Nothing beats homemade meatballs, except, well, vegan Mühlen meatballs! Do you fancy spicy, oniony meatballs, but they have to be plant-based? What you need: the vegan Mühlen meatballs from Rügenwalder Mühle x KoRo!
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Step 1/7
Prepare the vegan meatballs according to the packet instructions and keep warm.
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Step 2/7
To make the mashed potatoes, peel the potatoes, cut into chunks and cook in a pan of water until soft. Drain and return to the pan.
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Step 3/7
To make the mushroom cream, slice the mushrooms and finely chop the onion. Fry the onions in a pan with a little oil until translucent, then add the mushrooms and fry until golden brown.
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Step 4/7
Add the vegetable stock and reduce slightly. Then stir in the (vegan) cream and stir in the pickled pepper. Fold in half of the chopped parsley. Keep the creamy mushroom sauce warm.
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Step 5/7
Add the butter or margarine to the potatoes, add a pinch of nutmeg and mash to a creamy puree using a potato masher or hand blender. If necessary, add milk or vegetable drink to achieve the desired consistency.
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Step 6/7
For the topping, slice the red onion into thin rings. Place the onion rings in a bowl, pour boiling water over them and add the vinegar. Leave to infuse for about 5-10 minutes, then drain.
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Step 7/7
Serve the vegan meatballs on plates with the mashed potatoes and mushroom cream. Garnish with the remaining parsley and pickled onions.
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