Vegetable Balls With Cream Sauce

I ate way too much meat for my feelings during the Christmas days. Recently I came across a campaign in a magazine: “Make January a Veganuary”.

What a great idea I thought and I immediately set about implementing it. So I not only do something for my health but also make a small contribution to environmental and climate protection. I’m definitely not going to become a full vegan. Every now and then I appreciate a tasty piece of meat, but I make sure that it doesn’t come from mass factory farming.

At the beginning of the Veganuary, I found a recipe that was quite easy to cook up:

Vegetable Balls With Cream Sauce

Meatballs also called ‘Köttbullar’ are a specialty from Sweden. Alternatively, these balls can be made with just vegetables. In Sweden, they are called ‘Grönsaksbullar’. In my recipe for today, I use mainly red lentils, mushrooms, and oats.

Ingredients for the vegetable balls (4 servings)

  • 0.5 cup red lentils
  • 1 onion
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 1.75 cups brown mushrooms
  • 1 cup of oat flakes
  • 0.5 bundle parsley
  • 5 tbsp soy sauce
  • salt
  • pepper

Ingredients for the cream sauce

  • 1 cup  vegetable broth
  • 1.75 cup of coconut milk
  • 1 teaspoon  mustard
  • 1 tbsp  cornstarch

Preparation

  1. Cook the lentils in a saucepan according to the instructions on the packet.
  2. Chop the onion and garlic and sauté in a pan with 1 tablespoon of oil for about 3 minutes.
  3. Clean, chop, and mix the mushrooms in the pan. Fry for  3 minutes.
  4. Finely grind the oatmeal with a mixer. Add the cooked lentils and the fried vegetables. Mix 2-3 times without completely pureeing the mixture to a paste.
  5. Chop the parsley and add to the mixture. Add 2-3 tbsp soy sauce. Season to taste with salt and pepper. Mix everything well and let it steep for about 10 minutes.
  6. Shape the mixture into balls with damp hands and place on a baking sheet lined with baking paper. Brush the balls with a little oil and bake in the preheated oven at 350 ° F top and bottom heat (320 ° F convection) for 25-30 minutes.Vegetable Balls ready to be backed
  7. For the cream sauce, mix the vegetable stock, coconut milk, 1 tbsp soy sauce, and mustard in a saucepan. Boil. Season to taste with salt, pepper, and garlic powder.
  8. Dissolve the cornstarch in 2-3 tablespoons of water and add to the sauce. Simmer until the sauce is creamy. Add the vegetable balls to the cream sauce.

Preparation time: 60 minutes

Serve with pasta or mashed potatoes. A healthy side salad is a nice complement too. Enjoy

By:
Andrea

Leave a Comment

Cookies and Privacy - We use cookies to personalize content and analyze traffic. Information is shared with social media, advertising, and analytics partners. You may Accept or Decline the use of cookies. You may request data we collect and data deletion via the "Privacy Tools" link below
Accept
Reject
Privacy Policy