If you haven’t caught on yet, I’m into two things this summer:
There’s just something about the two things that make summer, well, summer. And the two combined make for the ultimate summer dinner. Think meatball sub with a bit of BBQ sauce.
BBQ BEANBALL SUB
Inspired by The Veganomicon
Yields 4 servings
1-15-oz can Great Northern Beans, rinsed and drained
2 Tablespoons soy sauce
1/2 cup + 2 Tablespoons BBQ Sauce
2 Tablespoons olive oil
2 cloves garlic, minced
1/4 cup flour
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/2 cup marinara sauce
Whole Wheat Buns, toasted
Preheat oven to 350F.
Using a potato masher or a fork, mash beans until no whole beans remain.
Mix in soy sauce, 2 Tablespoons BBQ sauce, olive oil, garlic, flour, and spices. Stir until everything is completely combined.
In a small bowl, combine marinara sauce and 1/2 cup BBQ sauce
Knead with your hands until the dough forms a firm ball. Add extra flour if necessary.
Begin rolling the bean mixture into small, golf ball sized balls. Place in an 8×8 casserole dish. Once all the dough has been rolled, pour marinara sauce mixture over the beanballs.
Cook for 25 minutes or until beanballs are firm.
Serve beanballs and sauce on toasted whole wheat buns. Top with spinach, kale, or any other leafy greens.
This week has been the week of turning “meat” recipes into non-meat recipes. “‘Meat’loaf…” “Beanballs…”
These beanballs made for the perfect, filling dinner (I was starving!). They were the same texture as meatballs, which was almost creepy, but the flavor of the white beans really stood out to be different than that of meatballs. The spices plus the marinara added an Italian flavor, while the BBQ sauce sweetened up the sandwich.
I ate carrot-cabbage coleslaw on the side of my burger, to really get the summer vibes flowing.
More on that coleslaw to come! 🙂
- Homemade Barbecue Sauce (seacreatively.wordpress.com)
- BBQ Beet Burgers (theheartyherbivore.wordpress.com)
- Vegan Pulled Pork with Rhubarb BBQ Sauce (eatingappalachia.com)