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Mushroom & Butter Bean Balls With Twice Roasted Carrots & Broccoli

Published by: Chef Braam Botha • Updated: January 23, 2024 • Checked By: Chef Matty Riedel

Oh, how I love surprising my vegetarian and vegan friends when they come over. I believe it is customary to cater to all dietary requirements when hosting a get-together; for this same reason, I don’t have a lot of vegan friends. But for those times I do invite them over, I love wowing them. This is one of those incredible meals that people might not believe you’ve cooked yourself. If you want to learn how to make mushroom & butter bean balls with twice-roasted carrots & broccoli, check this out …

Mushroom & Butter Bean Balls Recipe

mushroom and butter bean balls recipe
Mushroom & Butter Bean Balls Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 25 minutes
COOK TIME 15 minutes
COURSE Vegan & Vegetarian
CUISINE East Meets West
SERVINGS 4 people
CALORIES 815 kcal



For The Butter Bean Balls

  • 175 g Portobello mushrooms
  • 300 g Coconut milk (drained- keep liquid)
  • 16 g Fresh thyme (chopped)
  • 16 g Chopped garlic
  • 40 g Spring onion (finely sliced)
  • 2 g Turmeric
  • 2 g Fine salt
  • 320 g Wild rice (cooked)
  • 120 g Cake flour

For The Creamy Sauce

  • 60 ml Olive oil
  • 100 g White onion (finely chopped)
  • 20 g Chopped garlic
  • 8 g Fresh rosemary (finely chopped)
  • 300 ml Almond milk
  • 60 g Whole grain mustard sauce

For The Carrots

  • 400 Carrots (sticks)
  • 20 Olive oil
  • 20 Dried yeast
  • 2 Turmeric
  • 2 Fine salt
  • 5 Fresh parsley (finely chopped)

For The Broccoli

  • 320 g Broccoli (florets)
  • 2 g Turmeric
  • 2 g Coarse salt


For The Butter Bean Balls

  • Place mushrooms in food processor & pulse to roughly chop. Transfer to a bowl.
  • Place beans in food processor & blend until smooth. Transfer to the bowl with mushrooms.
  • Add thyme, garlic, spring onion, salt, pepper, rice & flour. Stir to combine & add just enough butter bean liquid to make the mixture moldable. 
  • Use wet hands to divide into 40g portions & roll into balls. Refrigerate to set.

For The Creamy Sauce

  • Heat oil in a pan, add onion, garlic & rosemary. Cook while stirring for a few minutes.
  • Add butter bean balls & cook, browning on all sides.
  • Add almond milk, mustard, seasoning & cook for 10 minutes.

For The Roasted Carrots

  • Spread the carrots on a baking tray. Drizzle with olive oil & stir to coat. 
  • Roast for 10 minutes @ 240'C until dark brown, even a bit burnt on the edges, but not fully tender.
  • Transfer to a bowl & leave to cool slightly. Add vinegar, salt & pepper. Leave to marinade for a few minutes.
  • Spread carrots out on a baking tray again, dab with bits of butter, sprinkle with sugar & roast @ 180'C until caramelized & tender.

For The Broccoli

  • Season steamed broccoli with salt & pepper, drizzle with olive oil & sprinkle with flaked almonds.
Chefs Tips
I would highly recommend adding some parmesan and mozzarella to the butterbean balls. The cheesy version of this will blow your mind! 
Nutritional Information
Calories: 815kcalCarbohydrates: 101gProtein: 24gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gSodium: 905mgPotassium: 1178mgFiber: 12gSugar: 6gVitamin A: 790IUVitamin C: 81mgCalcium: 220mgIron: 7mg
DID YOU MAKE THIS RECIPE?Love hearing how you went with my recipes! Tag me on Instagram at @my_home_selection!

After trying this recipe, I am convinced you might consider turning vegan. It just is that good! If you are not scared of a little dairy,

Mushroom & Butter Bean Balls With Twice Roasted Carrots &Broccoli
Mushroom & Butter Bean Balls With Twice Roasted Carrots &Broccoli
Mushroom & Butter Bean Balls With Twice Roasted Carrots &Broccoli

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Chef Braam Botha