Mushroom Walnut ‘Meat-less’ Balls in Dijon Sour Cream Sauce with Cranberry SauceSep 02, 2019
All photographs by Christine Moss
Tangy and savory flavors combine with a rich texture to make these vegan meatballs a robust delight for the palate
Ingredients: Mushroom Walnut ‘Meat-less’ Balls
- 4 cups roughly chopped white button mushrooms
- 2 celery stalks diced
- 1 cup raw chopped walnuts
- ½ cup diced white or Spanish onion
- ½ cup fresh parsley leaves
- 2 cloves fresh garlic smashed and diced
- 1 tsp cumin powder
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme
- 2 cups panko bread crumbs
- 4 TBSP safflower oil or other neutral oil for sautéing and frying
Ingredients: Dijon Sour Cream Sauce
- 3 TBSP vegan butter (I used Earth Balance soy-free)
- 2 cloves fresh garlic smashed and finely diced
- 2 cups vegan sour cream (I used Wayfair soy-free)
- 4 TBSP Dijon mustard (with seeds)
- 1 TBSP fennel seeds
- ½ tsp white pepper
- ½ cup vegetable stock
Ingredients: Cranberry Sauce
- 2 cups frozen or fresh cranberries
- Zest and juice of 1 orange
- 1 cup cane sugar (more or less to suit your taste)
Mushroom ‘Meat-less’ Balls
- In a large pan heat 2 TBSP of oil and add in the onions, celery and garlic. Sauté for a few minutes on medium heat and then add in the mushrooms, salt, pepper, thyme and cumin. Mix together and lower the heat to a low flame setting. Simmer for 7-8 minutes until the mushrooms are releasing their water.
- Add in the walnuts and mix together. Taste and add more salt as desired. Continue to cook for another 5-6 minutes.
- Remove the pan from the heat and let it cool down to room temperature so that is comfortable for you to handle.
- Once cooled down, mix in the fresh parsley leaves.
- In small batches, pulse the mixture together in a food processor until it is finely chopped and holds together on its own. Transfer the processed mixture to a bowl.
- Spread out the panko bread crumbs in a shallow dish or plate.
- Set up a baking sheet with parchment or wax paper to place the finished balls upon.
- If you have a mini ice cream scoop, use that — otherwise use a tablespoon to scoop out a spoonful of mixture and roll it in the panko bread crumbs. Set the ball aside on the prepared baking sheet. Repeat until the mixture is finished.
- Place the baking sheet of mushroom balls in the freezer for 2-3 hours or overnight.
- Prepare the 2 sauces while the mushroom balls are freezing.
- Once frozen, the balls can be fried or stored in an airtight container in the freezer for up to 2 weeks before frying.
- In a frying pan, coat the bottom with ¼ inch of oil and heat on a medium flame.
Fry the mushroom balls for 2-3 minutes on each side, turning gently. Set aside on a paper towel to cool and drain.
Dijon-Sour Cream Sauce
- Melt the vegan butter in a small sauce pan on a medium-high heat and add the fennel seeds and white pepper as it’s melting.
- Add the garlic and Dijon mustard and stir together. Cook for another minute.
- Add the sour cream and stir together.
- Add the vegetable stock and stir again. Lower the heat to a low flame.
- Simmer for about 10 minutes stirring every 1-2 minutes so that it doesn’t stick to the bottom.
Remove from heat and set aside.
- Place the cranberries, zest, orange juice and sugar into a small sauce pan.
- Simmer over a low heat for 20 minutes. Stir every 5-6 minutes.
- Taste and add more sugar if needed.
- Set aside to cool.
- Pour a little Dijon Sour Cream sauce into a small plate.
- Gently place 3-5 Mushroom ‘Meat-less’ Balls on top of the sauce.
- Place a spoonful of cranberry sauce onto the Dijon Sauce as well.
- Garnish with fresh parsley leaves.