Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Vegan Balls with White Beans & Mushroom in a Tomato Sauce
Main Courses
Vegan
Taste the freshness of this tomato sauce served with flavourful balls.
10 Servings
Ingredients
50ml olive oil
1 large diced onion
4 cloves diced garlic
500g chopped mushrooms
1 tsp oregano
20g Bisto Vegetable Bouillon
Salt
1 tsp black pepper
2 tsp chilli flakes
2 x 400g cans white beans, drained and rinsed
Juice of 1 lemon
2 tbsp + 1 tsp chopped fresh parsley
300g breadcrumbs
50ml olive oil
1 chopped onion
2 cloves garlic, diced
50g tomato purée
400ml Bisto Vegetable Bouillon, made up as per instructions
300g cherry tomatoes, halved
Parsley and chilli flakes, for sprinkling
Method
- For the balls: heat a large frying pan, add the olive oil and onion, cook for 5 mins. Add garlic and mushrooms and cook for 2 mins. Stir in the oregano, Bisto Vegetable Bouillon, seasoning, half the chilli flakes, white beans and lemon juice. Let the mixture cook for 1 min.
- Blend in a food processor until the mixture comes together. Add 2 tbsp of the parsley and 200g of the breadcrumbs. Blend until well combined. Stand for 5 mins, so that the breadcrumbs absorb the liquid.
- Mix the remaining breadcrumbs, a pinch of pepper, chilli flakes and 1 tsp of parsley in a bowl.
- Roll 1 tbsp scoop of the mixture into a ball in your hands. Roll it in the bowl of breadcrumbs and place on a tray. Repeat until all of the mixture is used.
- For the sauce: heat the olive oil over a medium heat in a pan, add the onion and garlic. Cook for 5 mins. Add the purée, Bisto and cherry tomatoes, bring to the boil, reduce and season to taste.
- To cook the balls: preheat the oil in a deep fat fryer. Cook in batches for 4-5 mins or until piping hot and golden brown.
- To serve: place the balls on the warm sauce, top with chilli flakes and parsley.
