Sweet Potato Celeriac Puree with Vegan Meatballs
Ingredients
- 300 g sweet potato
- 250 g celeriac
- 200 g mushrooms
- 400 g vegan meat balls
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 vegetable broth cube
- 2 tbsp almond milk
- Pepper and salt
Optional
- fresh parsley
Preparation
Peel and chop the sweet potato and celeriac.
Boil them with the vegetable broth cube until soft.
Mash the cooked vegetables with almond milk, soy sauce, garlic powder, pepper, and salt to make the puree.
Sauté the mushrooms in a pan until tender.
Heat the vegan meatballs according to package directions.
Serve the puree topped with mushrooms and meatballs.
Tips
This dish is ready in 30 minutes and is a budget-friendly vegan option.
