Join
Mushroom & Cowpea Meatballs

Mushroom and Cowpea Meatballs with Creamy Mustard Sauce 
  • 4 People
  • 30 min.
  • easy 
Whip up some meat-free meatballs with mushrooms and cowpeas (black eyed beans), one of our special Future 50 Foods. Served with a creamy mustard sauce, this dish is the perfect vegetarian snack! 
Ingredients
  • 600 g button mushrooms chopped
  • 800 g black eyed beans (cowpeas) cooked
  • 1 packet (50 g) of Knorr minestrone soup
  • 2 large eggs (or vegan flaxseed mixture as replacement)
  • 1 cup wholewheat flour
  • olive oil for frying
  • 500 ml milk
  • 30 ml wholegrain mustard
Cooking Method
  1. 1

    Heat a non-stick frying pan over high heat and saute the mushrooms until golden.

  2. 2

    Allow to cool then place in a food processor or blender with the cowpeas (black eyed beans), 2 tablespoonfuls of the KNORR minestrone soup, the eggs and flour.

  3. 3

    Using wet hands, roll tablespoonfuls into balls.

  4. 4

    Reheat the non-stick frying pan and add a little oil.

  5. 5

    Add the mushroom balls and saute, turning every now and then, until golden.

  6. 6

    Mix the milk, remaining KNORR minestrone soup and mustard and add to the meatballs in the pan. Cook for 10 minutes. Serve garnished with chopped fresh parsley.

  • Nut Free
  • Dairy Free
  • Gluten Free

Similar filters

Take a look at all our recipes

slide 1 to 4 of 6
sign up
sign up