Spaghetti & “Beanballs”

Standard

Ha…beanballs.

I get alot of crap at work for calling veggie burgers, “burgers” because “burgers indicate meat, you can’t call something without meat a burger-maybe call them grass patties” are the few suggestions I’ve got from co-workers.  Joking around about it makes for an amusing lunch hour generally everyday.  So, when I was heating up my “meatballs made of beans” today at work , they were immeditaely dubbed “beanballs”.  Which, let’s face it-it’s both fun to say and completely juvenile…I love it!

1 lb brown rice spaghetti

3 cups fresh herbed tomato sauce

2 1/2 cups cook canellini beans

1 red bell pepper, sauteed

1 egg

2/3 cup breadcrumbs

1/2 cup chopped fresh parsely

1/2 cup yellow onion, grated or diced

1 1/2 tsp dried oregano

1/2 tsp sea salt

1/2 tsp black pepper

Dash of chili powder

3 cloves garlic, minced

1 tbsp olive oil

  • Preheat oven to 350 degrees
  • In a food processor, pulse beans, red pepper and olive oil a few times, until chunky, but NOT creamy
  • In a large bowl stir together bean mix, egg, breadcrumbs, parsley, onion, oregano, salt, pepper, chili powder and garlic until well blended
  • Roll mix into “meatball” sized balls and place on a baking sheet (makes about 12)
  • Bake at 350 degrees for 20 minutes
  • Toss with spaghtetti and sauce

         

                 

       

                 

          

 

 

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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