I first morphed this meat lovers fave just using the regular beanball recipe. But this time I converted all of the mini meatloaves spices into the beanballs. I'm not sure which ones I like better... probably the sage ones. Both delish. But I do know that I love, love, love this gravy. So yum.
Make sure when you make the beanballs to double or even triple the batch. Bake and throw what you don't use in the freezer and pull them out to make this again, or for spaghetti & beanballs or beanball subs.
Mashed Potatoes
1-2 red potatoes per person, cut in chunks
2-4 cloves of garlic
1-2 tablespoon vegan butter
Put potatoes into a pot and cover with water, and then some. Add the garlic cloves and bring to boil. Once potatoes are tender, drain water, and mash potatoes (I like to whip them in the kitchen-aid mixer) - adding vegan butter. Add sea salt and freshly ground pepper to taste.
Sage Beanballs
1 (20-ounce) can kidney beans, rinsed and drained (about 3 cups)
2 tablespoons steak sauce or tomato paste
2 tablespoons olive oil, plus additional for frying or baking
2 garlic cloves, grated or minced finely
1/4 teaspoon grated lemon zest
1/2 cup plain bread crumbs
1/4 cup vital wheat gluten
3 sprigs sage, leaves removed from stems and chopped
1 cup (about 1 large handful) parsley, chopped
1/2 bunch scallions, finely chopped on an angle {green onions}
2 tablespoon Worcestershire sauce
Preheat oven to 375*F.
Pulse in a food processor (or mash with a fork) the kidney beans. [The original recipe from veganomicon says make sure you can still tell they were beans... I disagree. When cooked, I don't want to bite into a piece of bean! If that even makes sense.] Add the rest and use a fork to mix everything together. Use your hands to mix, until everything is really well combined and firm.
Roll the bean mixture into walnut-size balls (I use a cookie scoop so they're all uniform). But don't make them too big; smaller cook better.
Grease a rimmed baking sheet with olive oil {i spray}. Place the balls on the sheet and then drizzle them with a little more oil, to coat {i spray a liberal coat}. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes. Remove them from the oven.
Tomato-Balsamic Gravy
Salt and freshly ground black pepper
2 pints grape tomatoes
Extra-virgin olive oil spray
1/2 medium red onion, sliced
2 tablespoons vegan butter (earth balance)
2 tablespoons whole wheat flour
1 tablespoon balsamic vinegar
1 cup vegetable broth
Preheat oven to 375ºF.
Toss the grape tomatoes and onion slices onto a baking sheet along with a spray of EVOO spray, salt and freshly ground black pepper. Put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.
While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and broth to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.
Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher (I usually just pulse it in the blender, Shayne and the kids don't like chunks). Serve a side of mashed potatoes and a handful of beanballs per person with a hearty ladle of the tomato balsamic gravy.
