Veggie Meatballs with Ras El Hanout Mash
Moroccan-inspired, with almonds, scallions & fresh herbs3.5(472)
Calories
:
616 kcalProtein
:
24.1g proteinDifficulty
:
MediumPlant-based
Calorie Smart
Extra Veggies
Fibermaxxing
Allergens:
- Haver
- Soja
- Tarwe
- Gerst
- Amandelnoten
- Pinda's
- Mosterd
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
Ras el hanout is a classic Moroccan spice blend. The name literally means 'head of the shop' - a mix of the market merchant's best spices!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Mosterd, Selderij, May contain traces of allergens, Haver, Soja, Tarwe, Gerst)
200 g
Potatoes
½ sachet(s)
Ras el hanout
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
100 g
Passata
½ bunch
Scallions
150 g
Pre-cut carrot & onion
5 g
Fresh flat leaf parsley & mint
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
75 milliliters
Water for the sauce
1 teaspoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2576 kJ
Calories616 kcal
Fat25.8 g
Saturated Fat3.9 g
Carbohydrate61.3 g
Sugar15.1 g
Dietary Fiber26.2 g
Protein24.1 g
Salt2.7 g
Potassium221.5 mg
Calcium37.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
•Potato Masher
Cooking Steps
1
- Wash or peel the potatoes and cut them into rough chunks, then transfer to a pot or saucepan.
- Submerge with water and then crumble in half of the stock cube (see pantry for amount).
- Boil the potatoes for 10 minutes, then add the pre-cut vegetables and boil for 5 more minutes.
- Reserve some of the cooking liquid, then drain and set aside.
2
- Finely chop the scallions and separate the white part from the greens.
- Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the white part of the scallions with the veggie meatballs for 4 minutes.
- Add (per person) 1 tsp ras el hanout and fry for 1 more minute.
- Pour in the water and crumble in the rest of the stock cube (see pantry for amount). Add the passata and mix well, then allow to simmer for 5 minutes.
3
- Mash the potatoes and vegetables with the mustard and the rest of the olive oil, along with a splash of milk or the reserved cooking liquid as preferred.
- Stir in the scallion greens and the rest of the ras el hanout, then season to taste with salt and pepper.
- Finely chop the fresh herbs and roughly chop the almonds.
4
- Stir half of the fresh herbs into the veggie meatballs, then season to taste with salt and pepper.
- Serve the mash on plates and top with the veggie meatballs in their sauce.
- Garnish with the almonds and the rest of the fresh herbs.
