This week I would like to introduce a Creamy SoMeat Mushroom – Balls. This comfort SoMeat – Balls are great for the Autumn – they are not heavy but can satisfy colder weather appetites. Mushrooms are best in this season and are rich in a powerful antioxidant Selenium. Coconut Cream, on the other hand adds a hint of sweetness, making it a perfectly balanced dish.
Creamy SoMeat Mushroom-Balls
serves 2-3 people
time：
20 min
Ingredients
| SoMeat - Plant - Based Mince | 200g |
|---|---|
| Mushroom | 6 medium size |
| Coconut Cream | 200ml |
| Toast Bread | 1 slice |
| Soy Milk | 50ml |
| Fresh Thyme | |
| Sichuan Pepper | optional |
| Olive Oil |
Recipe
1
Cut the bread and soak it in the soy milk for about 1 min.
2
In a mixing bowl, mix SoMeat with soaked bread and add salt and pepper/ Sichuan pepper.
3
Form bite size SoMeat – Balls – about 13.
4
Preheat the olive oil in a frying pan and fry the SoMeat – Balls until uniformly golden brown. ( about 5 min)
5
When ready, put the SoMeat – Balls on a paper towel to absorb excess oil. Set aside.
6
Wash and chop the mushrooms coarsely.
7
Add chopped mushrooms to the preheated frying pan and stir – fry for about 5 min.
8
Then add the Coconut Cream and keep frying for about 2 more minutes.
9
At the end add the SoMeat – Balls. Mix everything together and turn the heat after 2 min.
10
You can enjoy the Creamy SoMeat Mushroom – Balls with various types of pasta or by itself. Serve with fresh thyme.
Bon Appetit!
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