Tribal Spaghetti with Black Bean Balls
I am jumping up and down with excitement over this meal! It’s that good. A fully satisfying Italian meal without feeling heavy and bloated afterward. You will not miss the noodles with the crunch of the hearty vegetables and the fiber and substance in the black bean balls. The ingredients for the black bean meat-free globes came from a blog called The Vegan Stoner although I altered the cook method slightly. I was skeptical they would hold together like traditional meatballs. The ingredients formed perfectly and were super easy to make! Once browned, they were beautiful atop a mound of colorful, warm veggies.
|ON THE COUNTER|
|Zucchini and carrots|
|Marinara sauce, bottled|
|Daiya cheddar cheese shreds|
|2 cans of black beans, drained and rinsed|
|Light Tamari sauce|
|Whole wheat bread crumbs|
|Olive or canola oil|
Black Bean Balls
Mash the black beans with a potato masher. Add in 1/2 cup oats and 6 tablespoons Tamari sauce (soy sauce). Form into small balls no larger than 1.5″ in diameter. Coat with bread crumbs. Brown in a little oil in skillet on medium-high until all sides begin to brown. Bake on cookie sheet in oven at 375F for 15-20 minutes.
Warm marinara sauce in sauce pan. Slice carrots and zucchini in 3″ long, thin strips. Begin to sauté vegetables in a teaspoon or two of olive oil in skillet on high heat. Stir constantly and add in 1 to 2 tablespoons of Light Tamari sauce. Stir fry a minute or two longer until vegetable strips begin to soften. Don’t overcook. Sprinkle with black pepper.
Plate vegetables and spoon marinara sauce over the top without drenching. Top with black bean globes. Serve any extra marinara sauce on the side. Sprinkle with cheddar cheese shreds and top with diced avocado.
The colors explode on the plate. Served over vegetables instead of a heavy starch makes the black bean balls really stand out. This vegan meal will not spook the meat eaters of the family because there are no unfamiliar ingredients.
Bon Appétit! (the healthy way:-)