Mushroom meatballs with tomato sauce (vegan)

Name: Mushroom meatballs with tomato sauce (vegan) - Camelia P.
Ingredients: Meatballs: 400 g boiled and chopped mushrooms 1 carrot 3 medium potatoes 3; 4 slices of bread 5 tablespoons flour 2 small onions 4; 5 cloves of garlic salt pepper chopped dill oil for frying Sauce: 3 small onions 350 ml tomato juice 3 tablespoons sugar 2 cups water 2 bay leaves 2 tablespoons flour salt pepper green garlic leaves

Sezon - Mushroom meatballs with tomato sauce (vegan) by Camelia P. - Recipia

I have made mushroom meatballs with tomato sauce several times, especially during fasting periods or when I want something lighter, meat-free, yet still filling. I usually use boiled mushrooms that I have in the freezer or fresh ones I pick in the fall. The process is not complicated, but there are a few steps that require attention – especially when draining the grated vegetables and binding the mixture. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 30 minutes Cooking time (meatballs + sauce): 1 hour Servings: about 25 meatballs (3-5 servings) Difficulty: medium Recipe type: fasting, suitable for lunch or dinner Ingredients For the meatballs: - 400 g boiled and chopped mushrooms - 1 medium carrot - 3 medium potatoes - 3-4 slices of bread (soaked in water) - 2 small onions - 4-5 garlic cloves - 5 tablespoons of flour - salt - pepper - chopped dill - oil for frying (about 300 ml, but use as needed for frying) For the sauce: - 3 small onions - 350 ml tomato juice - 3 tablespoons of sugar - 2 cups of water (about 400 ml) - 2 bay leaves - 2 tablespoons of flour - salt - pepper - green garlic leaves Preparation Method 1. Boil the mushrooms in advance if you don't have them already cooked. Drain well and chop finely. 2. Grate the carrot and potatoes on a fine grater. Squeeze the potatoes very well by hand to avoid excess water in the mixture. 3. Chop the onion finely, crush the garlic, and soak the bread slices in water, then squeeze well. 4. In a large bowl, combine the chopped mushrooms, drained grated potatoes and carrots, chopped onion, garlic, bread, salt, pepper, chopped dill, and the 5 tablespoons of flour. 5. Mix everything well until the mixture binds and has a suitable texture for shaping. Let it rest for 30 minutes at room temperature. 6. Heat oil in a deeper frying pan (about 300 ml or enough to cover the meatballs at least halfway). 7. With slightly damp hands, shape meatballs of appropriate size. Fry them on both sides over medium heat until golden and firm. 8. Remove the meatballs onto paper towels to absorb excess oil. 9. For the sauce, retain a little oil from the frying pan. Slice the onion julienne and sauté it with a pinch of salt and a bit of pepper until softened. 10. Add the tomato juice, water, bay leaves, and sugar. Let it simmer for 10-15 minutes over medium heat. 11. Remove the bay leaves. Dissolve the flour in a little cold water and pour it over the sauce, stirring continuously. Let it simmer for another 10-15 minutes until it thickens. 12. Add the meatballs to the sauce and let them simmer together for a few minutes (3-5 minutes, just enough to absorb some flavor). 13. Finally, adjust the salt to taste if needed and sprinkle with finely chopped green garlic leaves. Why I Make This Recipe Often It's practical for fasting, but also when I want a hearty vegetarian dish. It's filling, can be prepared in advance, and if not all is eaten, the meatballs and sauce can be kept for a day or two in the fridge. Plus, I often find mushrooms at the market, and this recipe showcases them well. Tips and Variations Tips - The potatoes must be squeezed well to avoid a too-soft mixture. - If you feel the mixture doesn’t bind, add a little more flour. - Fry over medium heat; otherwise, the meatballs may burn on the outside and remain soft inside. - For a thicker sauce, let it simmer longer after adding the flour. Substitutions - Mushrooms can be replaced with other mushrooms or champignons if you can't find them. - Bread can be replaced with regular bread without the crust. - Green garlic leaves are optional; parsley can be used at the end instead. Variations - For a more rustic texture, the potatoes can be grated on a coarse grater. - If you want lighter meatballs, they can be baked in the oven, but the final texture will be different. - You can add a tablespoon of breadcrumbs to the mixture for extra binding (only if needed). Serving Ideas - They are good both warm and cold. - They can be served with polenta or plain rice. - For extra flavor, sprinkle fresh dill or finely chopped green garlic on top. Frequently Asked Questions 1. Can I use canned mushrooms? Yes, but they should be drained very well beforehand to avoid excess water in the mixture. 2. Can the meatballs be frozen? Plain meatballs without sauce can be frozen after frying. I do not recommend freezing the sauce with flour, as it may separate upon thawing. 3. What can I use if I don't have flour? Flour is important for binding. If you don't have it, you can try using breadcrumbs or starch, but the texture will not be identical. 4. Can the meatballs be baked? Yes, but you will need a baking tray lined with parchment paper and a little oil. Bake until golden, but they will be a bit drier. 5. What if the sauce turns out too thin? Let it simmer uncovered until it reduces to the desired consistency. Nutritional Values Approximately, for one serving (5 meatballs with sauce): Calories: 250-300 kcal Protein: 5-7 g Carbohydrates: 35-40 g Fat: 9-12 g Values are approximate. The meatballs are moderately caloric for a fasting dish and provide fiber from vegetables and mushrooms. Storage and Reheating Meatballs with sauce can be stored in the fridge for 1-2 days in a covered container. They can be easily reheated on the stove over low heat, stirring gently to avoid breaking them. Plain meatballs without sauce can be stored separately and keep better. I do not recommend freezing the sauce.

Mushroom meatballs with tomato sauce (vegan)

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