Black Bean 'Meatballs' Vegan Recipe

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Making bean based 'meatballs' can be tricky. They're often to soft and too wet. Other times they're too dry. 

Vegan 'meatballs' are not something you can just throw together. You need a plan if you want them to turn out right. 

Flavor isn't that hard, but getting the texture correct is especially important. When your mind thinks of meatballs you expect a certain mouthfeel. 

These vegan 'meatballs' have a really nice chew in addition to their exceptional taste. The secret is using partially cooked rice so that it just barely finishes cooking as the balls are baking. 

Ingredients
1 can black beans, rinsed and thoroughly drained
1 jalapeno, chunked
1 serrano, chunked
3 cloves garlic
1/4 cup rolled oats
3 tbls par cooked rice
2 tbls soy protein isolate
2 tbls nutritional yeast
2 tbls canola oil
1/2 tsp ancho chili powder
1 tsp paprika
2 tsps italian seasoning
1/4 tsp cayenne
2 tbls salt
2 tsp black pepper

Instructions
For the par cooked rice. Fill a 14 oz coffee mug 1/3 of the way with uncooked white rice. Just barely cover the rice with water. Microwave for 2 minutes.

You'll only use 2 tbls of it for this recipe. Reserve the rest in an airtight container in the refridge. At the ready for your next few batches. 

Put everything into a food processor and pulse until it becomes chunky and dough like. 

Use a small disher to create equal sized balls. 

Arrange evenly on a greased baking tray. 

Bake at 350 F for 15 minutes. 

Allow them to cool for 5 minutes before removing from the tray. 

The yeast and the ancho powder are the secret to the taste. Lots of umani. 

You can smother these in sauce and the texture still holds up, just like traditional meatballs. 

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