Vegan meatballs on sweet potato puree and chive vinaigrette

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30min

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Do you want to get started with vegan meatballs on sweet potato puree and chive vinaigrette? Discover the full recipe here!

Do you want to get started with vegan meatballs on sweet potato puree and chive vinaigrette? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 4P

For the puree:
4 sweet potatoes
Salt and pepper
250 ml broth
2 cloves of garlic, finely chopped
2 cm ginger, finely chopped
1 tbsp coconut oil or other oil for frying

For the vinaigrette:
200 ml mild olive oil
0.5 bunch of chives
Juice of 0.5 lemon
Optional 1 tsp agave
About 15 cranberries sliced

For the meatballs:
1 can of red beans
200 g mushrooms, finely chopped or processed
60 g walnuts or pecans, finely chopped or processed
2 cloves of garlic, pressed
1 tbsp soy sauce
1 onion, finely chopped
1 tbsp tomato paste
1 tsp chili powder or cayenne pepper
55 g oatmeal, finely processed
2 tbsp basil, finely chopped
Oil for frying

For the puree:
4 sweet potatoes
Salt and pepper
250 ml broth
2 cloves of garlic, finely chopped
2 cm ginger, finely chopped
1 tbsp coconut oil or other oil for frying

For the vinaigrette:
200 ml mild olive oil
0.5 bunch of chives
Juice of 0.5 lemon
Optional 1 tsp agave
About 15 cranberries sliced

For the meatballs:
1 can of red beans
200 g mushrooms, finely chopped or processed
60 g walnuts or pecans, finely chopped or processed
2 cloves of garlic, pressed
1 tbsp soy sauce
1 onion, finely chopped
1 tbsp tomato paste
1 tsp chili powder or cayenne pepper
55 g oatmeal, finely processed
2 tbsp basil, finely chopped
Oil for frying
Preparation method

How do you make this?

Puree: Peel the potatoes and steam them until cooked.

Meanwhile, heat the oil in a pan and sauté the garlic and ginger briefly.

Mash the puree with the warm broth, season with salt and pepper, place in a dish and drizzle the heavenly ginger-garlic oil over it.

Meatballs: Sauté the finely chopped mushrooms with the garlic and onion in some oil.

Process or chop the beans, not into a cream but briefly so they still have texture.

Mix in the rest of the ingredients.

Add a bit more oat flour if the mixture is still too loose.

Form balls, fry in the pan in some oil. Can also be baked in the oven; drizzle with some oil first.

Serving tip: Serve with a good portion of lamb's lettuce. With the puree and chive vinaigrette, this is heavenly!

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