Beskow says: “These no-meatballs are simple to make, with black beans, oats and walnuts. The chilli-orange glaze gives them a hot kick, with freshness from spring onions and coriander. Serve with rice, a crunchy salad, or in a bread bun with extra sticky glaze.”

Serves 2

Ingredients

For the no-meatballs

400g can of black beans, drained and rinsed
2 tbsp walnuts
2 rounded tbsp rolled oats
1 tsp dried mixed herbs
½ tsp dried sage
generous pinch of sea salt and black pepper
1 tbsp sunflower oil, for frying

For the sticky sauce

3 rounded tbsp orange marmalade
1 tbsp gochujang sauce (ensure vegan)

To finish

2 tsp sesame seeds
2 spring onions, finely chopped
small handful of fresh coriander, torn

Method

Dry the rinsed black beans on kitchen paper or with a clean cloth, then tip into a blender jug, along with the walnuts, oats, mixed herbs, sage, salt and black pepper. Pulse until semi-smooth, scraping the mixture down a few times with a spatula. Leave a few chunks remaining for texture.

Roll into eight balls, using approximately 2 rounded teaspoons of the mixture per ball. Place onto a plate and cover with cling film (plastic wrap). Refrigerate for at least 6 hours, or overnight.

Add the oil to a frying pan over a low-medium heat. Add the no-meatballs and cook for 10–12 minutes, rotating once during cooking. Allow the edges to become browned before rotating. Place onto a plate when cooked.

Add the marmalade and gochujang sauce to a pan over a low heat. Stir frequently until combined into a sticky glaze.

Generously spoon the sticky glaze over the cooked no-meatballs or use a pastry brush to liberally coat each ball. When coated and glossy, scatter over the sesame seeds.

Use tongs to place the no-meatballs onto serving plates, then scatter over the spring onions and coriander.

Tip

Gochujang sauce is a concentrated paste made with chillies, sticky rice and umami fermented soy. You’ll find it available in many supermarkets or Korean shops.

Vegan Pantry: 3 ingenious plant-based recipes to turn vegan storecupboard essentials into mouth-watering meals