Vegan Dutch Bitterballen with Mustard

Ingredients

• about 225 g Cremini Mushrooms
• 1 cup Vegetable Broth
• 1/2 cup All-Purpose Flour (Gluten-Free)
• 2 tbsp Nutritional Yeast
• 1/4 cup Onion
• 1 clove Garlic
• 2 cups Vegetable Oil
• 1 cup Gluten-Free Breadcrumbs
• 4 tbsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the mushrooms, onion, and garlic.
2. 2Sauté the onion and garlic in a pan until softened. Add the mushrooms and cook until they release their moisture and become tender.
3. 3Add the gluten-free flour and nutritional yeast to the mushroom mixture, stirring constantly until a thick paste forms.
4. 4Slowly add the vegetable broth, stirring continuously to avoid lumps. Cook until the mixture is smooth and thickened.
5. 5Season with salt and pepper. Let the mixture cool completely.
6. 6Once cooled, form the mixture into small balls (about 2.54 cm in diameter).
7. 7Roll the balls in gluten-free breadcrumbs, ensuring they are fully coated.
8. 8Heat vegetable oil in a deep pot or fryer to 175°C.
9. 9Fry the bitterballen in batches until golden brown and crispy, about 2-3 minutes.
10. 10Remove the bitterballen from the oil and place them on a paper towel-lined plate to drain.
11. 11Serve hot with Dijon mustard.

Related Guides