Pinto Bean and Flax Seed Balls

with Marinara Sauce and Olive Salad
Vegan
Calorie smart
Fun vegan meatball dish with plenty of goodness!
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
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Marinara sauce

Chopped tomatoes
0 Grams

Instructions

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1 Make bean ball mix
Peel and chop onion and mince garlic. Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Transfer to a food processor. Add rinsed and drained pinto beans, chopped fresh parsley, milled flaxseeds, bread crumbs, coconut oil, chilli powder, pepper and salt. Mix to a paste (it doesn't need to be fully smooth).
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2 Form and bake
Preheat the oven to 200°C. With well oiled hands, form the mixture into balls. Place in a greased oven casserole (or line it with baking paper). Bake for 15 minutes.
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3 Make marinara sauce
Peel and mince onion and garlic. Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Add chopped tomatoes, oregano, salt and pepper. Bring to a bubble and let stew on the pan for 10 minutes. Add a bit of water, if needed.
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4 Top with sauce
Pour the marinara sauce on the bean balls. Bake for 10 more minutes.
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5 Make salad
Meanwhile, rinse and chop Romaine lettuce. Cut red bell pepper to cubes. Combine lettuce, bell pepper and olives in a bowl. Season with olive oil and 1/1,5/2 Tbsp of lemon juice. Serve the salad with hot pinto bean balls in marinara sauce.
Tips for fussy eaters
Keep the components separate and serve with spaghetti.
Pro tip
Line your roasting dish or grease it properly so that the bean balls don't stick. If you like, round up the taste of your marinara sauce with a bit of sugar.

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