Bean balls with herb dip and roasted vegetables

Ingredients for 2 servings:

• 1 can beans, black
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 2 tbsp potato starch
• breadcrumbs
• salt and pepper
• Oil for frying
• 50 ml vegetable oil
• 50 ml soy milk (soy drink)
• 1 tbsp white wine vinegar, vegan
• 1 tsp mustard, medium-hot, vegan
• 1 handful of mixed herbs
• salt and pepper
• 400 g Brussels sprouts
• 2 onions
• 1 sweet potato(s)
• 3 tbsp oil
• 1 tsp thyme
• 1 tsp agave syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan and very filling

For the roasted vegetables: Preheat the oven to 200°C. Trim the Brussels sprouts, cut the onions into eighths, and peel and dice the sweet potato. Combine a little oil, salt, pepper, thyme, and agave syrup in a large bowl and toss the vegetables in it. Place on a baking sheet and bake for 45 minutes, stirring occasionally. For the bean balls: Place the beans in a sieve and rinse with clean water. Roughly puree them with the other ingredients in a blender or food processor. Season with salt and pepper to taste. Mix in the breadcrumbs until a workable mixture forms. Heat plenty of vegetable oil in a pan. Form the mixture into balls and fry. Drain the excess oil on kitchen paper. For the herb dip: Mix the soy milk and vinegar in a narrow mug and let stand briefly. Then gradually add the oil and stir in with a hand blender until the mixture thickens. Chop the herbs and stir them into the dip along with the mustard. Season with salt and pepper.