🍽️ Vegan Beef Bourguignon Meatballs with Potato Noodles

Name: Vegan Beef Bourguignon Meatballs with Potato Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 2 pcs.; Mushrooms, brown 350 g; Onions, yellow 2 pcs.; Garlic cloves 3 pcs.; Thyme, fresh 15 g; Bay leaves, dried 3 pcs.; Smoked tofu 100 g; Oil 4 tbsp; Red wine, sweet 500 ml; Vegetable broth 1 L; Salt pinch; Pepper, black ground pinch; Vemondo vegan Burger Patties 4 pcs.; Cornstarch 3 tbsp; Breadcrumbs 60 g; Parsley, fresh 15 g; Vemondo vegan Potato Noodles 500 g

725 kcal · 30 min · 4 servings

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Ingredients

Carrots 2 pcs.
Mushrooms, brown 350 g
Onions, yellow 2 pcs.
Garlic cloves 3 pcs.
Thyme, fresh 15 g
Bay leaves, dried 3 pcs.
Smoked tofu 100 g
Oil 4 tbsp
Red wine, sweet 500 ml
Vegetable broth 1 L
Salt pinch
Pepper, black ground pinch
Vemondo vegan Burger Patties 4 pcs.
Cornstarch 3 tbsp
Breadcrumbs 60 g
Parsley, fresh 15 g
Vemondo vegan Potato Noodles 500 g

Instructions

1. Wash the carrots and cut off the ends. Slice the carrots into rounds about 2 cm thick.
2. Clean the mushrooms if necessary with a kitchen towel and quarter them.
3. Halve the onions and peel them. Peel the garlic cloves.
4. Wash the thyme and shake it dry. Tie it together with the bay leaves using kitchen twine to form a bundle.
5. Dice the smoked tofu finely.
6. Heat 2 tablespoons of oil in a pot over medium heat.
7. Sauté the onions and garlic in the pot for about 3 minutes.
8. Add the smoked tofu and fry it for about 3 minutes.
9. Add the mushrooms, carrots, red wine, vegetable broth, the thyme bundle, and the bay leaves.
10. Season the mixture with salt and pepper.
11. Let the Bœf Bourguignon simmer for about 40 minutes.
12. Crumble the Vemondo Patties in a bowl.
13. Add 1 tablespoon of cornstarch, breadcrumbs, salt, and pepper.
14. Knead the ingredients into a smooth dough.
15. Moisten your hands and form walnut-sized meatballs from the mixture.
16. Gently slide the meatballs into the Bœf Bourguignon using a slotted spoon.
17. Cook the meatballs for about 20 minutes over low heat.
18. Wash the parsley and shake it dry.
19. Pluck the parsley leaves from the stems and chop them roughly.
20. Heat 2 tablespoons of oil in a frying pan over medium heat.
21. Fry the Schupfnudeln (German potato dumplings) in the pan for about 5 minutes.
22. Season the Schupfnudeln generously with salt and pepper.
23. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a bowl.
24. Stir the cornstarch mixture into the Bœf Bourguignon while stirring constantly.
25. Let the sauce cook for another 2 minutes.
26. Serve the Bœf Bourguignon with the Schupfnudeln on plates.
27. Garnish the dish with fresh parsley.

Nutrition per serving

kcal: 725
Protein: 29 g · Fett/Fat: 22 g · Carbs: 98 g