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Quinoa vegetable pan with 'no meat' balls and romano beans.

Name: Quinoa vegetable pan with 'no meat' balls and romano beans.
Ingredients: 2.5kg Ardo Quinoa vegetable Stirfry; 800g Ardo Duo of romano beans; 500g Ardo Brunoise mix; 100g Ardo Shallots; 30g Ardo Parsley Flat; 1.2L Passata; 3 tbsp Vegetable stock; 1.2kg Veggie mince; Olive oil; Salt and pepper

VEGGIE_BALLETJES_TOMATENSAUS_QUINOA_MIX_BOONTJES_300

Ingredients for 10 persons

2.5kg Ardo Quinoa vegetable Stirfry
800g Ardo Duo of romano beans
500g Ardo Brunoise mix
100g Ardo Shallots
30g Ardo Parsley Flat
1.2L Passata
3 tbsp Vegetable stock
1.2kg Veggie mince
Olive oil
Salt and pepper

Allergens

Soy, Celery

Preparation

Stew the shallots and brunoise in a dash of olive oil, season with salt and pepper.
Mix half of the vegetables and parsley with the veggie mince and form balls.
Bake the balls in the oven on a baking tray or in a frying/sauce pan.
Add the passata to the rest of the brunoise vegetables, add some vegetable stock and simmer gently.
Season the tomato sauce with salt and pepper and add the balls.
Briefly steam the romano beans in the steamer and stir-fry them together with the quinoa vegetable stirfry until warm.
Serve the quinoa vegetable stirfry with the 'no meat' balls in tomato sauce.

Quinoa vegetable pan with 'no meat' balls and romano beans.

Ingredients for 10 persons

Allergens

Preparation

Ardo products used in this recipe

Shallots

Duo of Romano beans

Parsley flat

Quinoa vegetable stirfry

Brunoise Mix

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