Kidney bean meatballs in pepper sauce

Ingredients for 2 servings:

• 1 can kidney beans
• 1 small onion(s), roughly chopped
• 2 garlic cloves, roughly chopped
• 2 tsp oregano
• 1 tsp smoked paprika powder
• ½ tsp spice mix (Mapuche Fire from Herbaria)
• 1 tsp mustard
• 1 tbsp tomato paste
• 3 tbsp chia flour
• 45 g ground oat flakes
• 25 g sunflower seeds, ground
• 1 tbsp butter substitute (Alsan)
• 1 tbsp peppercorns
• 1 small onion(s)
• 100 ml red wine, vegan
• 500 ml vegetable stock
• 1 tbsp soy cream (soy cream cuisine)
• 1 pinch(s) of salt and pepper
• 1 tbsp date syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegan

For the kidney bean meatballs, blend the kidney beans with the onion, garlic cloves, oregano, paprika, and spice mix in a bowl using a hand blender. Add the mustard, tomato paste, chia flour, oats, and sunflower seeds and blend. Form into 4 meatballs and fry on both sides in a hot pan. For the pepper sauce, roughly crush about 1/4 of the peppercorns in a mortar and pestle. Melt the butter substitute in a non-stick pot or pan. Then add the pepper and roast over low heat for 10 minutes. Peel and finely chop the onion. Mix the onion with the peppercorns and sauté until translucent. Deglaze with the red wine. Add half of the stock and reduce by half. Then add the remaining stock and bring back to a boil briefly. Stir in the soy cream and reduce until reduced to the desired consistency. Season to taste with salt, pepper, and date syrup. Add meatballs and keep warm.