Beans Made Easy!

I’m loving the new Chill Your Beans veggie meatball mixes! A fabulous rebrand from the local vegan sausage company. The packs are so easy to use, put the contents into a large bowl, add the required amount of water, let them stand for a few minutes, then shape and cook! What could be simpler!

The mixes come in different flavours and are all vegan, fat free, and gluten free, but big on flavour. They are available in some local shops and farmers markets. The best thing is they are available to buy from the website and can be delivered to any where in mainland UK.

There are a range of flavours which can be shaped and cooked as sausages, burgers and meatballs.

The tomato and basil mix is perfect for rolling meat balls. To prepare a meal in minutes, fry the shaped meat balls in a little oil then serve with serve with cooked pasta and passata.

Tomato and Basil Meat Balls

I love the food of the Mediterranean. I make veggie kofta and falafel from scratch, but the Moroccan spiced meatball pack makes a speedy shortcut. I served mine on top of a grain and vegetables with a drizzle of tahini.

I made 16 balls from the mixture. They can be cooked in the oven but cooking on the hob is quick and saves energy. Heat a small amount of oil in a pan, when the pan is hot add the balls and cook gently until cooked though and golden on the outside.

Freekah Salad

I enjoy using different grains, I’ve used freekeh here but other grains work well, or try serving the mixture in a flatbread.

  • 150g freekeh
  • selection of vegetables – courgettes, tomatoes, spring onion
  • 1 clove garlic, (optional)
  • large handful of chopped herbs
  • salt and pepper
  • lemon zest
  • 1 tablespoon oil

Place the freekeh and water in a saucepan, bring to the boil and simmer for about 15 minutes until all the liquid is absorbed. Leave to stand.

Heat oil in a pan, add sliced courgette slices and cook for a couple of minutes, add the tomatoes, fennel seeds and spring onion. Season well. Cook briefly then remove from the heat and let the flavours infuse.

Add the cooked mixture to the freekeh and mix with a fork. Add the chopped herbs and lemon zest and mix well.

Tahini Dressing

  • 3 tablespoons tahini 
  • 3 tablespoons lemon juice
  • 2 tablespoons oil
  • large pinch of salt and pepper

Place the ingredients in a dish, whisk until a creamy consistency is achieved.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s