No-Meatballs in Orange


When no-meatballs bask into carrots. Or: when you want to eat with your hands… and then lick your fingers!

Ingredients for the no-meatballs:
(makes 6)
1 cup of mixed beans (in this case, red beans, cannellini beans, chickpeas)
1 / 2 cup of stale bread
1 / 2 cup of chickpea flour
freshly ground black pepper
soyu, to taste
Ingredients for the purée:
3 medium carrots
1 pinch of salt
plenty of curry

Method for the no-meatballs:
Soak the beans overnight, then rinse them thoroughly and cook them over low heat, in a pressure cooker, for an hour from the whistle. Once done, but still warm, place them over the stale bread, that you have put into a bowl, and wait for them to cool: this way the legumes will soften the bread, with no need to add more liquid (but if it’s not enough, you can always add a tablespoon of cooking water you set aside, it all depends on the size of the pieces of stale bread). Once the legumes have cooled, add freshly ground black pepper and a little shoyu, and knead with your hands until the mixture gets smooth and sticky; now, add the chickpea flour and shape some pellets, which you’ll lay on a baking sheet, lined with baking paper. The mixture will always be a little sticky, but try not to flour the patties, which thus will form a crust while baling; if you can’t shape them with your hands, use two spoons. Bake at 200°C in a static oven for 40 minutes, turning them upside down from time to time.
Procedure for the puree:
While the no-meatballs are baking, peel the carrots, cut them into chunks and boil them in a little water. When they’re soft, add salt, season with curry powder and blend with a hand blender. Pour the purée on the plate and lay the no-meatballs over. Bon appetit!

Chef: Marianna from VeganBlog

  1. melissa 29 November 2011 at 19:58

    I love patties and no-meatballs every way, these as so good! I love the crunchy crust on the outside, and the contrast with the creamy carrot purée must be so delicious

  2. ascanio 30 November 2011 at 06:20

    I definitely have to try them, absolutely. I think I’ll replace bread with breadcrumbs though, as we don’t have stale bread, ever (we don’t use that much of bread, I have to say). I let you know how the come out! The carrot cream seems great

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