Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy

 

Method 1

Ingredients

For the vegetables

18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root)

4 large carrots, peeled, trimmed, chopped

2 red onions, chopped

4 large parsnips, peeled, trimmed, chopped

3-4 heaped tbsp coconut oil

handul chopped fresh herbs, such as rosemary or thyme

salt and freshly ground black pepper

For the aduki balls

1 tbsp coconut oil, plus extra for basting

2 tsp ground cumin

1½ tsp ground turmeric

1½ tsp ground cinnamon

1 large onion, finely chopped

3 garlic cloves, crushed

400g tin aduki beans, drained

50g/1¾oz chestnut flour

60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped

handful chopped fresh flatleaf parsley

¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli)

1 tsp salt

¼ tsp freshly ground black pepper

For the miso gravy

2 small white onions, quartered

250ml/9fl oz white wine

1 tbsp tamari

1 tbsp unpasteurised miso paste, to taste

small handul chopped fresh mixed herbs (optional)

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.

Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes

Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant.

Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.

Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper.

Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm.

Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender.

Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened.

Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired.

To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table.

Method 2

Ingredients

For the Apricot, Chestnut & Aduki Balls (makes ~12 balls):

1 tbsp olive oil

1 small red onion, finely chopped

2 garlic cloves, minced

1 tsp thyme (fresh or ½ tsp dried)

1 tsp rosemary (fresh or ½ tsp dried)

100g dried apricots, finely chopped

180g cooked aduki beans (or 1 x 400g tin, drained and rinsed)

180g cooked chestnuts (vacuum-packed), chopped

1 tbsp tomato purée

2 tbsp soy sauce or tamari

50g oats (or breadcrumbs)

2 tbsp ground flaxseed (or chia seeds) + 4 tbsp water (vegan egg)

Salt and black pepper, to taste

Optional: pinch of smoked paprika or ground cumin

For the Roasted Vegetables:

2 carrots, chopped into batons

1 parsnip, chopped into batons

1 red onion, cut into wedges

1 small sweet potato, cubed

2 tbsp olive oil

Salt, pepper, fresh rosemary or thyme

For the White Wine Miso Gravy:

1 tbsp olive oil or vegan butter

1 shallot or small onion, finely chopped

1 garlic clove, minced

1 tbsp plain flour

150ml dry white wine

300ml vegetable stock

1 tbsp white miso paste

1 tsp Dijon mustard

Black pepper, to taste

Optional: a squeeze of lemon or a splash of soy sauce for balance

👨‍🍳 Method

1. Make the Aduki Balls:

Preheat oven to 180°C (356°F). Line a baking tray.

Mix flaxseed with water and set aside to gel (5–10 min).

Heat oil in a pan. Sauté onion until soft (5–7 mins), then add garlic, herbs, and cook another minute.

In a bowl, roughly mash the aduki beans. Add chopped apricots, chestnuts, sautéed mix, tomato purée, soy sauce, oats, and flax egg.

Mix until combined and sticky. Add more oats if too wet.

Shape into 12 small balls. Place on baking tray and brush with oil.

Bake for 25–30 minutes, turning halfway, until firm and golden.

2. Roast the Vegetables:

Toss all veg with olive oil, herbs, salt and pepper.

Roast in a hot oven (200°C / 392°F) for 35–40 minutes until tender and caramelized.

3. Make the White Wine Miso Gravy:

Heat oil in a small saucepan. Sauté shallot and garlic until soft.

Stir in flour, cook 1–2 minutes to form a roux.

Slowly add white wine, whisking to avoid lumps.

Stir in veg stock, bring to a simmer.

Add miso and mustard, stir until smooth. Simmer for 5–10 mins until thickened.

Season with pepper and adjust with lemon juice or soy sauce.

🍽️ To Serve:

Plate the roasted vegetables, top with 2–3 aduki balls per person, and generously spoon over the white wine miso gravy. Garnish with fresh parsley or toasted seeds if desired.