ORGANIC VEGAN NON-MEAT BALLS

The best vegan meatballs I ever tried! I am obsess with this recipe, the taste is incredible, so similar to the real meatballs but better, because it is healthier and full of goodness for your body. I love to make this recipe and have it with pasta made from beans or buckwheat pasta and add some homemade sauce.

COCONUT MUSHROOM SAUCE

INGREDIENTS:


3 tablespoons of olive oil

3 cups of mushrooms (I used shiitake mushrooms)

3 garlic cloves

salad onions

1 cup organic coconut milk

¼ cup lemon juice

pepper

Himalaya salt


 

METHOD:


Start chopping the mushrooms, the garlic cloves and the salad onions.

In a pan at medium heat pour the garlic and the onions until golden, then add the mushrooms and the lemon juice, leave it for 10’.

Once the mushrooms are soft add the coconut milk, the Himalaya salt and the pepper, cook it at medium heat for 15’ until you get a sauce texture.

NON-MEAT BALLS

INGREDIENTS:


3 onions

3 garlic cloves

3 aubergines

15 olives

3 tablespoons of olive oil

¼ cup of Modena vinegar

1 cup of buckwheat flour

1 tablespoon of poppy seeds

5 dried tomatoes

5 bread slides

Rosemary

Oregano


 

METHOD:


Start by chopping the onions, garlic cloves, aubergines and olives.

Put the olive oil in a pan and fry the onions and the garlic at medium heat until soft and golden, then add the chopped aubergine and fry along with the onion for 15’ at medium heat until soft.

Meanwhile toast the bread and then chop it.

Once you get a soft texture in the aubergine and onion mixture place it in the blender along with the chopped toast bread, chopped olives, Modena vinegar, poppy seeds, dried tomatoes, rosemary and oregano. Blend for 3 minutes and check that you get a homogeneous consistency.

Turn your oven on to 180°C.

Put in a plate some buckwheat flour and then start doing the shape of the balls and roll them over the buckwheat flour so you get a dry finish, once you have all of the balls done place them in a tray with some baking paper.

Bake the balls for 20 minutes at 180°C, once are done you can enjoy with pasta, salad or whatever you like, you can keep them fresh in the fridge for 3 days, I hope you like them as much as I do!

 

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