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
Equipment
- Baking Tray
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.
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,
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