bace beanballs


“Serve these scrummy beanballs on top of pasta with a simple tomato sauce and you have yourself a complete protein meal. Alternatively serve them hot or cold in pitta breads stuffed with slaw and chilli sauce. If you want to make them gluten-free check out Novo Farina. They make these amazing crumbs from pea flour which result in these gorgeous light textured beanballs.”



For the beanballs:

1 pot of baked beans with benefits

100g Novo Farina pea crumb (use breadcrumbs or rolled porridge oats instead)

1 heaped tblsp pea flour (or plain flour)

20g sunflower seeds

20g vegan cheese, grated (or parmesan cheese)

1 tblsp yeast flakes (such as Engevita)

1/2 tsp dried oregano

1/2 tsp chilli flakes

For the tomato pasta sauce:

1 tblsp oil

1 clove garlic, chopped

400g tin tomatoes

1 tsp powdered stock

1/2 tsp sugar


To make the beanballs:

  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Place the beanball ingredients in a bowl and mix together well.
  3. With floured hands take heaped teaspoon-fulls of the mixture and roll into golf-sized balls. The mixture will make about 20 beanballs.
  4. Place on a greased baking sheet and place in the oven for 15-20 mins.

To make the tomato pasta sauce:

  1. Heat the oil in a small pan, add the garlic and fry for a few seconds before adding the tomatoes.
  2. Add the stock and sugar then cook for 10 mins.

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