Hearst Owned

Smokey Vegan Porcini 'Meatballs' and Creamy Mash

Name: Smokey Vegan Porcini 'Meatballs' and Creamy Mash
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 25 g dried porcini; 3 tbsp. olive oil; 250 g chestnut mushrooms, chopped; 2 garlic cloves, crushed; 1 tsp. smoked paprika; 400 g tin black beans, drained and rinsed; 60 g couscous (dried/uncooked); 1 tbsp. ground/milled flaxseed; 1 red onion, finely chopped; 1/2 tbsp. olive oil; 2 rosemary sprigs; 2 x 400g tins chopped tomatoes; 250 mL vegan red wine; 150 g baby leaf spinach; 900 g floury potatoes, peeled and cut into even chunks; 1 large garlic clove, peeled; 75 g dairy-free olive oil spread, we used Pure; 4 5tbsp Oatly cream alternative (optional)

Flaxseed is the secret to these protein-packed black bean and mushroom 'meatballs' – it helps bind and keep them moist in the absence of meat, eggs or cheese.

By The GH Kitchen TeamPublished: 04 February 2021

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These freezable 'meatballs' mean that you can always have a vegan friendly meal to hand!

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Yields:

4 serving(s)

Prep Time:

45 mins

Cook Time:

1 hr

Total Time:

1 hr 45 mins

Cal/Serv:

692

Ingredients

For the 'meatballs'

25 g dried porcini
3 Tbsp. olive oil
250 g chestnut mushrooms, chopped
2 garlic cloves, crushed
1 tsp. smoked paprika
400 g tin black beans, drained and rinsed
60 g couscous (dried/uncooked)
1 Tbsp. ground/milled flaxseed

For the sauce

1 red onion, finely chopped
1/2 Tbsp. olive oil
2 rosemary sprigs
2 x 400g tins chopped tomatoes
250 ml vegan red wine
150 g baby leaf spinach

For the mash

900 g floury potatoes, peeled and cut into even chunks
1 large garlic clove, peeled
75 g dairy-free olive oil spread, we used Pure
4 5tbsp Oatly cream alternative (optional)

Directions

1. Step 1First make the meatballs. Put the porcini in a small heatproof bowl, pour over 100ml freshly boiled water and soak for 20min. Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat. Add chestnut mushrooms and fry for 6-7min, stirring occasionally, until softened and turning golden. Add garlic, smoked paprika and black beans and cook, stirring, for 2min, until mixture looks dry. Put the flaxseed in a small bowl with 2tbsp cold water, stir and leave to soak for 10min.
2. Step 2Scrape mushroom mix into the bowl of a food processor. Drain porcini (reserving water), add to the processor with plenty of seasoning and pulse to a coarse purée. Add couscous and soaked flaxseed and pulse again briefly to combined. Roll into 20 balls with damp hands. Arrange on a plate and chill 30min.
3. Step 3Meanwhile, make the sauce. In the same pan, heat ½tbsp oil over low-medium heat and fry onion for 8-10min, until softened. Add rosemary, tomatoes, wine, reserved porcini soaking water and some seasoning, bring to the boil and bubble for 20min, until reduced. Preheat oven to 180°C (160°C fan) mark 4.
4. Step 4Next, for the mash, put potatoes into a large pan with the garlic and some salt, cover with cold water and bring to boil. Bubble for 15min, or until potatoes are tender. Drain and leave to steam dry in colander for 10min.
5. Step 5Meanwhile, heat 2tbsp oil in a separate frying pan over medium heat, add 'meatballs' and shake them around carefully to coat in the oil, then fry for 10min, turning regularly, until well browned. Transfer to a baking tray and cook in oven for 12min.
6. Step 6Return potatoes and garlic to empty pan, mash well with the dairy-free spread and cream alternative (if using). Cover and keep warm. Stir spinach into tomato sauce until just wilted.
7. Step 7To serve, divide mash between 4 plates or shallow bowls. Add 'meatballs' to sauce and stir gently to coat, then spoon on to the mash and serve.

Freeze ahead:

Prepare to end of step 7. Cool and freeze 'meatballs', sauce and mash separately, for up to 1 month. To serve, defrost overnight in fridge. Reheat sauce and mash separately on the hob, adding a splash of water if needed, until both are piping hot. Add 'meatballs' to sauce (do not stir), cover pan with a lid and continue to cook for 5min, until heated through.

Per serving:

Calories: 692
Protein: 19g
Total fat: 25g
Saturates: 5g
Carbs: 78g
Total sugars: 13g
Fibre: 15g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time