Vegan Haricot Bean Balls with Kale Crisps

One of the assumptions of eating vegan/plant based is that you’ll get bored easily which is simply not true.

Peter, my husband has eaten this way for a long time now, opting for plant-based meals through the week and a little fish on a weekend. I went fully plant-based a month ago and haven’t looked back. Kind to the planet, the animals and my health, I’m simply loving eating this way and won’t be returning to old habits.

I’ve been experimenting with beans, pulses and lots of seasonal veg and feel so much better for it.

Peter and I rustled this meal of vegan haricot bean balls with kale crisps last week and I just had to share it on the blog. Quick, simple and truly delicious, I know you guys will love it, vegan or not! Get some more veggies into your life and onto your plate.

Bean balls

Ingredients:

• 1 tin haricot beans, drained and smashed
• 1 small tin of sweetcorn
• 2 tbsp deactivated yeast
• 1 tsp dried garlic
• 1tsp dried onion
• 1 tsp tumeric
• 2 tbsp shelled hemp seeds
• 1 tbsp avocado oil
• 1 tbsp mild olive oil
• pinch of sea salt and freshly ground black pepper
• pinch of chilli flakes (optional)

Method:

Mix all the ingredient together in a large bowl and roll into balls. Fry or oven bake in olive oil in a shallow frying pan until golden brown. Remove and cool.

Kale crisps

Ingredients:

• 100g callo nero, roughly chopped
• 1 tsp dried garlic
• 1 tsp dried onion
• 2 tsp olive oil

Method:
Coat the kale in the olive oil, then sprinkle on the garlic and onion.
Bake in the oven until crispy (8-12 minutes).
Yummy!
Let me know if you try them!