Hangry Mushroom Recipes Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

Butter bean balls are a great replacement for meatballs. This recipe is packed with fresh, healthy ingredients that make it so worth it.

These vegetarian mushrooms and butter bean balls served with twice roasted carrots and broccoli is a must-have recipe for anyone. It’s healthy and delicious, what more convincing do you need?

Butter bean balls are a great replacement for meatballs, whether you are vegetarian or just want to try something new. This recipe is packed with fresh, healthy ingredients that make it so worth it.  The coconut milk mixed with spring onion and garlic reminds us of Asian flavours, which just makes this recipe even better. The added turmeric spice compliments the rest of the dish so well since it is also added to the carrots and broccoli.

The twice roasted technique used with the carrots is such a clever way to spruce up your regular side dishes. This trick will ensure that the carrots have that scrumptious caramelised layer that we all love.

CHEF’S TIP FOR WILD RICE USED IN THE BUTTER BEAN BALLS

Wild rice takes quite a while to cook; usually between 45 minutes and an hour. Because it takes so long, it is a good tip to cook a lot of wild rice and freeze what you don’t need. 

Check out our Four Bean Marinated Salad recipe for some alternative bean inspiration!

Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

Butter bean balls are a great replacement for meatballs. This recipe is packed with fresh, healthy ingredients that make it so worth it.
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Course: Lunch, Main Course
Cuisine: Global
Keyword: Broccoli, Carrots, Mushroom
Servings: 1
Author: Nato Zondagh

Ingredients

For the Butter Bean Balls

  • 60 g Portabello Mushrooms
  • 150 g Coconut Milk Drained (keep liquid)
  • 4 g Thyme Chopped
  • 4 g Garlic Chopped
  • 10 g Spring Onion Finely sliced
  • 2 g Tumeric
  • 1 g Fine Salt
  • 80 g Wild Rice Cooked
  • 30 g Cake Flour

For the Creamy Sauce

  • 15 ml Olive Oil
  • 25 g White Onion Finely chopped
  • 5 g Garlic Chopped
  • 2 g Rosemary Finely chopped
  • 200 ml Almond Milk
  • 15 g Wholegrain Mustard

For the Carrots

  • 100 g Carrot Sticks
  • 5 ml Olive Oil
  • 5 ml Dried Yeast
  • 1 g Tumeric
  • 1 g Fine Salt
  • 10 ml Olive Oil
  • 5 g Tin Bamboo Shoots
  • 2 g Parsley Finely chopped

For the Broccoli

  • 80 g Broccoli Florets
  • 1 g Tumeric
  • 1 g Coarse Salt

Instructions

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 mouldable.
  • 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 caramelised & tender.

For the Broccoli

  • Season steamed broccoli with salt & pepper, drizzle with olive oil & sprinkle with flaked almonds.
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