Boulet a la Liegeosie
Enjoy the legendary Belgian specialty of Liege, in a 100% plant-based version that remains authentic and enticing! Which uses a mixture of chickpeas, lentils and whole wheat breadcrumbs which are processed into dense, chewy textured balls. Served with a unique thick sauce, a combination of savory flavors from the broth, a little sourness from apple cider vinegar and natural sweetness from the typical Belgian apple syrup without any animal ingredients at all. Served warm with a sprinkling of fresh herbs and fried potatoes on the side, this dish offers a balanced, aromatic and very satisfying taste experience!
Shared by Pets
Time
50 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 1 cup (150 grams) cooked chickpeas, drained
- 1/2 cup (80 grams) cooked brown/yellow slime, drained
- 1/2 cup whole wheat breadcrumbs
- One small onion, finely chop and saute briefly until wilted
- 2 cloves garlic, finely chopped
- One tablespoon of ground flaxseed + 3 tablespoons of water (egg substitute)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- One tablespoon of vegetable oil for sautéing
- 2 tablespoons apple syrup or natural thick fruit syrup
- One tablespoon of apple cider vinegar
- 300 ml thick vegetable stock
- Dissolve one tablespoon of cornstarch in a little water.
- One bay leaf
- Salt and sugar to taste if necessary
- A little finely chopped parsley for sprinkling (complementary)
- French fries or boiled potatoes (Accompaniment)
👩🍳 Instructions
- 1
To make the dough balls: roughly grind the chickpeas and lentils (don't grind them too finely so they still have texture). Mix in the sautéed onions, garlic, flaxseed solution, breadcrumbs, and all the powders. Stir well until the dough can be compacted.
- 2
Form balls: Take about a tablespoon of dough and roll it into a neat ball. Repeat this process until the dough is used up.
- 3
Grill/fry the balls: Heat oil in a pan, grill the balls for 3 to 4 minutes on each side until golden brown and firm. Remove and set aside.
- 4
Make the sauce: in the same pan, pour in the vegetable stock, add the bay leaves, apple syrup and apple cider vinegar. Cook until boiling, then pour in the cornstarch solution little by little while stirring until the sauce thickens.
- 5
Cook together: return the balls to the sauce and cook over low heat for 5 to 7 minutes to allow the spices to fully absorb. Adjust the seasoning.
- 6
Serve: Remove from heat, sprinkle with fresh parsley, and enjoy warm with French fries or boiled potatoes!