Albóndigas veganas de lentejas y champiñones

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Albóndigas veganas de lentejas y champiñones. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Albóndigas veganas de lentejas y champiñones is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Albóndigas veganas de lentejas y champiñones is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Albóndigas veganas de lentejas y champiñones, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas veganas de lentejas y champiñones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas veganas de lentejas y champiñones is 20 albóndigas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Albóndigas veganas de lentejas y champiñones using 16 ingredients and 7 steps. Here is how you cook that.

#vegano
#veggie
#saludable
#facil
#rico
#rapido

Ingredients and spices that need to be Take to make Albóndigas veganas de lentejas y champiñones:

1. Albóndigas
2. 250 grs lentejas
3. 250 grs champiñones
4. 100 grs avena
5. 3 dientes ajo
6. 1/2 cebolla
7. 1 cda salsa de soja
8. Ajo y perejil picados
9. 1 cda chía
10. 10 cdas agua
11. 1 cta pimentón
12. Salsa
13. 250 grs puré de tomate
14. 1/2 cebolla
15. 1/2 pimiento
16. C/n Agua

Instructions to make to make Albóndigas veganas de lentejas y champiñones

1. Primero hidratar la chía con las cdas de agua y reservar. Va a quedar gelatinoso (sino tenés podés reemplazar por 1 huevo, pero dejaría de ser vegano 😳)
2. Cocinar las lentejas.
   Mientras tanto sofreír 2dientes de ajo picado con la cebolla, una vez que transparente agregar los champiñones en láminas. Cocinar unos minutos más.
3. Dejar enfriar y procesar los champiñones junto con las lentejas cocidas, no procesar demasiado para que queden texturas
4. Llevar a una fuente lo procesado y agregar la avena (procesada para que quede como harina) la chía hidratada, y el resto de los ingredientes. Mezclar y dejar reposar en la heladera 30'
5. Mientras reposan, hacemos la salsa.
   Sofreír la cebolla y el morrón, cuando estén cocidos agregar el puré de tomate, cocinar 15' a fuego fuerte y agregar una taza de agua aprox.
6. Mientras se cocina la salsa, vamos armando las albóndigas y la agregamos a la salsa. Cocinar durante 20' y en caso de ser necesario agregar agua hervida, para que no se quemen.
7. Listo! Yo acompañe con un puré de papas y calabaza 🤤

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