Recipe for Rice with Meatballs, Vegan Creamy Mushroom Sauce, and Broccoli

How to make Rice with Meatballs, Vegan Creamy Mushroom Sauce, and Broccoli

1. 1. Grate the cauliflower or process 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 everything well. The mixture should form a dough that can be shaped into meatballs. If it is too thick, gradually add a bit more warm water (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 rice according to the package instructions. Divide the broccoli into florets and steam them.

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 to let the sauce reduce slightly. Then, add the meatballs to the sauce and cook for another 2 minutes, stirring.

8. 8. Serve the rice with the steamed broccoli and the mushroom sauce with meatballs. Garnish with chopped dill.