Preparation : 45 minutes
Servings : 4 dumplings
Whether you're a vegetarian/vegan yourself or just want to expand your culinary horizons, this recipe is a must-have for your cookbook. Trust us, even the most carnivorous of eaters will enjoy these hearty, easy-to-make, and oh-so-tasty meatballs!
Ingredients
- 1 cup cooked brown rice
- 1 cup of cooked black beans
- ¼ cup diced tomatoes
- ¼ cup pickled red bell pepper
- ¼ cup grated carrots
- 1 cup cooked sweet potato puree
- ½ cup bread crumbs (panko type)
- ¼ cup chopped cilantro
- 1 tbsp. chili powder
- 1 tsp. cumin powder
- 3 green onions, chopped
- 3 tablespoons of nutritional yeast
- 2 garlic cloves, chopped
- 1 tsp. hot sauce
- 1/3 cup of yellow turmeric mustard Maison Orphée
- ¼ cup cider vinegar Maison Orphée
- 3 tbsp. delicate extra virgin olive oil Maison Orphée
- Salt and pepper to taste
For cooking
Preparation
- Mix all ingredients in a food processor.
- Make 4 balls with the mixture.
- On the baking sheet, place parchment paper and add a little olive oil where the meatballs will be placed.
- Place the meatballs on the baking sheet and cover with olive oil.
- Cover the baking sheet and leave to marinate all night or a minimum of 2 hours in the fridge.
- The next day, preheat oven to 400°F (200°C).
- Place in the oven for about 30 minutes until the meatballs are golden brown. Turn them over halfway through the cooking time.
Serve with a green salad and sweet potato fries or burger.