Umami-Rich Vegan Meatballs on Brown Basmati with a Miso Kick
Course: MainCuisine: Fusion CuisineDifficulty: Easy2
servings1
hour30
minutes1
hourExperience a delicious fusion of flavors with this hearty, plant-based dish! These golden, crispy vegan meatballs are made with a savory blend of black beans, parsnip, mushrooms, and fragrant spices like cumin, fennel, and smoked paprika. Paired with fluffy brown basmati rice and a vibrant miso sauce, this dish delivers a perfect balance of comfort and boldness. The earthy, roasted vegetable meatballs are elevated by the umami richness of white miso and the fresh brightness of parsley, creating a satisfying meal that’s both nourishing and packed with flavor. Perfect for a cozy dinner that feels gourmet yet wholesome, this recipe will have you savoring every bite!
Ingredients
- For the Vegan Meatballs:
150g black beans, washed
300g parsnip, peeled and chopped
80g chestnut mushrooms, chopped
60g celery, chopped
100g potatoes, peeled and chopped
2 small red onions, peeled and chopped
3 garlic cloves, peeled and chopped
8g fresh ginger
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp smoked paprika
1 tsp tomato purée
500ml water
Sea salt flakes, to taste
Ground black pepper, to taste
Rapeseed oil, for cooking
2 slices of white bread, blitzed into breadcrumbs
2 tsp extra virgin olive oil
- For the Miso Sauce:
1 tbsp white miso paste
130ml water
Fresh parsley, finely chopped
Ground black pepper, to taste
- For the Rice:
120g brown basmati rice
250ml water
Sea salt flakes, to taste
- To Serve:
Salad leaves of your choice
Directions
- Prepare the Veggies: Heat a sauté pan with some rapeseed oil over medium heat. Fry the red onion, garlic, ginger, celery, mushrooms, cumin, and fennel seeds until fragrant (about 2-3 minutes). Add the chopped parsnip, potatoes, and smoked paprika. Stir well and cook for 3-5 minutes.
- Add Beans and Cook: Add the black beans and stir well. Pour in the water, mix, and bring it to a boil. Stir in the tomato purée. Lower the heat, cover the pan, and simmer for 1 hour.
- Season and Blend: Once the vegetables are cooked, season with sea salt and black pepper. Pass the mixture through a sieve, saving the liquid for later. Let the veggies cool, then blend them in a food processor until smooth.
- Form the Meatballs: Mix the smooth veggie mixture with breadcrumbs and extra virgin olive oil. Form the mixture into about 8 balls.
- Bake the Meatballs: Preheat the oven to 180°C (with fan). Place the meatballs on a baking tray and roast for about 40 minutes.
- Cook the Rice: While the meatballs are baking, cook the brown basmati rice. Use a 1:2 ratio of rice to water (120g rice with 250ml water). Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- Make the Miso Sauce: In a small saucepan, heat the water and miso paste over medium heat. Stir until the miso dissolves and simmer until the sauce thickens. Add the chopped parsley and ground black pepper to taste.
- Serve: To serve, place the cooked rice in a bowl. Add salad leaves, top with the roasted meatballs, and drizzle the miso sauce on top.
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