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Vegan Meatballs with Pumpkin Puree

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Vegan Meatballs with Pumpkin Puree


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Tempo de preparo

40 min(s)


2 servings

Nay Miranda

  • Ingredients
  • Recipe
  • Soy Protein1 cup
  • Cabotia Pumpkin300 g
  • Oat flour3 tablespoon
  • Ripe tomatoes2 unit(s)
  • Salt, pepper, paprika, olive oil to taste
  1. I soaked the soybeans in water for 20 minutes. Drain all the water, pass the soybeans in the processor along with a little olive oil, oat flour, salt, paprika. It's very fast in a few seconds it's ready.
  2. I rolled my meatballs in my hand, put them all in the airfryer for 5 minutes, just to make them firm.
  3. In a pan I sauteed garlic and onion in olive oil, added the chopped tomatoes, salt, pepper and paprika, added a little water and let it cook for about 20 minutes until it became a little wet, put all the meatballs in the sauce and left it for another 15 minutes .
  4. I cooked the pumpkin until it was very soft, removed it from the heat, passed it through a juicer, put a spoonful of butter in a pan, added the mashed pumpkin and over low heat mixed well, seasoned the puree with salt and pepper.
  5. Served with a lettuce and cucumber salad.

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