Vegan curious? Cook these Supergreen Meatballs
It's Veganuary, so if you're full throttle plant-based, or fancy a meat-free moment, try this healthy and delicious recipe by chef Laura Scott.
Looking for a healthy dinner? Look no further than these tasty vegan Supergreen Meatballs – they’re packed full of goodness and taste deliciously moreish.
Vegan Supergreen Meatballs with a bay and lemon sauce
For the meatballs:
- 1 tbsp olive oil
- 100 g cooked broccoli chopped
- 100 g kale blanched in boiling water for 1 minute then drained
- 200 g firm tofu roughly chopped. Dry out the tofu by leaving it to soak in a tea towel with a weight on it for up to 24 hours
- 5 spring onions sliced
- 1 tbsp Tamari/Dark soy sauce
- 50 g ground walnuts grind the nuts to a rough texture in a food processor/pestle & mortar
- salt & pepper
- Oil for frying the meatballs
For the sauce:
- 25 g butter
- 1 lemon half for the juice, the other half sliced
- 100 ml white wine
- 8 bay leaves
- 4 cloves of garlic sliced in half
- salt & pepper
- 1 tbsp honey
- For the meatballs: Heat the oil in a medium saucepan and fry off the spiring onions, cooked broccoli, kale and the chopped tofu over a medium heat for 3 minutes, then turn off the heat and add in the Tamari.
- Leave the mixture to cool.
- Once cool, put the mixture into a food processor and blend it along with the ground walnuts until it forms a thick paste.
- Tip the mixture into a bowl and shape it into small meatballs, then place them onto a tray and leave them to chill in the fridge for 30 minutes
- Fry the meatballs in oil over a medium heat until they are golden on all sides and warmed through
- Keep the meatballs in a low oven (120 degrees) while you make the sauce
- For the sauce: Melt the butter in a medium saucepan over a medium heat until it is melted then add the lemon slices and allow them to brown around the edges
- Next, add in the sliced garlic, bay leaves, seasoning and wine and bring the mixture to the boil. Let the liquid reduce slightly to burn off the alcohol.
- Add in the seasoning, the lemon juice and the honey and allow the sauce to reduce a little before it is ready to serve with the meatballs.
• You could fry off the meatballs and keep them in the fridge for up to 2 days or place them in the freezer and re-heat at a later date.
• The meatballs would also work well cooked and stirred through a tomato sauce or served as canapés with a yoghurt and herb dip.