Vegan Meatballs with Paprika Sauce
Vegan meatballs with paprika sauce - Spicy bites and spicy sauce. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Antioxidants strengthen the immune system and protect cells from damage caused by environmental influences. How good that mushrooms contain plenty of these miracle substances! The absolute favorites among the mushrooms also provide vitamin D - so the body's own vitamin D synthesis can at least be supported by eating the vegan meatballs.
Would you like a little variety on your plate? The vegan meatballs also cut a good figure in a creamy herb sauce instead of in paprika sauce. If you're looking for something completely different, why not serve the meatballs in pita bread with lots of tasty side dishes?
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 75.4 μg | (126 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 34.6 μg | (77 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,891 mg | (47 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 7 ¼ ozs Brown rice
- 1 garlic clove
- 4 shallots
- 9 ozs button Mushroom
- 8 ozs White bean (canned; drained weight)
- 1 bunch parsley
- 3 Tbsps olive oil
- 2 Tbsps soy sauce
- 4 Tbsps Soy flour
- Nutmeg
- salt
- peppers
- 2 Red pepper
- 5 Tbsps Vegetable broth
- 1 Tbsp Soy yogurt
- 1 Tbsp Tomato paste
Kitchen utensils
Preparation steps
Place brown rice in a saucepan with twice the amount of water and bring to a boil. Cook over low to medium heat for 25-30 minutes, stirring occasionally. Then drain and allow to steam out.
Meanwhile, peel and finely chop garlic and 1 shallot. Clean mushrooms and chop finely as well. Drain the beans, rinse and drain. Wash parsley, shake dry, pluck leaves and chop.
Heat 1 tablespoon of oil in a frying pan. Add garlic and shallot and sauté over medium heat for 2 minutes. Add mushrooms and sauté for 3-5 minutes.
Put white beans, soy sauce, soy flour and rice in a stand mixer. Add mushroom pan and season everything with grated nutmeg, salt and pepper. Blend everything so that you get a mixture that is not too fine and can be easily formed. Fold in the parsley.
Peel the remaining shallots and cut them into strips. Clean, wash, seed, and roughly cut the peppers into strips. Put both in a baking dish, add 1 tablespoon of oil, and salt, and cook in a preheated oven at 220 °C /425 ˚F for 30 minutes.
In the meantime, form approx. 30 balls from the rice mixture. Heat 1 tablespoon of oil in a large frying pan and fry the meatballs one after the other on all sides over medium heat for 5 minutes each until golden brown.
Remove peppers and shallots from oven and puree with vegetable broth, soy yogurt and tomato paste. Season to taste with salt and pepper. Serve the vegan meatballs with the bell pepper sauce and side dishes of your choice.
