Carolin List

Vegan meatballs with mushrooms - recipe

Together with our partners from WIBERG, we cooked this delicious meatball recipe in our content kitchen. They are served with a beetroot and potato puree, fresh mushrooms and our vegan gravy. Sooooo good!

45 mins

Vegane Frikadellen mit Kartoffelstampf und Pilzen

½ pack of Easy To Mix meatballs

25g Easy To Mix Vegan Gravy Powder

100 g chanterelles or mushroom mix

1 onion

2 tbsp chopped fresh parsley

60 ml beetroot juice

400g potatoes

100 ml oat cream

40g margarine

2 mini pak choy

3 tbsp oil

Salt pepper

Easy To Mix Meatball mix according to instructions and cool.

In the meantime, prepare the beetroot and potato puree by peeling the potatoes and boiling them in salted water.

Then add the beetroot juice, cream and margarine, puree and season with salt and pepper. If you want both mashed potatoes and beetroot mashed potatoes, you can simply puree some of the potatoes without the juice. In this case, use less beetroot juice.

Peel onion and chop finely.

Clean mushrooms thoroughly.

Wash the pak choi and fry in a pan preheated with oil (1½ tbsp) for 2-3 minutes on all sides.

Heat oil (1½ tbsp) in a pan and sauté the onion cubes in it.

Then add the mushrooms and fry briefly. Salt and pepper.

Prepare the gravy according to the instructions and stir in the mushroom and onion mixture.

After the cooling time, form small meatballs from the chilled mixture and fry until crispy according to the instructions.

Serve meatballs with puree, pak choi and mushroom sauce and garnish with parsley.

Bon appetit!