Mushroom meatballs with pepper sauce

Mushroom meatballs with pepper sauce

Total: 45 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / portion: 458 kcal
, Fat: 35 g
, Carbohydrate: 22 g
, Protein: 9 g
Tender on the inside and crispy on the outside! These high-protein mushroom balls are a perfect alternative to traditional meatballs. I serve them here with a pepper sauce and mashed potatoes, but they taste just as good with pasta and tomato sauce or simply in a bowl of salad.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Balls

120 g mushrooms, roughly chopped
1 tin brown lentils (approx. 240 g), rinsed, drained
50 g rolled oats
30 g vegan grated cheese substitute
50 g onions, finely chopped
2 tbsp olive oil
½ lemon, the whole juice
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
30 g white flour

To fry

3 tbsp olive oil

Pepper sauce

1 tbsp black pepper, coarsely ground
2 tbsp olive oil
50 g onions, finely chopped
½ dl vegetable bouillon
1 ½ dl vegan cream substitute
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How it's done

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Balls

Blitz the mushrooms in a food processor along with all the other ingredients up to and including the salt. Add the flour, mix, shape into 12 balls with wet hands, place on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove.

To fry

Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the balls all over for approx. 4 mins. until crispy. Remove, keep warm. Wipe the pan with kitchen paper.

Pepper sauce

Toast the pepper in the same pan without any oil for approx. 3 mins. Add the oil and onion, sauté for approx. 3 mins. Pour in the stock, simmer for approx. 3 mins. Add the cream substitute, reduce over a low heat for approx. 10 mins. Serve the mushroom meatballs with the sauce.

Good to know
Serve with: Mashed potatoes

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