BlackBean, Walnut, & Cremini Baked Balls

AND the ‘meat’ to my potatoes…these BlackBean, Walnut, & Cremini Baked Balls. If anyone wants to suggest a different name, please go right ahead! These beauts made one delicious centre piece to our feast. The carnivores in the fam felt they were a pretty solid alternative. Yeah, they did – they’re packed full of protein. They also smell pretty awesome while baking, essential for a Thanksgiving chow down. Hours spent eyeing the oven?!…nope, about 15mins prep and 35mins baking – done! Save a turkey & eat some Baked Balls.

BlackBean, Walnut, & Crimini Baked Balls
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

These beauts made one delicious centre piece to our feast. The carnivores in the fam felt they were a pretty solid alternative. They're packed with protein - black beans, walnuts, and cremini mushrooms. They also smell pretty awesome while baking, essential for a chow down. 

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: black beans, walnuts, cremini, baked
Servings: 6 100g balls
Author: thecrimsonsink
Ingredients
BlackBean, Walnut, & Crimini Baked Balls
  • 2 flax eggs (combine 2tbsp flax meal + 6tbsp water)
  • 1 398ml can organic black beans - rinsed & drained
  • 1/2 cup cremini mushrooms - cleaned & roughly chopped
  • 1/2 cup raw walnuts
  • 3 green onions, roughly chopped *white & light green part only
  • 1 garlic clove, minced
  • 1/2 tbsp walnut oil or grape seed oil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 cup panko breadcrumbs or alternative
Instructions
  1. Add the flaxseed meal and water to a small bowl. Allow to sit for at least 15mins and then stir well - set aside.

    Place the mushrooms, walnuts, green onions, and garlic into a food processor. While blending, pour in the oil. Continue blending until crumb-like, or finely ground. Pour the mixture into a large bowl. Set aside.

  2. Next, place the black beans into the food processor. Pulse until the beans are pea size and smaller. Scoop out the beans and place them into the bowl with the mushroom/walnut mixture. 


  3. Add the sea salt, pepper, flax meal eggs, and breadcrumbs to the bowl with the black beans and mushroom/walnut mixture. Use a fork to mix just until combined. 


  4. Preheat the oven to 375*F. Line a baking sheet with parchment paper.


  5. Measure out the bean/walnut/mushroom mixture into 6 100g portions. Use your palms to roll each 100g portion into a firm ball - firm so the ball stays together, but not SO firm that they're being squished together.


  6. Place each ball onto the prepared baking sheet, spaced apart.


  7. Place in the oven and bake for 30-35mins, or until crispy on the outside & firm to touch - springs back when poked.


  8. Remove from oven and serve while hot. Store any leftovers in the fridge. Reheat in the oven to get crispy again. Good for 3-5days. 

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