Vegan Bitterballen with Mustard Dip

Ingredients

• 300 g Oyster mushrooms, finely chopped
• 500 ml Vegetable broth
• 250 ml Dairy-free milk (unsweetened)
• 75 g All-purpose flour
• 0.5 tsp Nutmeg
• 3 tbsp Vegan butter
• 150 g Breadcrumbs, panko
• 100 ml Vegan egg replacer, prepared
• 500 ml Sunflower oil, for frying
• 100 g Mustard, for dipping
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a large heavy-bottomed pot over medium heat, melt the 3 tablespoons of vegan butter. Add the 300 g of finely chopped oyster mushrooms and cook, stirring occasionally, until they have softened, about 5-7 minutes.
2. 2Sprinkle the 75 g of all-purpose flour over the softened mushrooms. Cook, stirring constantly, for 1-2 minutes to create a roux. This helps thicken the ragout.
3. 3Gradually whisk in the 500 ml of vegetable broth and 250 ml of dairy-free milk, a little at a time, ensuring there are no lumps. Bring the mixture to a simmer over medium heat, stirring continuously until it thickens into a creamy ragout, about 8-10 minutes. Stir in the 0.5 teaspoon of nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
4. 4Transfer the ragout to a shallow dish. Cover it and let it cool completely at room temperature, which is important for it to firm up. Once cooled, refrigerate for at least 2 hours, or until it is firm enough to shape.
5. 5Once the ragout is firm, scoop out portions and roll them into small balls, about 1-inch in diameter. You should have about 20-25 balls. Place the shaped balls on a plate.
6. 6Set up a breading station. Place the 100 ml of prepared vegan egg replacer in one shallow dish and the 150 g of panko breadcrumbs in another. Dip each ragout ball first into the vegan egg replacer, letting any excess drip off, then coat it thoroughly with the panko breadcrumbs, pressing gently to adhere.
7. 7In a deep fryer or a large, heavy-bottomed pot, heat the 500 ml of sunflower oil to 175°C (350°F). Carefully lower a few breaded balls into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes, or until they are golden brown and crispy.
8. 8Using a slotted spoon, carefully remove the fried bitterballen from the oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining bitterballen.
9. 9Serve the hot, crispy vegan bitterballen immediately with the 100 g of mustard for dipping.

Substitutions

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