+GFO +SF
This is classic comfort food, yet it’s fancy enough to make for a dinner party or a romantic weekend dinner. Our bean ball recipe is delicious—and the balls don’t fall apart. Simmer them in our flavorful marinara and pile them on top of a plate of spaghetti. It’s the ultimate vegan Italian food! —LM + AM
SERVES 4 MARINARA
1 tbsp (15 ml) extra-virgin olive oil
1 medium red onion, finely diced
3 cloves garlic, minced
26 oz (737 g) crushed tomatoes (I use Pomi brand)
⅓ cup (80 ml) red wine (or 3 tbsp [45 ml] balsamic vinegar)
1 tbsp (3 g) dried Italian seasoning
2 tsp (1 g) red pepper flakes (optional)
3 tsp (15 g) fine sea salt, or to taste
Ground black pepper, to taste
½ cup (20 g) fresh chopped basil leaves
¼ cup (10 g) chopped flat-leaf parsley
BEAN BALLS
1 (15-oz [425-g]) can black beans, drained (reserve ¼ cup [60 ml] of the liquid) and rinsed well
1 tbsp (15 ml) plus 1 tsp extra-virgin olive oil, divided
1 large portobello mushroom cap, gills removed and thinly sliced
1 shallot, thinly sliced
2 cloves garlic, minced
¼ cup (10 g) flat-leaf parsley, chopped
1 tbsp (3 g) dried Italian seasoning
½ cup (61 g) breadcrumbs (use gluten-free if desired)
½ cup (86 g) cornmeal
2 tsp (6 g) tapioca starch
1 tsp fine sea salt
Black pepper, to taste
SPAGHETTI
1 tbsp (15 g) sea salt
1 (1-lb [454-g]) box spaghetti
FOR THE MARINARA
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, approximately 8 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, Italian seasoning, pepper flakes, salt and pepper; stir well to combine. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.
FOR THE BEAN BALLS
Place the beans in the food processor.
Heat 1 teaspoon of the oil in a large skillet over medium heat. When the oil is hot, add the mushroom slices and cook until browned and soft, about 10 minutes. Flip occasionally. When the mushrooms are soft, add the shallots and cook until they begin to soften and brown, about 7 minutes. Add the garlic and cook for 1 minute. Transfer the mushrooms, shallots and garlic to the food processor with the beans.
Add the reserved bean liquid, parsley, Italian seasoning, breadcrumbs, cornmeal, tapioca starch, salt and pepper to the food processor and process until it begins to turn into a ball. It should be smooth and sticky.
Carefully remove the blade from the food processor and scoop out ¼ cup (60 ml) of batter and form into a ball. Repeat until you’ve used all of the bean batter (10 to 12 balls).
Heat the remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high heat. Spread the oil evenly throughout the pan. When the oil is hot, add the bean balls and cook until the side facing down in the pan is browned. Turn and brown each side. This will take about 5 minutes per side. When the bean balls are browned on each side, add them to the marinara, along with the basil and parsley (from the marinara ingredients) and roll them in the sauce to coat. Simmer for 15 minutes.
FOR THE SPAGHETTI
Bring a large pot of water to a boil. When the water is boiling, add 1 tablespoon (15 g) of salt to the boiling pasta water and cook the spaghetti according to the instructions.
Divide the pasta into 4 portions and plate. Spoon the marinara and bean balls on top of the pasta.