🍽️ Vegan Bifteki Balls with Tomato Rice

Name: Vegan Bifteki Balls with Tomato Rice
Total time: 30 min
Yield: 4 servings
Ingredients: garlic cloves 2 pcs.; onions, red 1 pcs.; basmati rice 300 g; parsley, fresh 15 g; olive oil 4 tbsp; tomatoes, pureed 300 g; vegetable broth 400 ml; herbs of Provence, dried 1 tsp; salt pinch; pepper, black ground pinch; Vemondo vegan burger patties 4 pcs.; vegan shepherd's delight 150 g; Vemondo vegan cream 4 tbsp

640 kcal · 30 min · 4 servings

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Ingredients

garlic cloves 2 pcs.
onions, red 1 pcs.
basmati rice 300 g
parsley, fresh 15 g
olive oil 4 tbsp
tomatoes, pureed 300 g
vegetable broth 400 ml
herbs of Provence, dried 1 tsp
salt pinch
pepper, black ground pinch
Vemondo vegan burger patties 4 pcs.
vegan shepherd's delight 150 g
Vemondo vegan cream 4 tbsp

Instructions

1. Peel the garlic clove and chop it very finely.
2. Halve the onion, remove the skin, and dice it into small pieces.
3. Rinse the rice thoroughly under running water.
4. Wash the parsley, shake off excess water, and chop it finely.
5. Heat 2 tablespoons of olive oil in a pot.
6. Add the rice, the chopped garlic, and the diced onion.
7. Sauté the ingredients for about 3 minutes.
8. Deglaze the mixture with puréed tomatoes and vegetable broth.
9. Bring the mixture to a boil.
10. Reduce the heat to a low setting.
11. Let the rice cook for about 15 minutes until it reaches the desired texture.
12. If necessary, add a little more vegetable broth.
13. Add herbs de Provence.
14. Season the rice with salt and pepper to taste.
15. Divide the vegan burger patties into four equal parts.
16. Dice the Genießerblock (vegan cheese alternative) into pieces about 1 cm in size.
17. Shape each quarter into a ball with a diameter of about 3 cm.
18. Press a hole into the center of each ball with your thumb.
19. Fill each hole with a piece of Genießerblock.
20. Seal the opening well so that nothing falls out.
21. Heat 2 tablespoons of olive oil in a frying pan on high heat.
22. Fry the Bifteki balls for about 5 minutes on all sides.
23. Set the pan aside and let the balls rest covered for about 3 minutes.
24. In a bowl, mix the vegan cream with the chopped parsley.
25. Season the cream with salt and pepper.
26. Divide the tomato rice and Bifteki balls onto plates.
27. Garnish the dish with the parsley cream.
28. Serve the food and enjoy your meal!

Nutrition per serving

kcal: 640
Protein: 29 g · Fett/Fat: 22 g · Carbs: 82 g