Nut balls with mushroom sauce (vegan)
A classic Icelandic Christmas dish is meatballs in mushroom sauce. And what do you do if you love classic Christmas dishes but don't want to use meat or animal products? Then there are nut balls!
So here is a recipe for a delicious Icelandic Christmas dinner that is also suitable for vegetarians and vegans.
Ingredients for the nut balls
400g nuts
200 g canned chickpeas
100 g dried apricots
25g dried tomatoes
100g carrots
2 tbsp mango chutney
1 tsp curry
1 tsp paprika powder
1 tsp salt
2 tbsp coriander
Ingredients for the mushroom sauce
2 Tbsp nut oil
100 g dried mushrooms
1 chopped onion
2 tsp instant vegetable broth
750 ml soy cream
3 Tbsp blackcurrant jam
1/2 tsp sea salt
1 pinch of pepper
Preparation
To make the nut balls, finely chop the nuts, chickpeas and carrots in a blender. The dried fruits...
...and cut the dried tomatoes into small pieces. Then put all the ingredients together in a large bowl and use a mixer to form a smooth dough.
Form small balls about the size of a walnut out of the dough.
Bake the balls in the preheated oven at 350 °F (180 °C) upper and lower heat on a baking tray lined with baking paper for approx. 8-12 minutes (depending on size).
To make the mushroom sauce, pour hot water over the dried mushrooms, let them soak for about half an hour and then drain the water. Cut the mushrooms into small pieces.
Heat the oil in a large pan and fry the mushrooms and chopped onion.
Add vegetable broth and cream and let everything simmer for a few minutes.
With the currant jam,...
...season to taste with sea salt and pepper and serve with the baked nut balls.
Ingredients for the nut balls
400g nuts
200 g canned chickpeas
100 g dried apricots
25g dried tomatoes
100g carrots
2 tbsp mango chutney
1 tsp curry
1 tsp paprika powder
1 tsp salt
2 tbsp coriander
Ingredients for the mushroom sauce
2 Tbsp nut oil
100 g dried mushrooms
1 chopped onion
2 tsp instant vegetable broth
750 ml soy cream
3 Tbsp blackcurrant jam
1/2 tsp sea salt
1 pinch of pepper
Preparation
To make the nut balls, finely chop the nuts, chickpeas and carrots in a blender. The dried fruits...
...and cut the dried tomatoes into small pieces. Then put all the ingredients together in a large bowl and use a mixer to form a smooth dough.
Form small balls about the size of a walnut out of the dough.
Bake the balls in the preheated oven at 350 °F (180 °C) upper and lower heat on a baking tray lined with baking paper for approx. 8-12 minutes (depending on size).
To make the mushroom sauce, pour hot water over the dried mushrooms, let them soak for about half an hour and then drain the water. Cut the mushrooms into small pieces.
Heat the oil in a large pan and fry the mushrooms and chopped onion.
Add vegetable broth and cream and let everything simmer for a few minutes.
With the currant jam,...
...season to taste with sea salt and pepper and serve with the baked nut balls.
I tried the original recipe for the first time in the run-up to Christmas in 2015, and I cooked the dish again in 2021.
[Translated from here.]
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