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Mushroom & Butter Bean Balls With Twice Roasted Carrots & Broccoli

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 continue by reading this article!

Mushroom & Butter Bean Balls Recipe

Mushroom & Butter Bean Balls Recipe
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5 from 1 vote
PREP TIME 25 mins
COOK TIME 15 mins
COURSE Vegan & Vegetarian
CUISINE East Meets West
SERVINGS 4 people

Equipment

Ingredients
  

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

Method
 

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
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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