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🍽️ Crispy vegan meatballs in creamy pepper sauce

831 kcal · 30 min · 4 servings

Ingredients

• oil 2 tbsp
• vegan snack meatballs 540 g
• basmati rice 300 g
• salt pinch
• pepper, red 2 pcs
• pepper, yellow 2 pcs
• onions, yellow 1 pc
• oat cream 200 g
• vegetable broth 200 ml
• cornstarch 1 tsp
• pepper, black ground pinch
• brown sugar pinch
• paprika, sweet mild pinch
• oregano, dried pinch

Instructions

1. 1. Heat oil in a frying pan over medium heat.
2. 2. Fry the vegan meatballs on all sides for about 10 minutes until crispy.
3. 3. Put the rice in a pot with 700 milliliters of salted water.
4. 4. Bring the water to a boil.
5. 5. Let the rice cook covered for about 15 minutes until soft.
6. 6. Wash the peppers and remove the inside with the seeds.
7. 7. Cut the peppers into large pieces.
8. 8. Halve the onions and remove the outer skin.
9. 9. Cut the onions into thin strips.
10. 10. Remove the cooked meatballs from the pan and set them aside.
11. 11. Fry the pepper pieces and onion strips in the remaining fat for about 5 minutes.
12. 12. Mix oat cream, vegetable broth, and cornstarch in a separate bowl.
13. 13. Pour the mixture into the pan with the vegetables.
14. 14. Bring the sauce to a boil while stirring constantly for about 3 minutes.
15. 15. Season the sauce with salt, pepper, sugar, paprika powder, and oregano to taste.
16. 16. Return the meatballs to the pan and warm them through in the sauce.
17. 17. Serve the meatballs with the cooked rice.

Nutrition per serving

• kcal: 831
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 135 g