Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories457.3 kcal (23%)
Total Fat18.9 g (27%)
Carbs55.5 g (21%)
Sugars17.5 g (19%)
Protein20.1 g (40%)
Sodium2575.6 mg (129%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Veggie balls
⅛ cupsoy sausages
½ cupcauliflower
1carrot
1egg
½ cupflour
1 Tbspsunflower seeds
1 tspdried herbs
½ tspsalt
½ tsppepper
½ tsppaprika
½ tsporegano
¼ tspcumin
¼ tspturmeric
Pita bread
Tofu spread
Beet sauce
Raspberry vinegret
Instructions
Beet
Step 1
Wash the beetroot and wrap it in aluminium foil, then airfry at 425°F/200°C for 30 minutes
Veggie balls
Step 2
Add this sausages and vegetables to have food processor then add in the egg and spices and mix.
Step 3
Combine the mixture with flour and form aprox. 18 little balls. Airfry at 355°F/180°C for 20 minutes
Pita bread
Step 4
Mix the dry ingredients, then add in the yoghurt and form dough balls. Flatten them with your hands and dry fry them on both sides until golden brown
Beet sauce
Step 5
Pop the beetroot into a food processor or blend in a blender, drain the liquid and save the pulp
Step 6
Add kefir, mustard, spices and whisk
Step 7
Transfer the sauce into pot but reserve about 1/4 of a cup
Step 8
At the reserved salt into a bowl along with a teaspoon of starch
Step 9
Bring the sauce to a boil and slowly add in the reserved sauce with starch constantly whisking
Step 10
When does sauce has thickened it is ready
Beet spread
Step 11
I'm still reserved beetroot pulp along with the spices and tofu into a food processor or blend in a blender
Pink vinegret
Step 12
Mix all of the ingredients for the vinaigrette in a blender or a food processor, except for water, when it is all combined add Water
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