Soy and mushroom meatballs (vegan)

Name: Soy and mushroom meatballs (vegan)
Ingredients: 200 g soy cubes; 400 g mushrooms; 8-10 cloves of garlic; 2 onions; 2 tablespoons ketchup; 1 bunch of dill + parsley (dried herbs); 2 tablespoons flour; 300 ml oil; 2 teaspoons meatball spices (mushroom concentrate); salt; pepper; thyme; paprika

Season - Soy and mushroom meatballs (vegan) by Gherghina I. - Recipia

Soy and mushroom meatballs: a delicious recipe for fasting, full of flavor and texture, that combines plant ingredients in a savory way. These meatballs are ideal not only for fasting periods but also for anyone who wants to add a healthy and delicious touch to their diet. I invite you to discover the steps to prepare these tasty treats, full of aroma and health! Preparation time: - Preparation: 20 minutes - Cooking: 15-20 minutes - Total: 40 minutes - Servings: 4-6 Ingredients: - 200 g soy cubes - 400 g mushrooms (fresh or canned) - 8-10 cloves of garlic - 2 medium onions - 2 tablespoons ketchup - 1 bunch of dill + parsley (or dried herbs) - 2 tablespoons flour - 300 ml oil for frying - 2 teaspoons meatball spices (or mushroom concentrate) - Salt, pepper, thyme, paprika to taste Brief history: Soy meatballs have become a popular food due to their versatility and nutritional benefits. Soy, a protein-rich ingredient, has been used for centuries in various cultures to provide a healthy source of nutrients. Combined with mushrooms, these meatballs become not only a filling meal but also an explosion of flavors. Step-by-step instructions: 1. Preparing the soy: Start by placing the soy cubes in a bowl and covering them with 500 ml of boiling water. Add a teaspoon of salt and your preferred spices (you can also use a bit of paprika or thyme for extra flavor). Let them soak for 15 minutes to rehydrate. 2. Chopping the ingredients: In the meantime, peel the garlic and onion. Finely chop the onion and wash the mushrooms, then chop them finely. These will add a special flavor to your meatballs. 3. Sautéing the vegetables: In a large skillet, heat 3-4 tablespoons of oil over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the chopped mushrooms and let them cook until their juice reduces, stirring occasionally. Finally, add the ketchup, salt, pepper, thyme, and chopped herbs. Mix well and let cool. 4. Preparing the mixture: After the soy has soaked, drain the water and squeeze the cubes to remove excess liquid. Place the soy in a blender along with the garlic and blend for 12-15 seconds until you get a smooth paste (if you don't have a blender, you can use a meat grinder). 5. Mixing the ingredients: In a large bowl, combine the soy paste with the cooled onion and mushroom mixture. Add 2 tablespoons of flour, salt, pepper, thyme, and paprika to taste. Mix well until you get a homogeneous mixture. If it's too soft, you can add a little more flour. 6. Forming the meatballs: Wet your hands with water to prevent sticking and form meatballs of the desired size. Coat them in flour for a crispy crust. 7. Frying: Heat the remaining oil in a deep skillet. Add the meatballs, being careful not to overcrowd them. Fry them for 4-5 minutes on each side over low heat until golden and crispy. Remove them onto a paper towel to absorb excess oil. Serving: Soy and mushroom meatballs are served hot, alongside a fresh green salad or a cabbage salad. They can also be accompanied by a yogurt or tomato sauce for extra flavor. They can be enjoyed in sandwiches or vegetarian burgers for a healthy and filling lunch. Practical tips: - Mushroom variation: You can experiment with different types of mushrooms, such as champignon, shiitake, or porcini, to achieve varied flavors. - Flour: If you want a gluten-free option, you can use almond flour or rice flour. - Spices: Add fresh or dried herbs, such as basil or oregano, for extra aroma. - Oven-baked meatballs: If you want a healthier option, you can bake the meatballs in the oven at 180°C for 20-25 minutes, turning them halfway through cooking time. Nutritional benefits: These meatballs are an excellent source of plant protein due to the soy, being rich in fiber, vitamins, and minerals. Mushrooms contribute to immune system health and are a source of antioxidants. They are also low in calories, making them ideal for a balanced diet. Frequently asked questions: 1. Can I use textured soy instead of soy cubes? Yes, textured soy is an excellent alternative, but make sure to rehydrate it properly. 2. Can I freeze the meatballs? Absolutely! You can freeze the raw or fried meatballs. Make sure to wrap them well to prevent freezer burn. 3. What other dishes can they be served with? The meatballs pair perfectly with mashed potatoes, rice, or sautéed vegetables, making sure to add a fresh salad as well. Enjoy preparing these soy and mushroom meatballs! I invite you to share your impressions and enjoy this simple yet delicious recipe that will bring a touch of good mood to every meal.

Category: Season Author: Gherghina I. Views: 1 Date: 07.10.2024

Facebook Pinterest

Season - Soy and mushroom meatballs (vegan) by Gherghina I. - Recipia 1

Season - Soy and mushroom meatballs (vegan) by Gherghina I. - Recipia 2

Categories