Dutch Vegetarian (Huts)pot

We have developed this meatball ourselves using pulled oats and fresh spices, proving once again that vegetarian cooking can be just as rich and complete. Served with a deliciously chunky and creamy hutspot, homemade apple compote with thyme, and a sauce made from red wine and sweet onion.

Pulled oats (gluten-containing oats, pea protein, broad bean protein, oil, salt), potato, carrot, white onion, celery, apple, cranberry, tomato, thyme, bay leaf, milk, port, red wine, soy sauce (gluten-free), white wine vinegar, white wine, butter, pasteurised egg, Dijon mustard, ketchup, breadcrumbs, coriander seeds, nutmeg, ginger, allspice, caraway seeds, mace, ketjap manis (gluten-free), sugar, lemon, organic vegetable stock, milk, black pepper, curry, sunflower oil, extra virgin olive oil, salt

Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.

Microwave

Heat the hutspot and meatball covered with the film for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Heat the sauce in a small pan on the stove or loosely covered in the microwave for 1-2 minutes. Serve with the apple compote.

Oven — 200°C, 30 minMarleen's choice

Preheat the hutspot and meatball covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 20-30 minutes (2 or more persons). Heat the sauce in a small pan on the stove or in an ovenproof dish in the oven. Serve with the apple compote.

Energy151,22 kcal

Fat4,6 g

of which saturated1,19 g

Carbohydrates17,12 g

Dietary fibre3,22 g

Protein6,69 g

Salt0,58 g

Average weight: 540 g