Asian Spaghetti and "Meatballs"

I decided today it was time to combine two of my favorite types of food: Asian and Italian. When I used to eat meat my dad used to make THE BEST spaghetti and meatballs so I figured I would try to make my own version. I hadn’t attempted a vegan “meatball” recipe before, but I figured it couldn’t be that far off from bean-based veggie burgers. I took a look at a few different recipes online and decided to just use the basics from those and make my own Asian version.To be honest this wasn’t simply my own creativity at work. I have to give credit to the green tea soba noodles that had been sitting in my pantry, begging to be cooked. I felt weird making regular spaghetti and meatballs with green tea noodles and those these Asian beanballs were born.They have a base of black beans and red beans mixed with breadcrumbs, flax egg, dived onion, garlic, and a mix of Asian spice. Truthfully, I was surprised they came out as well as they did on the first try especially considering I didn’t actually follow a recipe. I opted to just make it up as I went along.Anyways, I just cooked up some veggies and an Asian red sauce to go along with it and three it all together and let me tell you. It. was. so. good.I just want to take a minute to talk about this sauce though. I have been trying for forever to make the perfect Asian stir fry sauce. I’m not sure if I am quite there yet, but this is pretty damn close. The secret ingredient? Tomato paste. I know not crazy out there, but probably not the first ingredient that comes to mind when you think of Asian cooking. But it really does mellow out the sauce in a good way. I have always had the issue of making my sauces too strong. Whether I overdid it on the spice, saltiness, or acidity, it was always too much of something. I have tried everything from maple syrup to apple sauce to balance in out but this really did this trick and it also thickened it up nicely which was a good bonus.

Ingredients:

Beanballs:

1- 15 oz can black beans

1- 15 oz can small red beans

1/2 medium white onion; diced

2 cloves of garlic; minced

1/4 cup breadcrumbs

1/2 tsp hot sauce

1/2 tsp red miso paste

1/2 tsp red curry paste

3/4 tsp Asian seasoning mix

1/4 tsp ginger powder

1 flax egg ( 1 tbsp flaxseed meal + 2.5 tbsp water)

1/2 tsp sesame seed oil Asian Red Sauce:

2 tbsp tomato paste

2 tbsp maple syrup

2.5 tbsp liquid aminos (or Tamari/Soy sauce)

1/2 tsp hot sauce

1 tsp lemon juice

1/4 tsp red curry paste

1/4 tsp Asian seasoning mix

A pinch of ginger powder

A pinch of onion powder

1 clove of garlic; minced

To Serve:

1 package green tea soba noodles

Mix of frozen or fresh vegetables

Top with black sesame seems if you’re feelin’ fancy

Method:

“Meatballs”/Beanballs:

1. Add black and red beans to a large bowl. Mash with a potato masher or pulse in a food processor until combined into a paste.

2. Dice onions and mince garlic.

3. Put onion and garlic in a nonstick pan and sautee on medium heat until fragrant.

4. Add onion and garlic to beans.

5. Mix flaxseed meal and water in a small bowl. Let sit for five minutes to thicken.

6. Add flax egg to bean mixture.

7. Add breadcrumbs slowly, stirring to combine.

8. Add the rest of the ingredients to mixture and combine.

9. Roll mixture into balls about 1 inch in diameter.

10. Place balls on a cookie tray. Recipe makes about 18 beanballs.

11. Bake for 25 minutes at 400 degrees F. Flip the balls about halfway through baking. They should brown slightly on the outside, but still be soft on the inside.

Sauce:

1. Combine all ingredients in a small bowl.

2. Add sauce to a pan and let simmer on low heat for a few minutes.

3. Adjust to taste.

Optional: add beanballs to sauce in pan to coat in sauce. Let simmer for a few more minutes and serve hot.

Serve with a mix of you favorite vegetables (I used mixed bell peppers, green beans, and corn) and green tea noodles (or any pasta you prefer for possibly subpar results since green tea soba noodles are the bomb).