta mushy.
- Garnish Generously: Fresh parsley isn't just decoration – it adds a bright, fresh flavor that complements the rich tomato sauce.
- Meal Prep Friendly: These bean balls can be made ahead and stored in the refrigerator, making weeknight dinners a breeze!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 75g
Protein: 18g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
