No Meat Balls with mashed Potatoes

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Hi Guys. How are you? Today I will show you this delicious recipe. My NO meat balls. They tastes so good and I love it to serve it with creamy potato puree and tomato sauce. I hope you like it too.

Ingredients for No Meat balls

225 g mushrooms, finely chopped
1 onion
1 garlic clove, crushed
1 tsp turmeric
2 tbsp tomato paste
2 tbsp soy sauce
1 tsp miso
350 g cooked brown rice (2 cups)
200 g cooked lentils (1 cup)
2 tbsp of yeast flake
3 tbsp rolled oats
130 g breadcrumbs + 2-3 tablespoons water

Tomato Sauce and Puree see below

method

Preheat oven to 200 ° C. Lay the baking sheet with baking paper. Cook the lentils and rice. Lightly brown onions, garlic and turmeric in oil. Stir in the tomato puree and sauté for 2 minutes.
Put the mushrooms into a food processor and pulse until they are finely minced but not reduced to a pulp.
Then add to the onions and sauté briefly. Add soy sauce, miso, rice and lentils. Add yeast flakes.

Mince the oats in the Food Processor (not too fine) and stir in the mixture. Mix moistened bread crumbs into the mixture well and form into balls.
Place the NO Meatballs on a baking tray and bake for 35 minutes until golden brown.

The No Meatballs stay in the fridge for about 5 days.

Hugs, Kathrin

Print

No Meat balls

Course Main dish

Cuisine Italian

Keyword no meat balls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Klaraslife

Ingredients

no meat balls

• 225 g mushrooms finely chopped
• 1 onion finely chopped
• 1 garlic clove crushed
• 1 tsp turmeric
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tsp miso
• 350 g cooked brown rice 2 cups
• 200 g cooked lentils 1 cup
• 2 tbsp of yeast flake
• 3 tbsp rolled oats
• 130 g breadcrumbs + 2-3 tablespoons water

Mashed Potatoes

• 4-5 medium-sized floury potato
• 1 tbsp butter vegan
• 150 ml plant milk + more
• Muscat

Tomato sauce

• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1 tbsp tomato paste
• 1 small carrot diced
• 1 can tomato (400g) chopped
• 1/2 bunch of parsley
• 1 tsp miso
• 100 ml of water

Instructions

• Preheat oven to 200 ° C. Lay the baking sheet with baking paper. Cook the lentils and rice. Lightly brown onions, garlic and turmeric in oil. Stir in the tomato puree and sauté for 2 minutes.
• Put the mushrooms into a food processor and pulse until they are finely minced but not reduced to a pulp.
• Then add to the onions and sauté briefly. Add soy sauce, miso, rice and lentils. Add yeast flakes.
• Mince the oats in the Food Processor (not too fine) and stir in the mixture. Mix moistened bread crumbs into the mixture well and form into balls.
• Place the NO Meatballs on a baking tray and bake for 35 minutes until golden brown.

Mashed Potatoes

• Peel potatoes, quarter and cook in salted water.

  Drain and put the pot back on the stove.

  Add butter, nutmeg and milk and mix until creamy with a blender. Maybe add more milk for your creaminess.

Tomato Sauce

• Fry the onions, garlic and carrots. Add the tomato puree and sauté.

  Add a little water and stir.

  Stir in the tomato can, miso and pinch of sugar and simmer for 20 minutes.

  Stir in chopped parsley. Add no meat balls to the sauce and mix gently. Serve with mashed potatoes.

Notes

The No Meatballs stay in the fridge for about 5 days.

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFEON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU