Vegan Meatballs

Ingredients

• 200 g Basmati wild rice blend
• Salt
• 400 g canned chickpeas (drained weight)
• 3 tbsp whole grain breadcrumbs (15 g each)
• Pepper
• 0.5 tsp paprika powder
• 1 green bell pepper
• 1 Zucchini
• 1 Carrot
• 1 stalk Celery
• 200 g small mushrooms
• 2 tbsp Rapeseed oil
• 400 g passata tomatoes
• 2 sprigs parsley
• 2 thyme sprigs

Instructions

1. 1.

   Cook the rice in 2½ times the amount of salted water according to package instructions for 8–10 minutes. While the rice cooks, rinse and drain the chickpeas and blend them with a stick blender until smooth. Knead the mixture with the breadcrumbs, salt, pepper, and paprika powder, then shape into 12–16 small balls using damp hands.

2. 2.

   Peel, wash, and if necessary peel the bell pepper, zucchini, carrot, celery, and mushrooms. Dice the bell pepper, zucchini, and carrot into small pieces; cut the celery into sticks.

3. 3.

   Heat oil in a large deep pan over medium heat. Fry the meatballs for 8 minutes. Remove them and sauté the vegetables for 4 minutes. Add the tomatoes and simmer for 5 minutes. Wash, dry, and chop the herbs. Return the vegan meatballs to the sauce and let them steam for 3–4 minutes. Sprinkle with herbs and serve over rice.