Delicious vegan meatballs made with couscous and vegetables, served with a basil vegan mayonnaise.
Start by letting the couscous rest (covered) with hot water.
Meanwhile, cut the carrot and zucchini into very small cubes.
Then sauté them in a pan with extra virgin olive oil and garlic.
Drain the beans, keeping the water aside, then mash them with a fork.
Pour them into the couscous previously fluffed and salted.
Also add the vegetables, spices to taste, and shape the meatballs (not too large).
Coat them in breadcrumbs and then brown them in a pan with extra virgin olive oil until fully golden.
Prepare the vegan mayonnaise by putting the bean cooking water, vinegar, lemon, salt and basil into a mixer.
Blend while slowly pouring in the extra virgin olive oil.
Plate by putting a little sauce on top of the meatballs and a basil leaf.
Store in the refrigerator in an airtight container
Ideal as a main course or appetizer. They can also be enjoyed cold!
Italia, Liguria
| Energy (kcal) | 244.07 |
| Carbohydrates (g) | 24.93 |
| of which sugars (g) | 2.98 |
| Fat (g) | 12.51 |
| of which saturates (g) | 1.88 |
| Protein (g) | 8.11 |
| Fibre (g) | 6.9 |
| Salt (g) | 0.04 |
