| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 18g | 4g | 29g |
| sugars | fibre | protein | salt |
| 6g | 4g | 12g | 0.7g |
Why I Love Colombian Albóndigas Vegetarianas en Salsa de Maní
There’s a special kind of joy when you discover a recipe that balances tradition with novelty, and that’s exactly what I felt when I stumbled upon Albóndigas Vegetarianas en Salsa de Maní. Living in Montana, my culinary journey often intertwines with hearty meats and indigenous ingredients, yet I have always remained eager to explore new cuisines and flavors that challenge my palate. That enthusiasm led me to experiment with this delightful Colombian dish, a creation that beautifully marries the essence of South American cuisine with a vegetarian twist.
A Symphony of Flavors
What captivates me about Albóndigas Vegetarianas en Salsa de Maní is its incredible melding of rich, earthy ingredients into a cohesive masterpiece. The foundation of this dish is composed of quinoa and lentils, grains known for their robust nutritional profile and heartiness. These ingredients create a texture that is reminiscent of traditional meatballs but brings its own unique character to the table. Adding finely grated carrot, chopped onion, and minced garlic introduces a fresh, aromatic quality that elevates every bite.
Sauce That Dreams Are Made Of
But the true star here might be the salsa de maní – the peanut sauce. The combination of coconut milk, peanut butter, and a touch of soy sauce forms a creamy base that’s both comforting and indulgent. Infused with brown sugar and freshly squeezed lime juice, each spoonful of sauce offers a burst of velvety, tangy, and slightly sweet flavors. This sauce perfectly complements the vegetarian meatballs, proving that plant-based dishes can be just as luxurious and satisfying as their meaty counterparts.
This recipe has been inspired by the innovative work of chef Nick Coono, whose dedication to modernizing traditional dishes with a vegetarian flair has always intrigued me. Moreover, the flavors and textures remind me of Thai peanut-based dishes, and I’ve found that these Albóndigas work wonderfully served over jasmine rice or with a side of roasted vegetables.
Experimenting with Albóndigas Vegetarianas en Salsa de Maní has not only broadened my culinary horizons but also deepened my appreciation for the richness of South American cuisine. I encourage you to try it and let it transport you to a world of bold and intricate flavors.
What You’ll Need
- 1 cup of cooked quinoa
- 1 cup of cooked lentils
- 1 medium carrot, finely grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon cumin powder
- 1/4 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup peanut butter
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
“`
Method
Step One
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step Two
In a large bowl, combine the cooked quinoa, cooked lentils, grated carrot, chopped onion, minced garlic, breadcrumbs, chopped cilantro, cumin powder, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step Three
Form the mixture into small balls, about the size of a tablespoon, and place them on the lined baking sheet.
Step Four
Brush the quinoa and lentil balls with olive oil and bake for 25-30 minutes, or until they are golden brown and crispy on the outside.
Step Five
While the albóndigas are baking, prepare the peanut sauce. In a medium saucepan over medium heat, combine the peanut butter, coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Stir until smooth and bring to a gentle simmer.
Step Six
Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning with salt and pepper if necessary.
Step Seven
Once the albóndigas are done baking, remove them from the oven and let them cool slightly.
Step Eight
Serve the albóndigas with the peanut sauce either drizzled over them or on the side for dipping. Enjoy!
