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Mushroom and zucchini balls with parsley

ingredients

servings

4

Champignon mushrooms

350 oz

Courgette

2 unit

Parsley

5 sprigs

Stale bread

180 oz

Almond milk

100 fl oz

Flax seed

2 spoons

Chickpea flour

3 spoons

Food yeast flakes

1 spoon

Garlic

1 wedge

Turmeric

to taste

Salt

to taste

Pepper

to taste

Breadcrumbs

to taste

second courses from world

Mushroom and zucchini balls with parsley

Mushroom and zucchini balls with parsley

vegan with gluten with nuts source of C vitamins source of D vitamins high in potassium

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mushroom and zucchini balls with parsley

The mushroom and zucchini meatballs with parsley are a healthy and all-vegetable recipe perfect for bringing more vegetables to the table.

Mushroom and zucchini balls with parsley step 1

step 1

First, cut the stale bread into small cubes and place them in a large bowl together with the vegetable milk. They will have to absorb it as much as possible and soften.

Mushroom and zucchini balls with parsley step 2

step 2

In the meantime, finely chop the courgettes and the previously cleaned mushrooms in the mixer.

Mushroom and zucchini balls with parsley step 3

step 3

Put the vegetables, garlic, turmeric and nutritional yeast in the bowl. Add also chopped parsley, flax seeds and chickpea flour. Knead everything carefully and adjust the consistency of the dough with breadcrumbs.

Mushroom and zucchini balls with parsley step 4

step 4

The result must be soft, but malleable. Let the dough rest for at least 30 minutes in a cool place or in the refrigerator, then form the meatballs. With these doses you will get about twenty.

Mushroom and zucchini balls with parsley step 5

step 5

Cook the meatballs in a hot, greased pan with a little oil over medium heat for 5 minutes on each side or until they are golden brown.

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