Entree: United States – California – Walnut-Mushroom Vegan Meatballs with Lemon-Garlic Kale and Roasted Fingerling Potatoes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 50 min

Ingredients

- 1 cup (100 g) walnuts, toasted and finely chopped
- 8 oz (225 g) cremini mushrooms, finely chopped
- 1 cup (90 g) cooked brown rice
- 1/2 cup (60 g) finely diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup (60 ml) tomato paste
- 2 tbsp (30 ml) soy sauce or tamari
- 1/2 cup (60 g) breadcrumbs (use gluten-free if desired)
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) dried thyme
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 1/2 lb (680 g) fingerling potatoes, halved
- 2 tbsp (30 ml) olive oil for potatoes
- 2 tsp (10 g) chopped fresh rosemary
- 1 bunch (about 10–12 oz / 300–340 g) kale, stems removed and chopped
- 1 lemon, zested and juiced
- 1 tbsp (15 ml) maple syrup (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss halved fingerling potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1/2 tsp (3 g) salt and roast on a sheet pan until golden and tender, about 30–35 minutes.
2. While potatoes roast, heat 1 tbsp (15 ml) olive oil in a skillet and sauté onion and garlic until soft, add mushrooms and cook until moisture evaporates. Cool slightly.
3. In a large bowl combine walnuts, cooked rice, mushroom mixture, tomato paste, soy sauce, breadcrumbs, thyme, remaining 1/2 tsp (3 g) salt and pepper. Mix until combined and form into 12 meatballs.
4. Heat remaining 1 tbsp (15 ml) olive oil in a skillet over medium; brown meatballs on all sides, then reduce heat, cover, and cook 8–10 minutes until heated through.
5. In same skillet, add kale and a splash of water; sauté until wilted, then add lemon juice, lemon zest, and maple syrup if using; season with salt and pepper.
6. Plate roasted fingerling potatoes, top with kale and arrange walnut‑mushroom meatballs alongside. Serve warm.