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
Creamy SoMeat Mushroom-Balls

Recipe

1

Cut the bread and soak it in the soy milk for about 1 min.

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.

In a mixing bowl, mix SoMeat with soaked bread and add salt and pepper/ Sichuan pepper.

3

Form bite size SoMeat – Balls – about 13.

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.

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.

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.

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.

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!

Bon Appetit!

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