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🍽️ Crispy vegan bean balls with creamy mashed potatoes and dark sauce

466 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• canned white beans 400 g
• oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• oregano, dried 1 tsp
• wheat flour, Type 405 5 tbsp
• potatoes, floury 1 kg
• olive oil 2 tbsp
• vegetable broth 400 ml
• soy sauce 2 tbsp
• soy drink 120 ml
• nutmeg, ground pinch

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion finely. Peel the garlic clove and chop it finely or press it.
2. 2. Drain the white beans into a sieve. Catch the liquid from the can in a bowl.
3. 3. Heat 2 tablespoons of oil in a frying pan over medium to high heat.
4. 4. Add the diced onion and garlic to the hot pan. Sauté the vegetables for about 2 to 3 minutes until they become translucent.
5. 5. Add the drained beans and about 100 milliliters of the reserved liquid to the onion mixture.
6. 6. Season the mixture with salt, pepper, and oregano.
7. 7. Let the beans simmer for about 10 minutes until the liquid has completely evaporated.
8. 8. Add 2 tablespoons of flour to the bean mixture.
9. 9. Mash the beans into a paste using a fork.
10. 10. Let the bean mixture cool down completely.
11. 11. Peel the potatoes and wash them thoroughly.
12. 12. Cut the potatoes into large chunks.
13. 13. Place the potato chunks in a pot and cover them with salted water.
14. 14. Bring the water to a boil and cook the potatoes for about 20 minutes until they are soft.
15. 15. Drain the cooking water from the potatoes.
16. 16. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
17. 17. Add 3 tablespoons of flour to the hot oil.
18. 18. Stir the flour constantly until it turns brown.
19. 19. Add vegetable broth and soy sauce to the brown flour mixture.
20. 20. Stir the sauce until smooth, ensuring no lumps remain.
21. 21. Let the sauce simmer gently for about 10 minutes.
22. 22. Shape the cooled bean mixture into small balls.
23. 23. Heat 2 tablespoons of oil in a frying pan over medium to high heat.
24. 24. Fry the bean balls in the pan for about 10 minutes, turning them until they are browned on all sides.
25. 25. Add soy drink to the drained potatoes.
26. 26. Mash the potatoes finely using a potato masher.
27. 27. Season the mashed potatoes with salt, pepper, and grated nutmeg.
28. 28. Plate the bean balls.
29. 29. Serve with the mashed potatoes and the dark sauce.
30. 30. Serve the dish immediately and enjoy your meal!

Nutrition per serving

• kcal: 466
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 62 g