Creamy Vegan Meatballs

To prepare the creamy vegan meatballs, first make the vegetable broth following our recipe. Clean the pumpkin and cut it into cubes 1. In a pot, pour the oil, add the shallot 2, and sauté for a few minutes. Then add the pumpkin 3.

Season with salt 4 and pepper, then flavor with thyme and bay leaf. Cover with vegetable broth 5, close with a lid 6, and cook over medium heat for about 20 minutes until the pumpkin becomes soft.

Meanwhile, finely chop a scallion 7 and place it in a mixer 8 along with the chickpeas and chopped parsley 9.

Add the thyme 10, nutritional yeast 11, and oil 12.

Season with salt 13 and pepper, then blend until you obtain a homogeneous mixture 14. Transfer everything into a bowl and add chickpea flour 15.

Mix until you obtain a moldable dough 16. Form the meatballs 17 and roll them in breadcrumbs 18.

Place the meatballs on a baking sheet lined with parchment paper and drizzle with a little oil 19. Bake in a preheated ventilated oven at 390°F for about 25 minutes, turning them halfway through cooking 20. Remove the herbs and blend with an immersion blender 21 until you obtain a smooth and homogeneous cream.

You are ready to plate: spread the pumpkin cream on the bottom of the plate 22, then place the meatballs 23 and a few marjoram leaves 34.

Finish with a drizzle of oil 25 and a sprinkle of pepper 26. Your creamy vegan meatballs are ready to be served 27!