Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Instructions
Recipe steps from Mealie.
1
Step 1
Boil a liter of water in a kettle.
2
Step 2
Wash the carrots and cut into thin, diagonal slices.
3
Step 3
Grate the parsnips and cut into thin, diagonal slices.
4
Step 4
Wash the cabbage and cut into thin strips.
5
Step 5
If necessary, cut the What The Cluck into smaller pieces.
6
Step 6
Wash the rice and cook in a pot with the pre-boiled water for approximately 19 minutes. Drain and keep aside.
7
Step 7
Heat some oil in a large pan and once hot, add the curry paste. Mix with the oil to release the fragrance.
8
Step 8
Add the coconut milk to the curry paste and bring to the boil.
9
Step 9
Add the parsnip and carrot and let it simmer for about 4 minutes.
10
Step 10
Add the What The Cluck to the curry and cook for another 6 minutes until the vegetables are tender.
11
Step 11
Add the (savoy) cabbage to the curry 3 minutes before the end, let it shrink and heat it up.
12
Step 12
Serve the curry with the rice.
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