Baked meatballs with shallot sauce {vegan}

Et voilà venir la deuxième recette de fête : le plat principal ! Après la terrine de la mer, nous restons donc dans les pays nordiques avec cette recette de boulettes au four. Alors oui vous me direz la boulette, ça ne fait pas tellement festif, et bien détrompez vous, c’est d’ailleurs très populaire pendant les fêtes de fin d’années dans les pays du Nord de l’Europe. Et puis clairement là je vous ai concocté une version luxe des boulettes végétales, avec du citron rôti et une sauce aux échalotes aux petits oignons (enfin aux échalotes la sauce hein !!!).

Boulettes is the new rôti,

oui oui rien que ça, You will only swear by them once you have tasted them ! As I am a simple girl without headache, I suggest you serve your dumplings with a mashed potato in olive oil (the best possible). Those who wish can add another traditional garnish such as chestnuts or a pan -fried mushrooms and the most fiery will be able to puree with gaps (we agree, Not the female of the rat eh ?!). Good discovery of the recipe and good dumplings !

Baked meatballs with shallot sauce {vegan}

POUR 6 PEOPLE

150 g green lenses
120 g textured soy protein
80 g of breadcrumbs
75 g walnuts
1 onion
2 cloves of garlic
1 Speed spoon of ground flax seeds + 3 tablespoons of water
1 tablespoon of thyme
1 tablespoon of paprika
1 good pinch of chilli
Salt and pepper
35 cl of vegetable broth
2-3 lemons
Olive oil

For shallot sauce

8 shallots
40 cl de vin blanc sec
20 cl of vegetable broth
salt and pepper
neutral vegetable oil
1 teaspoon of cornstarch

Start by cooking the lenses 18-20 minutes in boiling water. Once cooking is finished, drain and reserve.
During this time, Put the textured soy proteins in a saucepan with the broth and bake until the broth.
Peel the onion, Cut it into pieces and do the same with the garlic cloves.
Mix the flax seeds and water and let stand 10 minutes.
In a chopper, Arrange the onion, garlic cloves, lentils, soy proteins, Flax seeds,, breadcrumbs, nuts, paprikas, thyme and pepper. Mix until a granular texture is not too fine in order to keep a little texture. Rectify the seasoning with salt and pepper.
Transfer to a bowl and reserve the dough in the fridge 30 minutes.
Preheat the oven to 180°.
Form large dumplings (the size of a large golf ball) and arrange in a baking dish.
Cut the lemons into thin slices and place a slice on each dumpling.
Drizzle with olive oil and bake 20-25 minutes.
Meanwhile prepare the shallot sauce. For that, Finely peel and chop the shallots.
Brown them in a drizzle of neutral oil during 5 minutes stirring .
Deglaze with the white wine then cook 2 minutes.
Then add the broth and continue 5 minutes.
Mix the cornstarch in a little cold water and add to the sauce, Stir well and turn off in the first broth
Serve the sauce over the dumplings, And enjoy with a good puree for example !