Monday, November 27, 2017

Holiday Helpers! Sweet and Sour Bean Balls

One of my favorite things about the holidays is the food. From appetizers to the main event to dessert to cocktails, I love celebrating with vegan food!

These sweet and sour bean balls are a great appetizer during the cold holiday months. Poke in a toothpick and your ready to go!

Sweet and Sour Bean Balls
These little balls have a nice bite to the outside, but are soft and chewy on the inside. They taste awesome served on their own or over rice.

3 cups (2, 15 ounce cans) prepared white beans, drained and rinsed
1 cup vital wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons soy sauce
1/2 cup finely chopped green onions
1/4 cup vegetable oil
1 cup Hot, Sweet, and Sour Sauce (see below)

Preheat oven to 350 F.
Line a baking sheet with parchment or a reusable baking mat.
Add beans, gluten, garlic powder, onion powder, and soy sauce to a food processor and process until a crumbly dough forms.
Transfer dough to a mixing bowl.
Using your hands, knead in the green onions, and form a ball of dough.
Allow to rest for 20 minutes so that the gluten can develop.
Roll about 1 tablespoon (22 g) of dough into a ball and place on the baking sheet.
Repeat until all dough is used.
Bake for 30 minutes, flipping the balls halfway through.
Remove from oven.
Preheat oil in a frying pan.
Add balls to hot oil and saute until a nice crispy crust forms, about 2 minutes, constantly shaking the pan so the balls roll around and don't get cooked only on one side.
Add in the Hot, Sweet, and Sour Sauce and toss to coat.

Yield: About 30 pieces

Hot, Sweet, and Sour Sauce
*Quick and Easy *Low Fat *Nut Free
This sauce works well as a dipping sauce, tossed with your favorite protein to coat, and is an essential ingredient in the Sweet and Sour Bean Balls above.

2 cups (470 ml) pineapple juice
1/4 cup (68 g) ketchup
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) rice wine vinegar
1 tablespoon (15 ml) Sriracha sauce
1 teaspoon red pepper flakes, or to taste
1/4 cup (32 g) cornstarch mixed with 1/2 cup (120 ml) cold water to make a slurry

In a pot, stir together all the ingredients except the cornstarch slurry, and bring to a boil. Reduce the heat to a simmer and simmer for 10 minutes.
Stir in the slurry and remove from the heat. Stir to thicken.
Keep warm until ready to use, or pour in to an airtight container and store in the refrigerator for up to 2 weeks.

Yield: 3 cups (705 ml)

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni