Recipe for Barley Groats with Meatballs and Vegan Mushroom Cream Sauce

How to make Barley Groats with Meatballs and Vegan Mushroom Cream Sauce

1. 1. Grate the cauliflower or blend it in a food processor into small "rice" pieces. Also, grind the oats and flaxseeds.

2. 2. In a bowl, mix the cauliflower, chickpea flour, oats, flaxseeds, salt, and pepper. Add warm water and half of the olive oil, and mix well. The mixture should form a dough that can be shaped into meatballs. If it's too thick, add a bit more warm water (gradually, one tablespoon at a time).

3. 3. Form small balls the size of a walnut with wet hands and place them on a baking sheet lined with parchment paper. Bake at 190°C for 25 minutes.

4. 4. Meanwhile, cook the barley according to the package instructions.

5. 5. Slice the mushrooms and chop the onion.

6. 6. Heat the remaining olive oil in a pan and sauté the onion until soft. Add the mushrooms, season with salt and pepper, and cook for about 10 minutes, stirring occasionally.

7. 7. Once the mushrooms are cooked, pour in the soy cooking cream. Bring to a boil, then reduce the heat. Cook on low heat for about 3 minutes, allowing the sauce to slightly reduce. Add the meatballs and cook for another 2 minutes, stirring.

8. 8. Serve the barley with the mushroom sauce and meatballs. Garnish with chopped dill.