Borlotti balls with pumpkin and carrot stew

by Alice on aprile 11, 2010

Borlotti balls with pumpkin and carrot stew


For the borlotti balls

150 g dried borlotti beans, washed under cold running water, soaked for 8-10 hours then rinsed
50 g wheat gluten
3 tablespoons golden flax seeds, finely ground
4 tablespoons nutritional yeast flakes
2-3 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
3 tablespoons tamari
4-6 tablespoons oat milk (unflavoured and unsweetened)
whole sea salt, just enough to taste
a large handful of fresh parsley, cleaned and finely chopped

For the vegetable stew

4-5 tablespoons extra virgin olive oil
4-5 carrots, cleaned and sliced
half a medium (or 1 small) butternut squash, cleaned and cut into small pieces
400-450 ml filtered water
50 -60 ml oat milk (unflavoured and unsweetened)
half a teaspoon vegetable bouillon powder
freshly ground black pepper, just enough to taste
chili powder, just enough to taste
half a teaspoon powdered turmeric
whole sea salt, just enough to taste
1 teaspoon dried oregano
1 teaspoon dried thyme

Makes 4 servings (12-15 balls) 


Cook the beans in plain fresh water until tender (you can use a pressure cooker or large pot). Preheat oven to 170°  C. Drain, rinse under running water, drain again and transfer into a large bowl. Mash the borlotti with a potato masher. Add wheat gluten, flax seeds, nutritional yeast, oil, garlic, tamari, oat milk, salt, parsley, and mix well until everything is combined. Roll into balls (wet your hands now and then), line a baking tray with parchment-paper, and bake for 30-35 minutes. In the meantime, to make the vegetable stew, heat the olive oil in a large casserole over medium-high heat, add carrots and squash and sauté for 5-10 minutes, stirring often. Add water, oat milk, vegetable bouillon powder, black pepper, chili powder, turmeric, salt, oregano, thyme, and sauté for about 5 more minutes. Reduce the heat to low, cover and simmer for 30-35 minutes. Remove the lid and continue cooking until much of the liquid has evaporated, stirring occasionally. Turn off the heat.
When the balls are ready, remove them from the oven and let cool a bit. Add them to the vegetable stew. Cook over low heat for another 15-20 minutes and serve.

Posted in: beans and legumes,savoury,vegetables,winter

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aprile 12, 2010 alle 06:58

{ 7 comments… read them below or add one }

1 Alessandra aprile 12, 2010 alle 02:32

Very nice, it seems a little involved but totally worth it! I have been making canederli these days, I am used to making balls, I’ll try with beans one of these days. Thank you for the ideas!


2 Mihl aprile 12, 2010 alle 09:34

As usual, this looks absolutely wonderful and sounds very delicious!

P.S. Since you asked me about wheaty a couple of weeks ago: I tried some of their sausages recently and liked them very much, especially the chorizo.

3 Bianca- Vegan Crunk aprile 12, 2010 alle 10:33

I’ve only had borlotti beans once (found ‘em at a farmers market). I really loved them. Hope I can find some again this market season. The squash-y stew sounds fab!

4 Ricki aprile 13, 2010 alle 07:24

This stew looks truly inspired! And I’m dying to try borlotti beans, so am itching to give this a try. Do you have any suggestions for replacing the wheat gluten? I know it’s an incredible binder, but my system can’t tolerate it. (I used to love seitan, but sadly, no more for me. . . ). :)

5 Alice aprile 25, 2010 alle 15:11

Oh, we too get the Wheaty chorizo…you mean the very tiny ones? Wheaty is great, definitely one of my favorites.

6 Angela marzo 20, 2011 alle 05:26

Hi Alice, this looks like a lovely recipe – towards the end you mention a steamer and you haven’t mentioned this before in the recipe – at what point do you put the balls into one?
hoping to try this one soon – love the website!

7 Alice marzo 20, 2011 alle 09:00

Angela, thanks for letting me know :)
I sometimes make wheat gluten based recipes such as sausages and balls in a steamer, but in this case I use the oven as the balls later absorbe all the juices form the vegetable stew.

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