Vegan meatballs made from beans and oats

Ingredients for 3 servings:

• 250 ml vegetable stock
• 100 g oat flakes, fine
• 1 can kidney beans (400 g)
• 1 onion(s), finely chopped
• 1 tbsp Worcestershire sauce, vegan
• 1 tsp paprika powder
• 1 tsp cumin
• 2 tsp savory
• ½ tsp garlic powder
• salt and pepper
• Breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Add the oats to the vegetable stock and let them soak for 15 minutes. Meanwhile, drain the kidney beans, put them in a bowl, and mash them with a fork, or better yet, puree them with a hand blender. Mix the softened oats, bean purée, chopped onion, Worcestershire sauce, and seasonings well in the bowl. Then taste the mixture and season with salt and pepper if desired. It should have a nice hearty flavor. Now knead and add breadcrumbs until you reach a sticky, easily moldable consistency (approximately 3 heaped tablespoons of breadcrumbs, but more will do). Form the mixture into meatballs or patties and fry them in a pan with plenty of oil over medium heat until golden brown. They taste great cold the next day, too.