Vegan Swedish Meatballs with Cream Sauce

Ingredients

For 5 portions

• 🍔 500g veggie mince
• 🍞 60g dried breadcrumbs
• 🥛 200ml soy drink
• 🌰 15g flax seeds
• 🧅 100g onions
• 🌿 1g allspice
• 🧈 80g plant-based spread
• 🌾 20g flour
• 🥕 400ml vegetable broth (rehydrated stock cube)
• 🥛 100ml plant-based cream alternative
• 🥣 15ml soy sauce
• 🥣 5g mustard
• 🥔 1,000g potato
• 🍒 120g lingonberries
• 🍚 40g sugar
• 🥒 100g pickles
• 🧂 7g salt
• 🌿 2g black pepper

Method

1. Simmer the lingonberries with the sugar and a splash of water for 5 minutes, until jammy. Leave to cool.
2. Mix the ground flaxseed with 100 ml of the soy drink and the breadcrumbs and leave for 10 minutes. Finely grate the onion.
3. Mix the plant-based mince, the crumb mixture, onion, allspice, half the salt and half the pepper with your hands until it holds together. With wet hands, roll into about 30 small balls and chill for 20 minutes, so they hold their shape.
4. Peel the potatoes, cut into chunks and boil in salted water for 15 to 20 minutes, until tender. Drain and mash with 30 g of the plant-based spread and the rest of the soy drink, warmed.
5. Melt 30 g of the spread in a large non-stick frying pan and fry the meatballs in batches for 8 minutes, turning gently, until browned all over. Lift out.
6. Melt the rest of the spread in the same pan and stir in the flour for 1 minute. Gradually whisk in the stock. Simmer for 3 minutes, then stir in the plant-based cream, soy sauce, mustard and the rest of the pepper.
7. Return the meatballs and warm through for 3 minutes.
8. Serve with the mash, lingonberries and sliced pickles.