White Bean & Mushroom Balls in a Tomato Sauce

Food Main Courses Dairy-free Vegan Vegetarian

This unusual vegan dish adds something eye-catching to your menu and really celebrates tomatoes with a fresh sauce.

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10 Servings

Ingredients

For the balls:

50ml olive oil

1 large onion, diced

4 garlic cloves, finely chopped

500g mushrooms, chopped

1 tsp oregano

20g Bisto Vegetable Bouillon

Salt, pinch

1 tsp black pepper

2 tsp chilli flakes

2 x 400g cans of white beans, drained and rinsed

1 lemon, juiced

2 tbsp + 1 tsp fresh parsley, chopped

300g breadcrumbs

For the tomato sauce:

50ml olive oil

1 onion, chopped

2 garlic cloves, finely chopped

50g tomato purée

400ml Bisto Vegetable Bouillon, made up as per instructions

300g British cherry tomatoes, halved

Chilli flakes and chopped parsley, for garnish

Method

For the balls: heat a large frying pan, then add the oil and onion and cook for 5 mins.
Next, add garlic and mushrooms and cook for another 2 mins. Stir in the oregano, Bisto Vegetable Bouillon, salt, pepper and half the chilli flakes. Add the white beans and lemon juice and stir, let the mixture cook for 1 minute.
Blend the mixture in a food processor until it comes together. Add 2 tbsp parsley and 200g breadcrumbs, blend again, until
the mixture is well combined, then allow the mixture to stand for 5 mins so the breadcrumbs absorb the liquid.
Meanwhile, mix the remaining breadcrumbs, a pinch of pepper,
remaining chilli flakes and 1 tsp parsley to a bowl.
Take 1 tbsp of the mixture and make it into a ball. Roll it in the
seasoned breadcrumbs and place on a tray. Repeat until all the
mixture is used.
For the sauce: heat the oil over a medium heat in a pan, add the
onion and garlic and cook for 5 mins. Add the tomato purée, made-up 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 they are piping hot and golden brown.
To serve, place the balls on the warm sauce, top with chilli flakes and parsley.

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