INGREDIENTS
- – 500 g of textured soybeans
- – 1 kg of chopped onion
- – Chopped garlic
- – 2 chopped leek
- – 1 grated carrot
- – Onion powder
- – Garlic powder
- – Cumin
- – Pepper
- For the sauce:
- – 1 onion chopped not too small
- – 1 carrot chopped not too small
- – 2 celery
- – 1 leek
- – Chopped garlic
- – Tomato extract
- – Peppers
- – Floor chili
- – Pepper
- – Sal
- – Ketchup
- – Warmth
- For the puree:
- – 1 kilo of potato
- – Butter
- – Nutmeg
- -Zest of 1 lemon
- – Leche
- – Numerous grated mozzarella
Put together these scrumptious vegetarian meatballs! Made with textured soy, to accompany a really creamy puree
PROCEDURE:
1. Hydrate half a kilo of textured soybeans. That is going to offer a kilo, kind of.
2. Minimize the onions small and caramelize them till they’re golden brown.
3. Sauté the soy with garlic and leek, switch it to a bowl and add the caramelized onion.
4. Add grated carrot and season, it may be with onion powder, garlic powder, cumin and pepper.
5. Half of that soy, as soon as it’s hydrated, we’re going to course of it till it’s a paste. That half is the one that’s going to appear to be the sticky one. Then you definately add the opposite half that shall be complete, like minced meat, so you may be part of them collectively.
6. After you have the pasta, make balls. They need to have a meatball texture.
7. Then cook dinner in a paella pan, or one thing very giant, brown all of the meatballs.
8. Take away the meatballs and sauté the onion, carrot, celery and leek. Every thing reduce not too small, brown effectively and make a gap within the heart, place the seasonings, garlic and tomato extract.
9. Deglaze with a bit tomato sauce and broth. Let it scale back for about 20/half-hour and add the meatballs so that they end cooking within the sauce.
10. Make a traditional creamy puree, and luxuriate in!
