Vegan Meatballs in Truffle Mushroom Sauce


Juicy plant-based meatballs over a bed of fluffy mashed cauliflower, covered with a creamy mushroom truffle sauce. The best main dish for the Christmas season or for a cosy winter dinner. Vegan, low-carb, and gluten-free!




This recipe is perfect for these omnivore guests or relatives who feel a bit sceptical about plant-based food.


Sometimes, people are reluctant to try vegan dishes because they think they are tasteless or too weird. Hence, the best way to get them excited about it is to make recipes that feel familiar to them.

These vegan meatballs hit the nail on the head. Not only because they taste as delicious as the traditional version, but also because they are healthier and easier to digest. I used store-bought vegan meatballs, but you could also make them at home.

I didn’t add cream to the sauce, and I sub potatoes for cauliflower in the mash to keep this recipe dairy-free and low-carb. Therefore, it is also an Ayurvedic recipe because it follows the food combination rules. Win-win!


Besides, they taste even better the day after, so you can store your leftovers in the fridge and enjoy them for lunch the next day.

Whether you want to have a vegan Christmas or you would like to incorporate more plants into your diet, this dish is a must-try. I guarantee you that everyone will love it!


Looking for more festive recipes? Then you might also like:


If you love this recipe as much as I do please, let me know in the comments! Share it, and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!


 

Vegan Meatballs in Truffle Mushroom Sauce


Ingredients


(serves 4)


For the mashed cauliflower

1 medium cauliflower

1 tbsp vegan butter, ghee or olive oil

1/8 tsp nutmeg

Salt, pepper

Unsweetened almond milk (or your milk of choice)



For the sauce

1 large onion

1 clove garlic

450 g frozen mushrooms

1 can coconut milk

1 Tbsp soy sauce (or a pinch of salt)

2 tbsp tahini (or any unsweetened nut butter)

2 tsp miso (optional, but highly recommended)

Pinch of nutmeg and black pepper

2 tsp truffle paste, truffle oil or truffle shavings

1 tbsp cornstarch

Vegetable meatballs of choice (about 4-5 per person)


To serve

Parsley

Chopped walnuts



Method


For the cauliflower mash


  1. Wash the cauliflower and cut it into small florets. Steam or boil it until tender.

  2. Blend it with the rest of the ingredients until you get a thick creamy puree, adding more milk if needed. Adjust salt and pepper if necessary.

For the sauce

  1. Cut the onion in julienne and chop the garlic. Fry both in a pan with a bit of hot oil for a couple of minutes.

  2. Lower the heat and simmer at low heat. Once cooked, turn up the heat and add the mushrooms.

  3. Once they are tender, lower the heat and add the coconut milk, soy sauce, tahini (or nut butter), miso (if using), truffle paste, nutmeg, salt, and pepper.

  4. Dissolve the tablespoon of cornstarch in two fingers of liquid (water or milk). Add it to the sauce and cook until it thickens. If you want the sauce thicker, add more cornstarch and follow the same procedure.

  5. Pan-fry the meatballs with a bit of oil until golden. Transfer them to a plate lined with paper towels and drain the excess fat.

  6. Add the meatballs to the sauce and cook for a couple more minutes to absorb the flavours.

To serve

  1. Spread the cauliflower mash on the plate. Add about 4-5 meatballs per person and pour over the sauce.

  2. Garnish with chopped parsley and crushed walnuts. Enjoy!