Pepper cream sauce with balls


– Olive oil

– 1 shallot

– 1 spring onion

– 1 tbsp peppercorns

– 200 ml plantbased cooking cream

– 1 tbsp plantbased stock powder

– 1 spring onion

– Pepper to taste

– 1 tbsp of Provencal herbs

– Vegafit Balls


Preparation method:

– Chop the shallot. Heat the pan with a splash of oil and fry the shallot for about 3 minutes over medium heat. Add the peppercorns, Provencal herbs, cooking cream and the stock powder. Stir well until everything is combined.

– Leave the sauce on a low heat for 15 minutes. Stir occasionally.

– In the meantime you can fry the balls in 4 minutes in a little oil.

– When the balls and the sauce are ready, you can start plating.

– Cut the spring onion into small rings. First divide the sauce over the balls. After that you can divide the spring onion over the sauce.

Tip! This sauce is also delicious with steak and Burger!