Cooking with Foxy - The Toothless Chef - Meatless Balls in Mushroom Gravy Sauce

Jun 30 , 2019

Good evening everyone!

As we come down from the weekend, I was feeling something hearty and filling so today Fox and I made meatless meatballs in a brown gravy sauce with mixed veggies.

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 4 servings

Ingredients:

1/2 bag of meatless meatballs (Gardein, Amy's or 365 Everyday Value)
3 1/2 cups vegetable broth
1 cup chopped white onion
1 red pepper
1 green pepper
4 cloves of garlic, finely chopped
1 cup of mushrooms, chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 cup Merlot or another spicy red wine
2 tablespoons tamari
3 tablespoons nutritional yeast
2 tablespoons whole wheat or spelt flour
1/4 teaspoon ground black pepper
3 tablespoons scallions to top

 

Instructions:

1. In a large skillet over medium-high heat, bring 1/4 cup of broth to a simmer.

2. Add in the meatless meatballs, onion, garlic and peppers and cook for about 4 minutes or until translucent.

3. Stir in the mushrooms, thyme and rosemary and continue to cook for about 2 minutes or until mushrooms release their liquid and start to become tender.

4. Add wine and cook for 1 minute, stirring constantly.

5. Stir in remaining 3 cups of broth and bring to a simmer.

6. While the mix is simmering, whisk together tamari, yeast and flour in a small bowl to form a thick paste.

7. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves.

8. Bring to a boil and boil for 1 minute, stirring constantly.

I served this dish with spinach and kale mixed into cauliflower rice. It pairs well over whole grains or mashed potatoes. You can also add your favorite beans and greens for a hearty ragout.

 *NOTE* I also added ginger, trying to get over a cold and who doesn't love the taste of ginger...?

 

1 Comments

Jessica Pisano


1 Comments

  • July 1, 2019

    Colleen Adrion

    The meatless dish was fantastic, fresh veggies, and the ginger was the spice that put this recipe over the top !! Job well done Foxy


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