1½ cups cooked black beans
¼ cup dried cranberries
¼ cup fresh parsley
2 garlic cloves
1 tablespoon tapioca starch
1½ teaspoons sage
1 teaspoon linseeds, grounded
½ teaspoon nutmeg
salt and pepper to taste
1¼ cups almond milk (300ml)
2 tablespoons veggie stock powder
1 tablespoon vegetable oil
1 tablespoon corn starch
1 pinch nutmeg
salt and pepper
fresh parsley to garnish
Soak the cranberries in the milk for 20-30 minutes.
Pre-heat the oven to 200degC.
In a blender, combine the black beans, garlic, parsley, linseeds (previously grounded), nutmeg, salt and pepper. Blend to a paste (you might need to push down the mixture a few times to properly blend – do not add any liquid or they won’t come up together).
Add the tapioca starch and the soaked cranberries (do not discard the milk, you are going to use it soon for the sauce!) to the mixture and mix it with your hands until all the starch is absorbed.
Roll the ‘meatballs’ into the desired size, arrange on a baking tray and bake for 10-20 minutes (the bigger the balls, the more time in the oven).
Meanwhile, make the sauce. In a saucepan, combine the corn flour with the vegetable oil. Turn on the heat and gently stir into the almond milk. Cook for 5 minutes, stirring all the time. Add the veggie stock, the spices and adjust the saltiness. Cook for another 2-3 minutes on medium-low heat until the sauce starts to thicken.
Once the ‘meatballs’ are ready, add them into the pan, and coat them with the sauce.
Serve with some freshly ground pepper and parsley.