Vegan meatballs in sauce
These meatballs are super tasty, since apart from being made with a well-prepared sofrito, they are accompanied by a sauce made with rich ingredients that give them an intense and traditional flavor.
Instead of animal meat, these are made with soy meat, which is low in fat, low in sugar and free of cholesterol. In addition, we already know how versatile textured soy is in cooking, as we can use it in each and every one of the dishes that were made with minced meat, as we saw with stuffed aubergines, bolognese sauce, the cannelloni, the Mexican fajitas and the barbecue pizza.
Thus, these meatballs are free of cholesterol and rich in proteins, complex carbohydrates (with satiating power and slow absorption), fiber, flavonoids, malic, oleic and lanoleic acids, lecithin, tryptophan, vitamins C, E and group B (B1, B2, B3, B6 and B9 or folic acid), sulfur, calcium, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, zinc and, to a lesser extent, copper.
Categories
Measurement system
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For the meatballs
For the sauce
Notes
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- Step 1We put the soybeans in a bowl with hot water for 15 minutes to hydrate. After this time, we drain the soy well in a colander (if necessary, exert a little pressure with the hand to release all the water).
- Step 2Grate 1 onion and heat a pan with 3 tablespoons extra virgin olive oil. When the oil is hot, add the grated onion and cook for about 5 minutes over medium heat.
- Step 3We give a few laps, add the soy, and mix well with the onion. We toss the salt and let it be done for 5 minutes.
- Step 4Add 1/2 teaspoon parsley, the finely chopped garlic, the flour and the breadcrumbs, and mix everything well. Add the water, stir again and set aside.
- Step 5When the meatball mixture has cooled, shape it into balls of your preferred size and coat them in flour. Fry them in plenty of oil over medium heat. As they turn lightly golden on all sides, transfer them to a plate lined with absorbent paper to drain off excess oil. Transfer them to a casserole dish and set aside.
- Step 6We chop 1 onion into small pieces and, in another pan, heat 3 tablespoons extra virgin olive oil. When it's hot, we add the onion and let it soften over medium heat. Then, we add the paprika and stir it a couple of times, being careful not to burn it to avoid bitterness. We add the wine, let the alcohol evaporate, and then add 1 glass water. We adjust the salt and mix everything well.
- Step 7Meanwhile, make a garlic and parsley paste by crushing 1 clove of garlic and 1/2 teaspoon parsley in a mortar. Add a little extra water, just enough to loosen the paste. When the broth comes to a boil, pour it over the meatballs in the pot, add the bay leaf, the peas and the garlic and parsley paste, and let everything simmer for about 15 minutes. Then turn off the heat and serve.