Creamy veggie dumplings

CREAMY VEGGIE MEATBALLS

Portions : 4 - Preparation : 25 minutes - Cooking : 15 minutes

Ingredients

• 250 ml (1 cup) dried mushrooms of your choice
• 500 ml (2 cups) onion, chopped
• 1 can (540 ml) kidney beans, rinsed and drained
• 1 can (540 ml) lentils, rinsed and drained
• 2 garlic cloves, chopped
• 350 ml (1 1/2 cups) panko breadcrumbs
• 5 ml (1 tsp.) celery salt
• 5 ml (1 tsp.) dried oregano
• 5 ml (1 tsp.) tomato paste
• 15 ml (1 tbsp.) strong mustard
• 2 eggs
• 125 ml (1/2 cup) cornstarch
• 90 to 120 ml (6 to 8 tbsp) olive oil
• 60 ml (4 tbsp) maple syrup
• 250 ml (1 cup) 35% cream
• salt and pepper to taste

Preparation

1. To rehydrate the mushrooms, add 500 ml (2 cups) of hot water to the bowl and set aside for 15 minutes.
2. Drain the mushrooms, retaining the rehydration water.
3. In a food processor, purée the mushrooms and 1 cup of onion, then add the beans, lentils, garlic, panko breadcrumbs, celery salt, oregano, mustard, eggs, salt, pepper and cornstarch. The resulting mixture is dense.
4. In a hot frying pan, in some olive oil, over medium heat, brown small balls of the prepared mixture, 3 to 4 minutes on each side. Continue cooking, over low heat, 3 to 4 minutes. Repeat until you run out of mixture. Remove and set aside on a plate.
5. In the same hot pan, in the remaining olive oil, brown the remaining onion, 3 to 4 minutes.
6. Add the mushroom rehydration water and maple syrup and reduce for 2 to 3 minutes.
7. Add the cream and dumplings and cook for 1-2 minutes. Check seasoning.
8. Serve with green vegetables, rice or potatoes.