Unbelieveballs with Peanut-Coconut sauce
with rice and broccoli
Tags:
Veggie
•Family
Allergens:
Gluten
•Haver
•Soja
•Tarwe
•Gerst
•Pinda's
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
White long grain rice
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)
1 piece
Red onion
180 g
Broccoli
90 milliliters
Coconut milk
40 g
Peanut sauce
(Contains: Soja, Pinda's)
4 milliliters
Chili oil
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3896 kJ
Calories931 kcal
Fat46.7 g
Saturated Fat20.8 g
Carbohydrate91.8 g
Sugar15.8 g
Dietary Fiber15 g
Protein29.1 g
Salt2.8 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.
Utensils
•Pan
•Tall-Sided Pan
•Casserole with Lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice and cook the rice for 8 - 10 minutes or until done.
- Meanwhile, finely chop the onion.
- Cut the head of the broccoli into florets and dice the stem.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the veggie meatballs with the onion for 5 - 6 minutes or until done.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the broccoli for 4 - 6 minutes or until evenly browned.
- Deglaze with a big splash of water, then cover with a lid and allow to steam for 4 - 5 minutes over medium heat. Season to taste with salt and pepper.
3
- When the meatballs are done, add the coconut milk, peanut sauce, and the ketjap to the pan, crumble in the stock cube and let simmer on low heat until serving, stirring regularly. Add a splash of water if necessary.
- Season with salt and pepper and cover with the lid.
4
- Serve the rice on plates and top with the broccoli.
- Drizzle over the peanut sauce with the veggie meatballs and garnish with the crispy fried onions.
- For the parents: drizzle over the chili oil*.
*Take care, this ingredient is spicy! Use as preferred.
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