I used to live a hard and fast life, pounding late-night Italian meatball subs and deli meat–filled sandwiches. It never even crossed my mind to cook a meal. This simple dish is my vegan take on a classic pairing and reminds me that I have accepted my past and now make choices that reflect who I am today. My beet marinara has the sweetness I like, and the beets, beans, and walnuts bind for a savory, comforting ball with lots of texture.
Ingredients
FOR THE BEET BALLS:
- 1⁄2 pound fresh beets, scrubbed, peeled, and quartered, or 1 8-ounce package cooked beets, quartered, or 1 14.5-ounce can no-salt-added beets, drained, rinsed, and quartered
- 1⁄2 cup walnuts, soaked and drained (see note)
- 1 small yellow onion, finely chopped (about 1⁄2 cup)
- 1 1⁄2 cups cooked red kidney beans or 1 15-ounce can, drained and rinsed
- 2 teaspoons italian seasoning
- 1 teaspoon fine sea salt
- 2⁄3 cup whole wheat panko bread crumbs or gluten-free panko
FOR THE SPAGHETTI:
- fine sea salt
- 1 pound whole-grain spaghetti or gluten-free brown rice spaghetti
- 11⁄2 cups Tomato and Beet Marinara or store-bought marinara
- 1⁄4 cup grated vegan Parmesan (from a block)
Instructions
Preheat the oven to 375oF. Line a sheet pan with parchment paper or a silicone mat.
MAKE THE BEET BALLS: If using already cooked or canned beets, omit this step In a medium saucepan, combine the fresh beets with water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 25 minutes, or until tender. Drain and rinse under cold water until cool enough to handle.
Add the beets (fresh cooked, precooked, or canned) to a food processor and process until finely chopped. Transfer to a medium bowl.
In the now-empty food processor (no need to wipe it out), combine the walnuts and onion and process until the walnuts are the texture of fine crumbs. Add the beans to the mixture and pulse 3 to 4 times, until just incorporated. Transfer the mixture to the bowl with the beets.
To the beet mixture in the bowl, add the Italian seasoning, salt, and panko and mix well to combine. With wet hands, form balls the size of golf balls (about 2 tablespoons each) and place them on the prepared sheet pan. You should have about 16 beet balls.
Transfer to the oven and bake for about 15 minutes, or until the beet balls are lightly browned on the bottom. Remove the sheet pan from the oven, gently flip the beet balls, and continue baking for about 10 more minutes, until the other side is lightly browned and the beet balls are firm. Remove from the oven and transfer to a plate.
MEANWHILE, MAKE THE SPAGHETTI: In a large pot, bring 4 quarts of generously salted water to a boil over high heat. Add the spaghetti and cook to al dente according to the package directions. Drain and return to the pot. Add the marinara and stir over low heat for about 5 minutes to warm through.
Serve the spaghetti topped with vegan parmesan and the beet balls alongside.
NOTE: Soaking the walnuts first softens their texture. Place the walnuts in a bowl and add enough hot water to cover by 1 inch. soak for 20 minutes, then drain and proceed with the recipe.
Excerpted from EAT WHAT ELEPHANTS EAT: Vegan Recipes for a Strong Body and a Gentle Spirit. Copyright @ 2024 by Dominick Thompson. Photography Copyright © 2024 by Caitlin Bensel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
