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Quinoa-Mushroom Balls in a White Wine- Soy Cream Sauce

Quinoa-Mushroom Balls in a White Wine- Soy Cream Sauce

These Quinoa-Mushroom Balls taste so good you guys. I am not that type of vegan, that wants to create meat-alike food but my family loves it from time to time and I have to say that these balls get very close to a meat taste for me.

The sauce is my favorite part of it. The white wine and soy cream give such an amazing flavor combination, love it! That is a vegan diet at it’s best.

If the mixture for the quinoa balls is too sticky and wet, add some more bread crumbs until it gets easier to firm balls and if you don`t like white wine (even though the alcohol is goes away when cooking the sauce and only the flavor stays), just leave it out and enjoy the creamy sauce without the white wine.


Quinoa-Mushroom Balls in a White Wine- Soy Cream Sauce

23. October 2016
: 3-4
: 40 min


  • 1 chia egg (chia seeds mixed with 3 Tbs water, let sit until jelly)

  • 60g quinoa, cooked

  • 2 tsp Worcestershire sauce

  • 1 tsp soy sauce

  • 1 small onion

  • 2 cloves garlic

  • 250g chestnut mushrooms

  • 100 g walnuts

  • 4 Tbs rolled oats

  • 60g panko bread crumbs

  • 3 Tbs chickpeas flour or all-purpose flour

  • 1 tsp sea salt

  • freshly grounded pepper

  • For the sauce:

  • 6-7 chestnut mushrooms

  • 2 Tbs vegan butter

  • 200 ml soy cream

  • 300 ml vegetable stock

  • 1 small onion, diced

  • bunch of flat leaf parsley

  • 1 Tsp soy sauce

  • 50 ml white wine

  • 1 Tsp Worcestershire sauce

  • salt and pepper to taste

  • Step 1Mix all ingredients in a food processor and blend for a few seconds. Make sure there is still a little structure in there, it should not be too smooth
  • Step 2
    If the mixture is too sticky, add some more bread crumbs until it gets more firm and easier to shape
  • Step 3
    Heat up non-sticking frying pan with oil and fry balls until golden brown. Take balls out of the frying pan and place on a plate
  • Step 4
    Heat up vegan butter in the same frying pan you just used, add onions and fry until translucent and now deglaze with white wine. Let cook for 1-2 minutes and take she mushrooms out on either the same plate as the balls are or a separate one
  • Step 5
    Pour vegetable stock, soy cream and spices to the frying pan. Let simmer for 20 minutes and 5 minutes before taking off the stove, add back balls and mushrooms to the sauce
  • Step 6
    Let cool down for 15 minutes to taste all flavors