Vegan Bean and Mushroom Meatballs with Lingonberry
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Ingredients
- 300 g mushrooms
- 1 butter beans
- 1 onion
- 50 g breadcrumbs
- 250 ml vegetable stock
- 3 tbsp lingonberry jam
Nutrition (per serving)
- Calories
- 211 kcal
- Protein
- 10.7 g
- Carbohydrate
- 34.1 g
- of which sugars
- 11.7 g
- Fat
- 1.5 g
- of which saturates
- 0.3 g
- Fibre
- 7 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the mushrooms and fry with the chopped onion for 8-10 minutes until all the liquid has cooked off.
- 2
Mash the drained butter beans and mix with the mushroom mixture and breadcrumbs, then shape into 16 small balls.
- 3
Fry the balls in a little oil for 8-10 minutes, turning carefully, until browned all over and firm.
- 4
Pour the vegetable stock into the pan, scraping up any sticky bits, and simmer for 4-5 minutes until slightly reduced.
- 5
Return the balls to the pan to warm through, and serve with the lingonberry jam.
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