Ingredients

Vegan balls:

• 1 pck. MozzaVella
• 1 can of black beans 270 g drained weight
• 2 onions
• 2 cloves of garlic
• 50 g tomato paste
• 130 g gluten-free oat flakes
• 2 tablespoons ground flax seeds
• 60 g rice flour
• 30 g chopped almonds
• 3 tablespoons parsley
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 2 tsp. sweet paprika

Mashed potatoes:

• 600 g potatoes raw weight
• 40 ml almond milk
• 30 g vegan butter
• 1 pinch of nutmeg
• salt and pepper as needed

Sauce:

• 1 onion
• 150 ml vegan red wine
• 200 ml almond milk
• 50 g tomato paste
• 3 leaves of kitchen laurel
• 2 tablespoons maple syrup
• 3/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp. sweet paprika
• 1 tsp oil

How it’s done

Vegan balls: Drain and drain the black beans. Then put them in a blender with all the ingredients (except the rice flour and the "MozzaVella") and blend to a fine mass. After blending, mix in the rice flour until the mixture becomes malleable and only slightly sticky. Cut the "MozzaVella" into small pieces. With wet hands, take a little of the mixture at a time, flatten it in your hand, add a few "MozzaVella" pieces, enclose and form into a ball. Proceed in this way until the dough is used up. Fry the formed meatballs in a pan, then reduce the heat, put the lid on the pan and let them sit for a few more minutes.

Mashed potatoes: Peel the potatoes and boil them in salted water until done. Then drain them. Mash the cooked potatoes. Heat the vegan butter and almond milk and then add to the mashed potatoes. Continue to mix until a creamy mash is formed. Finally, add the spices and season to taste.

Sauce: Finely chop the onion and sauté in 1 tsp of oil. Deglaze with maple syrup and tomato paste and sauté briefly while stirring. Then pour in the red wine and let it boil down a bit while stirring. Pour in almond milk, add bay leaves and spices, put the lid on the pot, reduce heat and simmer on low heat for about 25 minutes. Then season the sauce to taste and serve with mashed potatoes and "meatballs".