Name: Smokey Vegan Porcini ‘meatballs’ and Creamy Mash
Cook time: 2 h
Yield: 4
Ingredients: FOR THE ‘MEATBALLS’; 25g dried porcini; 3tbsp olive oil; 250g chestnut mushrooms, chopped; 2 garlic cloves, crushed; 1tsp smoked paprika; 400g tin black beans, drained and rinsed; 1tbsp ground/milled flaxseed; 60g couscous (dried/ uncooked); FOR THE SAUCE; ½tbsp olive oil; 1 red onion, finely chopped; 2 rosemary sprigs; 2 x 400g tins chopped tomatoes; 250ml vegan red wine; 150g baby leaf spinach; FOR THE MASH; 900g floury potatoes, peeled and cut into even chunks; 1 large garlic clove, peeled; 75g dairy-free olive oil spread, we used Pure; 4-5tbsp cream alternative, we used Oatly, optional

VMG Recipes