Vegan Bitterballen with Mustard Dip

Ingredients

• 300 g Cremini Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 500 ml Vegetable Broth
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Soy Sauce
• 1 teaspoon Smoked Paprika
• 75 g All-Purpose Flour
• 150 g Breadcrumbs
• 50 ml Plant-Based Milk
• 4 tablespoons Dijon Mustard
• 2 tablespoons Vegan Mayonnaise
• For frying amount Vegetable Oil

Instructions

1. 1Finely dice the 1 medium Onion and 2 cloves Garlic. Finely chop the 300 g Cremini Mushrooms into small pieces, approximately 1/8-inch (0.3 cm) in size.
2. 2Heat 1 tablespoon of the For frying amount Vegetable Oil in a large skillet or heavy-bottomed pot over medium heat. Add the diced 1 medium Onion and 2 cloves Garlic and sauté for 3-5 minutes until softened and fragrant. Add the finely chopped 300 g Cremini Mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released their moisture and started to brown.
3. 3Pour in the 500 ml Vegetable Broth, then stir in the 2 tablespoons Nutritional Yeast, 1 tablespoon Soy Sauce, and 1 teaspoon Smoked Paprika. Bring the mixture to a gentle simmer over medium heat. Gradually whisk in the 75 g All-Purpose Flour, a little at a time, and continue to whisk for 2-3 minutes until the mixture thickens considerably and pulls away from the sides of the pan.
4. 4Remove the thickened mushroom mixture from the heat. Transfer it to a shallow dish or baking sheet, spread it out, and allow it to cool completely at room temperature for at least 1 hour, or until it is firm enough to handle easily.
5. 5Once cooled, use your hands to roll the mixture into approximately 1-inch (2.5 cm) diameter balls. You should get about 20-25 balls.
6. 6Set up a breading station: place the 50 ml Plant-Based Milk in one shallow bowl and the 150 g Breadcrumbs in another. Dip each ball first into the 50 ml Plant-Based Milk, ensuring it is fully coated, then roll it in the 150 g Breadcrumbs, pressing gently to ensure a thick, even coating.
7. 7In a deep fryer or a large, heavy-bottomed pot, heat the remaining For frying amount Vegetable Oil to 350°F (175°C). Carefully fry the breaded bitterballen in small batches for 3-4 minutes per batch, turning occasionally, until they are golden brown and crispy. Frying in batches helps maintain the oil temperature and ensures even cooking.
8. 8While the bitterballen are frying, combine the 4 tablespoons Dijon Mustard and 2 tablespoons Vegan Mayonnaise in a small bowl to make the dip. Serve the crispy bitterballen immediately with the tangy mustard dip.

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