Vegan Bouncy Balls Stew

Main Course


  • 360 ml. UFC Velvet Oat Milk unsweetened
  • 360 ml. Water
  • 300 g. Vegan Bouncy Balls
  • 200 g. Diced Carrots
  • 200 g. Diced Potatoes
  • 200 g. Diced Tomatoes
  • 240 g. Boiled Green Peas
  • 1 Tbsp. Margarine
  • 1 Tbsp. Black Pepper
  • 240 g. Tomato Sauce
  • 4-5 Leaves Bay Leaf
  • 1 Tsp. Salt
  • 2 Tbsps. Vegan Oyster Sauce


  1. Heat margarine in a stew pot.
  2. Put diced carrots, diced potatoes, vegan bouncy balls, diced tomatoes and stir fry.
  3. Add water, UFC Velvet Oat Milk and mix well.
  4. Season with salt, tomato sauce, black pepper, vegan oyster sauce and simmer over low heat for 15 minutes.
  5. Add bay leaves and boiled green peas into the stew pot and simmer for another 10 minutes.
  6. Ladle into a bowl and serve.
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