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🍽️ Vegan meatballs in mustard sauce with potatoes

830 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• parsley, fresh 20 g
• celeriac 1 pc.
• onions, yellow 1 pc.
• Vemondo vegan mince 550 g
• breadcrumbs 4 tbsp
• cornstarch 2 tbsp
• pepper, black ground pinch
• vegetable broth 1.5 L
• margarine, vegan 40 g
• wheat flour, Type 405 40 g
• oat drink Barista 1 L
• mustard 6 tbsp
• capers 2 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cover the pot and let the potatoes simmer for about 25 minutes.
4. 4. Drain the water and let the potatoes steam dry in the pot.
5. 5. Wash the parsley and shake it dry.
6. 6. Chop the parsley roughly.
7. 7. Sprinkle the parsley over the potatoes.
8. 8. Set the potatoes aside.
9. 9. Peel the celery stalks.
10. 10. Cut the celery into batons.
11. 11. Place the celery in a pot with a little salted water.
12. 12. Bring the water to a boil.
13. 13. Reduce the heat to medium.
14. 14. Cover the pot and simmer the celery for about 15 minutes.
15. 15. Drain the water.
16. 16. Let the celery steam dry.
17. 17. Set the celery aside.
18. 18. Halve the onions and peel them.
19. 19. Dice the onions finely.
20. 20. Place the vegan mince in a bowl.
21. 21. Add the diced onions.
22. 22. Add breadcrumbs.
23. 23. Add cornstarch.
24. 24. Knead the ingredients into a dough.
25. 25. Season the mixture with salt and pepper.
26. 26. Shape the mixture into balls with a diameter of about 3 cm.
27. 27. Pour vegetable broth into a pot.
28. 28. Bring the broth to a boil.
29. 29. Reduce the heat to low.
30. 30. Place the meatballs in the broth.
31. 31. Let the meatballs cook for about 10 minutes.
32. 32. Remove the meatballs.
33. 33. Place the meatballs on a plate.
34. 34. Set the meatballs aside.
35. 35. Place margarine in a pot.
36. 36. Melt the margarine for about 1 minute.
37. 37. Add flour.
38. 38. Stir the flour into the margarine.
39. 39. Heat the mixture for about 1 minute.
40. 40. Pour in oat drink Barista.
41. 41. Stir with a whisk.
42. 42. Bring the sauce to a boil.
43. 43. Continue cooking until the sauce is creamy.
44. 44. Reduce the heat to low.
45. 45. Add mustard.
46. 46. Add capers.
47. 47. Stir everything well.
48. 48. Fold the meatballs into the sauce.
49. 49. Season the sauce with salt and pepper.
50. 50. Serve the meatballs in mustard sauce.
51. 51. Garnish with the steamed celery.
52. 52. Garnish with the parsley potatoes.
53. 53. Enjoy your meal!

Nutrition per serving

• kcal: 830
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 105 g