Comment faire des quenelles de semoule maison et vegan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option for texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

In a mixing bowl, combine the semoule de blé fine, fécule de maïs, sel, and levure maltée.

Gradually add the lait de soja nature while stirring to create a smooth batter.

Let the mixture rest for a few minutes.

Shape the mixture into quenelles using your hands or a spoon.

In a pot, bring water to a boil and gently drop the quenelles in to cook until they float to the surface.

Meanwhile, prepare the sauce tomate by heating oil d'olive in a pan and adding olives and champignons de Paris if desired.

Serve the quenelles with the sauce tomate.

Cooking Techniques

Spice Level:

Dietary

Allergens