Sticky vegetarian meatballs with eggplant on creamy coconut rice
Allergens:
Haver
•Soja
•Tarwe
•Gerst
•Sesamzaad
•Pinda's
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
5 piece
Unbelievaballs from the Vegetarian Butcher
(Contains: Haver, Soja, Tarwe, Gerst May be present: Mosterd, Selderij)
100 g
Broccoli rice
75 g
White long grain rice
20 g
East Asian-style sauce
(Contains: Soja, Tarwe)
45 milliliters
Coconut milk
½ piece
Eggplant
15 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
50 g
Chopped onion
Nutrition Values
Energy (kJ)2737 kJ
Calories654 kcal
Fat19.6 g
Saturated Fat8.2 g
Carbohydrate87.4 g
Sugar16.8 g
Dietary Fiber13.5 g
Protein25.2 g
Salt2 g
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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan with the coconutmilk and cook the rice for 8 - 10 minutes.
- Add the broccoli rice for the last minute, then drain and set aside.
- Dice the eggplant.
2
- Heat a drizzle of sunflower oil in a deep frying pan. Season the eggplant with salt and pepper, then fry the onion and eggplant for 2 - 3 minutes.
- Add the veggie meatballs and fry for another for 4 - 5 minutes, tossing regularly.
- Add the hoisin sauce, east Asian style sauce, ketjap, the water and stock cube. Mix well and let simmer for 2 more minutes.
3
- Roughly chop the peanuts.
4
- Serve the rice in deep plates and top with the meatballs, eggplant and sauce.
- Garnish with the chopped peanuts.