Meatballs & beetroot salad | Vegan-gluten free | Christmas

Hello my lovelies! Welcome to the first week of 5 weeks of Christmas. I wanted to start of this series with making vegan meatballs with a lovely beetroot salad. There are so many different dishes on a Christmas buffet and my mum is a wondrous chef in the kitchen and of course I want o recreate many of the dishes I so fondly relate to Christmas however Christmas is so vast so this year we will take on a few recipes so look forward to more in the future!

What you need for meatballs:

Half an onion

600 gram vegan mince

2 tsp dijon mustard

1 1/2 tsp vegetable stock

1 tbsp olive oil

1/2 tsp salt

A pinch of black pepper

What you need for beetroot salad:

200g beetroots

1 large green apple

1 1/2 dl (0.6 cup) cream fraiche

1 1/2 dl (0.6 cup) mayonnaise

1 tbsp mustard

Half a red onion

A pinch of salt and pepper

Begin with finely chopping the onion, apple and beetroots in cubes.

In a bowl add cream fraiche, mustard, mayonnaise, salt and pepper and mix well. Then add the onion, apple and beetroots and fold them in until it looks well combined.

Set in the fridge for at least 30 minutes before serving.

Now for the meatballs begin with defrosting the soy mince and set aside then finely chop the onion and in a pan fry the onion until translucent.

In a bowl add the soy mince, onion, mustard, vegetable stock, salt and pepper and massage until it's all well combined.

Now in the palm of your hand roll the meatballs, it should make about 15-20 of them.

Into a pan add olive oil and fry the meatballs on medium heat for 7-10 minutes.

Serve with the salad and dark bread. Or the bread we are making on Friday, hint, hint.