Home-Cooked Vegan Balls
with mashed potatoes, root vegetables & thyme jus

Ingredients for 10 Persons

• 1300 g HILCONA THE GREEN MOUNTAIN vegan meatball basis
• 80 g White breadcrumbs
• 80 ml Rapeseed oil
• 1000 ml Gravy sauce, vegan
• 10 g Thyme, dried
• 2000 g Mashed potatoes, vegan
• 100 g Onions, red
• 200 g Margarine (without animal-derived ingredients)

For the vegan balls:

• 760 g HILCONA THE GREEN MOUNTAIN mince, frozen
• 100 ml Rapeseed oil
• 50 g Onions, chopped
• 60 g Garlic, chopped
• 8 g Paprika powder, sweet
• 3 g Curry powder, mild
• 2.5 g Marjoram, dried & rubbed
• 600 ml frischli Organic Oat Creme Cuisine
• 100 g Mustard, mild
• 60 g Parsley, chopped
• 10 g Pepper, black

For the gravy:

• 40 ml Rapeseed oil
• 25 g Onions, chopped
• 100 g Carrots
• 50 ml Cooking wine, red
• 900 ml Water
• 100 g Gravy sauce powder, vegan

For the mashed potatoes:

• 1200 g Russet potatoes, starchy, peeled
• 250 ml frischli Organic Oat Drink
• 60 g Margarine (without animal-derived ingredients)
• 10 g Table salt
• 2 g Pepper, white
• 4 g Nutmeg, ground

For the root vegetables:

• 200 g Parsnips, diced
• 300 g Yellow carrots
• 2800 g Carrots
• 200 g Celeriac, diced
• 25 ml Rapeseed oil
• 8 g Table salt

Preparation

1. For the gravy sauce, heat the rapeseed oil in a tilting kettle and sauté onions and carrots. Deglaze with red wine and reduce to 2/3. Fill-up with water and mix in the powder. Bring to a boil and cook for approx. 5–10 minutes, then strain.
2. For the mashed potatoes, cook the potatoes with steam for approx. 20–25 minutes, depending on their size. Heat frischli Organic Oat Drink and add seasoning. Mash the potatoes. Mix-in the hot frischli Organic Oat Drink and add the margarine cubes. Cook the root vegetables until al dente and shock-chill. Gently mix with salt and oil.
3. For the vegan ball basis, sauté onions in rapeseed oil. Add garlic, paprika powder, curry, marjoram and sauté further. Fill-in frischli Organic Oat Creme Cuisine and simmer for 5 minutes. Allow to cool down and mix-in parsley and pepper. Mix the mass into the defrosted mince and loosely knead-in the oatmeal. Shape into balls of 130 g.
4. Toss each top and bottom of the vegan balls in breadcrumbs and fry them in a tilting pan with rapeseed oil. Sauté the onion rings in margarine at medium heat.
5. Serve all components and garnish with onion rings.

Info: The vegan Balls can also be prepared in a combisteamer