Meatless Balls

Once cooked, they may be cooled and frozen, making them a perfect addition to any batch cooking.

Produces 20 balls.


200g (7oz) chestnut

1 red onion

3 cloves

1 tin (400g/14oz)

2-3 glugs of oil

50g (1.7oz) walnuts

2 tbsp tamari sauce

80g (2.8oz) flaked oats

1 tbsp dried basil

1 tbsp dried oregano

How to prepare

To begin, finely cut the mushrooms, dice the onion, smash the garlic, and drain the can of black .

Heat a glug of oil in a over medium heat. Fry for 5-7 minutes, or until the liquid has evaporated, before adding the red onion, garlic, and mushrooms, followed by the black beans, walnuts, and tamari.

Now, combine the mixture with oats, basil, oregano, and a large amount of salt and pepper in a food processor. Pulse the ingredients to blend until it resembles stuffing (you may need to scrape down the sides a few times).

Refrigerate the food processor with the contents for 10-15 minutes to remove part of the heat.

Roll the mixture into 20 tiny .

Reheat the pan over low heat with another glug of oil, then add the meatballs and fry for 10 minutes, shaking the pan to ensure even cooking.

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