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Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli
Nato Zondagh
Butter bean balls are a great replacement for meatballs. This recipe is packed with fresh, healthy ingredients that make it so worth it.
5
from 1 vote
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Prep Time
35
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
Course
Lunch, Main Course
Cuisine
Global
Servings
1
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.
Keyword
Broccoli, Carrots, Mushroom