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🍽️ Vegan Meatballs with Pepper Sauce

519 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• 1 clove of garlic
• 4 shallots
• 250 g mushrooms
• 240 g white beans (jar; drained weight)
• 1 bunch parsley (20 g)
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 4 tbsp soy flour
• nutmeg
• salt
• pepper
• 2 red bell peppers
• 5 tbsp vegetable broth
• 1 tbsp soy yogurt
• 1 tbsp tomato paste

Instructions

1. 1. Bring brown rice to a boil in a pot with double the amount of water. Cook over low to medium heat for 25–30 minutes, stirring occasionally. Then drain and let steam dry.
2. 2. Meanwhile, peel and finely chop the garlic and 1 shallot. Clean the mushrooms and chop them small as well. Drain the beans, rinse under water, and drain again. Wash the parsley, dry it, pluck the leaves, and chop them.
3. 3. Heat 1 tbsp oil in a pan. Add the garlic and shallot and sweat over medium heat for 2 minutes. Add the mushrooms and fry for 3–5 minutes.
4. 4. Put the white beans, soy sauce, soy flour, and rice into a blender. Add the mushroom mixture and season everything with grated nutmeg, salt, and pepper. Blend well until a moldable, not too fine mass forms. Stir in the parsley.
5. 5. Peel the remaining shallots and cut them into strips. Core, wash, and coarsely chop the bell peppers. Put both in a baking dish, drizzle with 1 tbsp oil, salt, and roast in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for 30 minutes.
6. 6. In the meantime, form about 30 balls from the rice mixture. Heat 1 tbsp oil in a large pan and fry the balls in it over medium heat until golden brown on all sides, about 5 minutes each.
7. 7. Take the peppers and shallots out of the oven and puree with vegetable broth, soy yogurt, and tomato paste. Season with salt and pepper. Serve the vegan meatballs with the pepper sauce and side dishes of your choice.

Nutrition per serving

• kcal: 519
• Protein: 28 g · Fett/Fat: 14 g · Carbs: 70 g