You can’t have missed the fact that more and more vegetarian food and vegetarian alternatives are being introduced. I also like and enjoy experimenting without meat. That’s why I’m sharing a pasta recipe with HAK meatballs in this blog.
Beans contain many vitamins, minerals, fiber and proteins and are therefore an ideal replacement for meat. As an ambassador of HAK , I am therefore happy to share tasty inspiration and recipes with you to get those healthy beans on the table more often and I fully support the motto: not a week goes by without beans. Because they are not only healthy but also very easy to prepare and delicious of course. I made a savory Mexican pie with kidney beans and tikka masala with lentils before.
This time the red and brown bean are in the lead. These contain a lot of fiber and protein and are really a superfood! The HAK red and brown bean mix from stand-up pouch contain little moisture and the beans have a firm bite, so you get extra firm balls. The result was a delicious and nutritious vegetarian meal. I thought it was a successful experiment and enjoyed it!
And these balls are also ideal to fool your kids, or your partner! I’m curious if they notice the difference because I think they are very similar in structure to minced meat. And I also really liked the taste, they are definitely worth repeating! Even if you (or your partner or kids) don’t like brown beans, this meal is a must to try. Because who doesn’t love spaghetti with balls?
Recipe pasta with vega balls of beans
1 x HAK red and brown bean mix in stand-up pouch, 225 grams
5 tablespoons oatmeal
1 small onion
2 cloves of garlic
1 teaspoon Italian herbs
Pepper and salt
200 gr spaghetti
1 can tomato sauce a 400 gr
Hand Parmesan cheese
Rinse the beans and then pat them dry. Roughly chop the onion and garlic and put together with the beans, Italian herbs, pepper and salt in a food processor and mix coarsely. Do not grind them too long otherwise the mixture will be too thin. Add the oatmeal and half the egg and grind or stir briefly until it is a firm whole.
Add a little extra oatmeal if the mixture is still very soft. Let the mixture set in the fridge for half an hour. Boil the spaghetti. Heat a little oil in a pan and fry the bean balls until nicely brown, turning them regularly. Then remove them from the pan and fry the zucchini in pieces for a few minutes.
Add the tomato sauce and season with salt and pepper. Finely chop some basil and stir into the sauce. Stir the spaghetti through the sauce and finally add the bean balls and warm up for a while. Serve the vegetarian spaghetti with some Parmesan cheese and fresh basil.
This article was created in collaboration with Hak.
Source: Leukerecepten by leukerecepten-nl.
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