Vegan meatballs with mushrooms - recipe
Together with our partners from WIBERG, we cooked this delicious meatball recipe in our content kitchen. They are served with a beetroot and potato puree, fresh mushrooms and our vegan gravy. Sooooo good!
45 mins
2
½ pack of Easy To Mix meatballs
25g Easy To Mix Vegan Gravy Powder
100 g chanterelles or mushroom mix
1 onion
2 tbsp chopped fresh parsley
60 ml beetroot juice
400g potatoes
100 ml oat cream
40g margarine
2 mini pak choy
3 tbsp oil
Salt pepper
Easy To Mix Meatball mix according to instructions and cool.
In the meantime, prepare the beetroot and potato puree by peeling the potatoes and boiling them in salted water.
Then add the beetroot juice, cream and margarine, puree and season with salt and pepper. If you want both mashed potatoes and beetroot mashed potatoes, you can simply puree some of the potatoes without the juice. In this case, use less beetroot juice.
Peel onion and chop finely.
Clean mushrooms thoroughly.
Wash the pak choi and fry in a pan preheated with oil (1½ tbsp) for 2-3 minutes on all sides.
Heat oil (1½ tbsp) in a pan and sauté the onion cubes in it.
Then add the mushrooms and fry briefly. Salt and pepper.
Prepare the gravy according to the instructions and stir in the mushroom and onion mixture.
After the cooling time, form small meatballs from the chilled mixture and fry until crispy according to the instructions.
Serve meatballs with puree, pak choi and mushroom sauce and garnish with parsley.
Bon appetit!
