Lactose free Vegetarian Vegan
cooking time

30 min

difficulty 1
cooking time

30 min

difficulty 1
Lactose free Vegetarian Vegan

No-meatballs with tomato sauce and cashew cream

No-meatballs with tomato sauce and cashew cream

Step 1

Fry the shallot in a pan with olive oil on medium heat. Add the garlic and fry for about two minutes. Allow to cool.

Step 2

Take a large casserole and fry the mushrooms in plenty of oil. Add the zucchini and fry until golden brown. Season with salt and pepper.

Step 3

Add the tomato concentrate to the vegetables, along with the Provencal herbs and thyme. Cook for two minutes while stirring, then add the passata and soy sauce. Put the lid on the pan and let the sauce simmer for ten minutes over low heat.

Step 4

Mix the vegan mince with breadcrumbs, curly parsley, mustard, tomato ketchup and soy sauce. Stir in the cooled onion and garlic and season with salt and pepper.

Step 5

Make 16 no-meatballs and fry them in the same pan as the onion until they are crispy and golden brown all around and cooked inside.

Step 6

Add the no-meatballs to the sauce, together with the curly parsley. Taste and season with salt and pepper.

Step 7

Finally, heat the Pa’lais Sauce Nature in the same pan and then pour it over the tomato sauce with no-meatballs. Finish with fresh basil.

Tip 1

Not a fan of mushroom? Replace with eggplant!

Tip 2

Replace the breadcrumbs with fine oatmeal for a gluten-free variant.

Tip 3

Delicious with pasta, fries or mashed potatoes.

Pa'lais star

Pa’lais Sauce Nature

Ingredients

For the no-meatballs:

2 small shallots or 1 yellow onion, chopped

1 clove of garlic, pressed

275 grams of moldable vegan mince

2 tablespoons breadcrumbs

1 handful curly parsley, finely chopped

2 to 3 teaspoons mustard

1 tablespoon tomato ketchup

1.5 tablespoons soy sauce

For the sauce:

250 grams mushrooms, chopped or sliced

1 zucchini, in half-moons

1 tablespoon tomato concentrate

1 teaspoon Provencal herbs

1 teaspoon thyme

500 grams of passata

1 tablespoon soy sauce

1 handful curly parsley, finely chopped

1/2 to 1 pot of Pa’lais Sauce Nature

1 handful basil leaves

Olive oil, pepper and salt

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