Meatless meatballs with mushroom sauce
Las albóndigas veganas te dejarán sin aliento. Gracias a años de investigación y tecnología sofisticada, tienen la apariencia y textura de la carne picada. ¡Y su sabor es increíble! Acompáñalas con salsa de champiñones y todos en la mesa se relamerán.
Ingredientes · Raciones For 5 people
- 550 g minced meat
- 1 tsp mushroom seasoning
- 2 cloves garlic
- 1 tbsp Dijon mustard
- Worcestershire sauce
- 1 egg
- 2 slices toast bread
- 1 handful parsley
- 1 tbsp butter
- 1 onion
- 300 g mushrooms
- 1 pinch cumin
- 100 ml white wine
- 200 ml vegetable broth
- 200 ml whipping cream
Método · 55 min
- Mix all the ingredients for the balls into a compact mass and shape into balls. Fry them gently on all sides until golden brown in a pan with a little oil, then remove from the pan and set aside. (You can also put the balls on a baking sheet, brush with oil and bake in the oven at 180 °C.)
- Add butter to the pan and fry the onion until translucent. Add the mushrooms, salt, add a little cumin and fry until the water evaporates from the mushrooms. Pour in the white wine and let it evaporate. Then add the broth and cook for a while, add the cream. Remove part of the sauce and blend it, it will thicken naturally. Return it to the pot, add the meatballs and let it heat up together. Finally, sprinkle with thyme leaves.
Vegan meatballs will take your breath away. Thanks to years of research and sophisticated technology, the meatballs actually look and feel like ground meat. And the taste is great too. Top them with mushroom sauce and everyone at the table will be licking their lips!