- Level
- easy
- Prep Time
- 40 mins
- Total Time
- 1 h 35 m
- Serves
- 4-6
Description
To give everyone around your holiday table something to choose from, we propose this vegan stew brimming with meatballs made of barley, oats and mushrooms. The meatballs are served in a rich sauce flavoured with vegan butter, mushroom broth and traditional holiday spices, such as cinnamon, nutmeg and cloves.
Ingredients
- Vegan Meatballs
- 1/2 cup
- pearl barley
- 100 g
- 3 tbsp
- vegetable oil
- 45 ml
- 2 cups
- mushroom broth
- 500 ml
- 1/2 cup
- quick-cooking oats
- 50 g
- 1 lb
- cremini mushrooms, halved
- 450 g
- 1/4 cup
- water
- 60 ml
- 1 tbsp
- chia seeds
- 15 ml
- 1
- onion, coarsely chopped
- 2
- garlic cloves, halved
- 1/2 cup
- panko breadcrumbs
- 40 g
- 1/4 tsp
- ground nutmeg
- 1 ml
- Sauce
- 2
- shallots, finely chopped
- 1/4 cup
- Le Grand vegan butter with sea salt
- 55 g
- 1/4 cup
- unbleached all-purpose flour
- 40 g
- 4 cups
- mushroom broth
- 1 litre
- 1/4 tsp
- ground cinnamon
- 1 ml
- 1/4 tsp
- ground nutmeg
- 1 ml
- 1
- pinch ground cloves
Directions
- Step 1
- Vegan Meatballs
In a pot over medium-high heat, brown the barley in 1 tbsp (15 ml) of the oil for 2 minutes. Pour in the broth. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 30 minutes. Remove the lid. Add the oats and mix well. Continue to cook over medium-high heat until the broth has been completely absorbed. Set aside in a large bowl.
- Step 2
- Meanwhile, in a food processor, finely chop half of the mushrooms at a time. Set aside in a bowl.
- Step 3
- In a small bowl, combine the water and chia seeds. Let sit.
- Step 4
- In the food processor, chop the onion and garlic. Add to the bowl of mushrooms.
- Step 5
- In a large non-stick skillet over high heat, cook the mushrooms, onion and garlic in the remaining oil until the liquid has completely evaporated and the mixture starts to brown. Transfer to the bowl of barley. Add the breadcrumbs, chia mixture and nutmeg. Season with salt and pepper. Mix well. Let cool.
- Step 6
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Step 7
- With lightly oiled hands, shape the mushroom mixture into balls using about 1 tbsp for each one. Place on the baking sheet. Freeze at this point, if desired (see Chef’s tip).
- Step 8
- Bake for 15 minutes or until the meatballs are golden.
- Step 9
- Sauce
Meanwhile, in a large skillet, soften the shallots in the butter. Sprinkle with the flour and continue to cook for 1 minute while stirring. Pour in the broth and spices. Bring to a boil while stirring constantly. Simmer for 5 minutes or until the sauce has thickened slightly. Season with salt and pepper. Gently place the meatballs in the sauce and continue to cook for 5 minutes. Adjust the seasoning. Serve with mashed potatoes or a green vegetable, if desired.
Tips
Chef’s tip
Get ahead on your holiday preparations: once the raw meatballs are frozen, transfer to an airtight container. They will keep for 3 months in the freezer. You can cook them from frozen on a baking sheet in an oven preheated to 400°F (200°C) for about 20 minutes.
Get ahead on your holiday preparations: once the raw meatballs are frozen, transfer to an airtight container. They will keep for 3 months in the freezer. You can cook them from frozen on a baking sheet in an oven preheated to 400°F (200°C) for about 20 minutes.
