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Vegan Beanballs & Napolitana Sauce

These kidney bean and quinoa balls are packed full of flavour, with a lovely crunchiness on the outside and soft and doughy on the inside.


- 4 jars of red kidney beans

- 250g of quinoa

- 125g of sesame seeds

- 100g gluten free flour

- 2 carrots grated

- bunch of fresh coriander

- bunch of fresh parsley

- 2 large onions

- 1/2 bulb of garlic

- 1 vegetable stock cube

- 1 tsp cayenne pepper

- 2 tsp cumin

- 1 tsp paprika

- 1 tsp barbecue seasoning

- 1 tsp oregano

- 1 tsp garlic powder

- salt and pepper

- Tin chopped tomatoes

- Tomato puree

- jar of sweet red peppers

- 1/2 bulb of garlic

- 1 large onion

- 1 tsp oregano

- 1 tsp of mixed herbs

- black pepper

- glass of red wine

- 1 vegetable stock cube

The Method 

This recipe will feed 8/10 people, for a smaller quantity simply halve the ingredients.

Boil a cup of quinoa in 1 and a half cups of water with the vegetable stock cube. Wash and drain your pre cooked kidney beans and add to a large pans. Use a potato masher or simply your hands to mash them into a nice paste. Finely chop the coriander and parsley or put into a food processor and blitz into small pieces, add these along with the sesame seeds (this will give your burger that lovely crunchiness on the outside). Add your cooked quinoa to the mix also. Dice your onions, peel and grate your carrots and crush the garlic then fry this mixture until nice and golden brown. Add your onions, garlic and carrots along with all of your herbs, spices and gluten free flour and mix well. If the mixture seems too wet add a little bit more flour.

Make the mixture into balls the size of golf balls with your hands and roll the outsides in a bowl of flour. Once you have made all of the beanballs, next place them in a tupperware box separating them with baking paper and put them in the freezer for an hour. Once they are partly frozen it is time to fry and seal the beanballs. Put a generous amount of olive oil into a pan and heat until bubbling, once the oil is nice and hot place your beanballs gently in with a spatula to avoid splashing oil or burning your hands. When the beanballs are nice and crispy all over take them out and place them on a baking tray lined with grease proof paper. Finish in a pre heated oven for 30-40 mins.

For the sauce fry the onions and garlic lightly in a pan then add your chopped tomatoes, blended sweet red peppers and red wine. Add the stock cube, herbs and spices and leave to simmer for 5 - 10 minutes.

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