Vegan Meatballs with Paprika Sauce

Ingredients

• 200 g Naturreis
• 1 Knoblauchzehe
• 4 Schalotten
• 250 g champignons
• 240 g weiße Bohnen (canned; drained weight)
• 1 Bund Petersilie (20 g)
• 3 EL Olivenöl
• 2 EL Sojasauce
• 4 EL Sojamehl
• Muskatnuss
• Salz
• Pfeffer
• 2 rote Paprikaschoten
• 5 EL Gemüsebrühe
• 1 EL Sojajoghurt
• 1 EL Tomatenmark

Instructions

1. 1.

   Cook the natural rice with double the amount of water in a pot and bring to a boil. Simmer on low to medium heat for 25-30 minutes, stirring occasionally. Then drain and let steam.

2. 2.

   Meanwhile, peel and finely chop the garlic and 1 shallot. Clean and finely chop the mushrooms. Drain the beans, rinse, and drain. Wash, dry, pluck the leaves from the parsley, and chop it.

3. 3.

   Heat 1 tbsp of oil in a pan. Add the garlic and shallot and sauté over medium heat for 2 minutes. Add the mushrooms and sauté for 3-5 minutes.

4. 4.

   Place the white beans, soy sauce, soy flour, and rice in a food processor. Add the mushroom pan and season with grated nutmeg, salt, and pepper. Mix everything until a not too fine, well-moldable mass is created. Stir in the parsley.

5. 5.

   Peel the remaining shallots and slice them into strips. Clean, wash, deseed, and roughly slice the bell peppers into strips. Place both in a baking dish, drizzle with 1 tbsp of oil, salt, and bake in a preheated oven at 220 °C (conventional oven 200 °C; gas: level 3-4) for 30 minutes.

6. 6.

   In the meantime, shape about 30 meatballs from the rice mixture. Heat 1 tbsp of oil in a large pan and fry the meatballs one after the other on all sides for 5 minutes each until golden brown.

7. 7.

   Remove the peppers and shallots from the oven and puree them with vegetable broth, soy yogurt, and tomato paste. Season with salt and pepper. Serve the vegan meatballs with paprika sauce and side dishes of your choice.