By: Rose Marie Jarry, Master Chef at Kronobar
30 minutes, 3 servings, gluten-free, vegan.
- 2 cups cooked white beans
- 1 cup cooked quinoa
- 1 teaspoon chlli flakes
- 2 tablespoons onion, finely chopped
- 3 garlic cloves
- 1 large tablespoon tahini butter
- 2 large tablespoons tomato paste
- 1 teaspoon vegetable broth powder
- ¼ teaspoon sea salt
- 2 cups vegetable broth
- 1 cup green pepper, diced
- 1 cup red pepper, diced
- ½ cup onion, chopped
- 1 garlic clove
- 1 tablespoon red chilli flakes
- 2 tablespoons apple cider vinegar
- ¼ cup agave syrup
- 1 ½ tablespoons potato starch
- Preheat the oven to 400F.
- Chop all the vegetables for the sauce and place them into a sauce pan along with the vegetable broth. Keep the vinegar, potato starch, and syrup for later.
- Let cook on medium heat for 20 minutes.
- In the meantime, prepare the bean balls.
- Place the entire ingredients list for the balls in a food processor. Mix together, oil your hand, and form 15 balls the size of a golf ball.
- Lay the balls onto a pre-greased pan and bake for 10 minutes in the hot oven.
- After 20 minutes of cooking the sauce, remove from the heat, and blend the whole mixture. Then, pour it back into the sauce pan and add the vinegar, agave syrup, and potato starch. Cook for an extra minute and whisk as the same time. Don’t let the starch sit because it will form clusters.
- Let the sauce cool down a bit.
- Dip the roasted bean balls into the sweet chilli sauce.