Sunday, December 6, 2015

Hneturbollur með sveppasósu

Nut balls with mushroom sauce (vegan)

Here is a recipe for a delicious Icelandic Christmas dinner in a vegetarian / vegan version.

Ingredients for the nut balls

400 g nuts
200g canned chickpeas
100 g dried apricots
25 g dried tomatoes
100g carrots
2 tsp mango chutney 
1 tsp curry 
1 tsp paprika
1 tsp salt
2 tsp coriander 

Ingredients for the mushroom sauce 

2 tsp walnut oil
100g dried mushrooms 
1 chopped onion
2 tsp instant vegetable stock
750 ml soy cream
3 Tbsp red currant jam 
1/2 tsp sea salt
1 pinch of pepper



For the nut balls, blend nuts, chickpeas and carrots finely in a blender.

Cut the dried fruits and the dried tomatoes into small pieces. Mix all ingredients in a large bowl and process them with a hand mixer to a smooth dough.

Shape the dough into small, walnut-sized balls. 

Place the balls on a lined baking tray and bake them in a preheated oven at 180 ° C for about 8 to 12 minutes (depending on size).

For the mushroom sauce, pour hot water over the dried mushrooms. Leave them to soak for about half an hour, then drain. Cut into small pieces.

Heat oil in a large skillet. Fry the mushrooms and the chopped onion in it. Add instant vegetable stock and cream. Let everything simmer for a few minutes. 

Season to taste with redcurrant jam, sea salt and pepper, ...

... and serve with the baked nut balls.

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