- Prep Time
- 30 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 400
- Vegeat beefless ground
- g
- 2
- organic garlic
- cloves
- 45
- fresh organic parsley,
- mL
- 60
- breadcrumbs
- mL
- To taste
- 1
- broccoli head
- 45
- extra virgin olive oil
- mL
- 1
- organic lemon
- 1
- dry shallot
- 45
- each basil and parsley,
- mL
- 15
- fresh thyme leaves
- mL
- 15
- vegetable oil,
- mL
- 1
- pack asparagus
- 1
- zucchini
Directions
- Step 1
- Preheat the oven to 175 °C (350 °F).
- Step 2
- Place a sauce pan with salted water on the stovetop.
- Step 3
- In a large bowl, mix the Vegeat beefless ground, garlic, parsley, and breadcrumbs. Season with salt and pepper and prepare the mix into 12 balls.
- Step 4
- Place the balls on a tray lined with parchment paper and set in the oven. Bake for 30 minutes, turning regularly.
- Step 5
- Blanch the broccoli florets in hot water for 2 minutes. Strain and set aside.
- Step 6
- In another bowl, mix the oil, lemon zest and juice, dry shallots and fines herbes. Season with salt and pepper and set aside.
- Step 7
- In a pan, heat 5 mL (1 tsp.) oil and sauté the asparagus for around 5 minutes, turning continuously. Season with salt and pepper and place the asparagus in an oven-safe dish.
- Step 8
- In the same pan, heat 5 mL (1 tsp.) oil and sauté the blanched broccoli for 3–5 minutes. Once cooked, place the broccoli alongside the asparagus and bake.
- Step 9
- In the same pan, heat 5 mL (1 tsp.) oil and sauté the zucchini.
- Step 10
- Mix all the vegetables with the vinaigrette, place on a large serving dish and garnish with the vegan balls.
