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🍽️ Vegan Meatballs with Mashed Potatoes and Mushroom Sauce

468 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• parsley, fresh 10 g
• vegan meatball mix 150 g
• water 270 ml
• oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• potatoes, floury 1 kg
• mushrooms, white 500 g
• chives, fresh 10 g
• wheat flour, type 405 1 tbsp
• vegetable broth 200 ml
• soy drink 400 ml
• nutmeg, ground pinch
• margarine, vegan 2 tbsp

Instructions

1. 1. Halve the onions and remove the skin.
2. 2. Dice the onions into small cubes.
3. 3. Wash the parsley and pat it dry.
4. 4. Finely chop the parsley.
5. 5. Place 150 grams of the meatball mixture into a bowl.
6. 6. Add half of the onion cubes to the mixture.
7. 7. Add the chopped parsley.
8. 8. Pour in 270 milliliters of cold water.
9. 9. Add 3 tablespoons of oil.
10. 10. Mix all ingredients thoroughly.
11. 11. Season the mixture with salt and pepper.
12. 12. Place the mixture in the refrigerator for about 30 minutes.
13. 13. Wash the potatoes thoroughly.
14. 14. Peel the potatoes.
15. 15. Cut the potatoes into large chunks.
16. 16. Place the potatoes in a pot.
17. 17. Cover the potatoes with salted water.
18. 18. Bring the water to a boil.
19. 19. Cook the potatoes over medium heat for about 20 minutes.
20. 20. Check if the potatoes are soft.
21. 21. Clean the mushrooms with a kitchen towel if necessary.
22. 22. Slice the mushrooms.
23. 23. Wash the chives.
24. 24. Dry the chives.
25. 25. Finely chop the chives.
26. 26. Heat 2 tablespoons of oil in a pan over high heat.
27. 27. Add the remaining onion cubes to the pan.
28. 28. Add the mushrooms to the pan.
29. 29. Fry the onions and mushrooms for about 4 minutes.
30. 30. Sprinkle the flour over the mushrooms.
31. 31. Toast the flour for about 1 minute.
32. 32. Deglaze the pan with broth.
33. 33. Pour in 200 milliliters of soy drink.
34. 34. Reduce the sauce for about 3 to 4 minutes.
35. 35. Season the sauce with salt, pepper, and nutmeg.
36. 36. Keep the sauce warm over low heat.
37. 37. Wet your hands with water.
38. 38. Form about 8 meatballs from the mixture.
39. 39. Heat 3 tablespoons of oil in a pan over high heat.
40. 40. Fry the meatballs for about 4 minutes on each side until crispy.
41. 41. Drain the potatoes.
42. 42. Return the potatoes to the pot.
43. 43. Pour 200 milliliters of soy drink over the potatoes.
44. 44. Add margarine.
45. 45. Mash the potatoes with a potato masher into a creamy puree.
46. 46. Season the puree with salt.
47. 47. Plate the vegan meatballs.
48. 48. Serve the meatballs with the mashed potatoes and mushroom sauce.
49. 49. Sprinkle the dish with the chopped chives.

Nutrition per serving

• kcal: 468
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 56 g