Vegan Beet And Black Bean "Meatballs" Recipe

Is there a better comfort food than pasta with flavorful meatballs and rich tomato sauce? Annabelle Randles' vegan "meatballs" are hearty and meaty thanks to beetroot, black beans, breadcrumbs, walnuts, and chickpea flour.

– 5 ounces cooked beetroot, grated – 1 (15-ounce) can black beans, drained and well rinsed – ½ cup panko breadcrumb – ½ cup roughly chopped walnut – ¼ cup finely chopped yellow onion – 2 tablespoons chickpea flour – 1 tablespoon tomato paste – 1 tablespoon soy sauce – 1 teaspoon Italian seasoning – 1 teaspoon garlic powder – ¾ teaspoon smoked paprika – 3 tablespoons finely chopped parsley, plus extra for serving – ¾ teaspoon salt, or to taste – 1 (32-ounce) jar marinara sauce – ½ cup vegetable oil – 6 cups cooked spaghetti, for serving



To get rid of extra liquid, squeeze the beetroot over a sieve or colander.

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Blend the beetroot, black beans, walnuts, breadcrumbs, onion, chickpea flour, tomato paste, soy sauce, garlic powder, Italian seasoning, and smoked paprika in a food processor. 

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Blend the blend until it forms a cohesive whole. The texture should be slightly chunky, so avoid overprocessing.

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Add the finely chopped parsley and salt to taste. Form the first "meatball" by scooping out one tablespoon of the mixture and rolling it between your palms.

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Cook the meatballs for three to four minutes, turning them over once, while handling eight at a time. 

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Spoon them onto a plate lined with paper towels! Cook the remaining meatballs according to steps 8 and 9, adding extra oil if needed.

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A large saucepan should be used to bring the marinara sauce to a temperature of medium. 

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The meatballs should be served with spaghetti, and some chopped parsley should be sprinkled on top of them.

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