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Vegan Swedish-Style Meatballs in Creamy Sauce
45 minPara 4Nutri-Score C€€
C
45 min
45 minVegan Swedish-Style Meatballs in Creamy Sauce
receta de
Roxy Pope + Ben Pook
@roxyandben
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
breadcrumbsPanadería60 g
firm tofu (drained and patted dry)Fresco300 g- black beans (drained and rinsed)Despensa240 g
- cranberry sauceDespensa40 g
garlic (peeled, divided between the balls and the sauce)Frutas y verduras4 piezas
shallots (peeled, divided between the balls and the sauce)Frutas y verduras3 piezas
vegan butterLácteos30 g
white wineBebidas100 ml
vegetable stock cubeDespensa1 pieza- vegan creamLácteos200 ml
dark soy sauceDespensa15 ml
waterOtro100 ml
por ración
Nutrición
228kcal
- Carbohidratos
- 20 g
- Proteínas
- 11 g
- Grasas
- 12 g
lo que usará
Utensilios
Procesador de alimentos
Sartén
Bol
paso a paso
Preparación
- Paso 1
Blitz the meatball mixture
- Put the breadcrumbs, tofu, black beans, cranberry sauce, half the garlic and half the shallots in a food processor.
- Blitz until the mixture comes together but still has some texture.
- Paso 2
Shape and chill the balls
- Roll the mixture into small balls with your hands.
- Place them in the fridge to firm up.
- Paso 3
Fry the balls
- Melt the vegan butter in a frying pan over medium heat.
- Fry the balls, turning regularly, until golden and crispy.
- Paso 4
Start the sauce
- Remove the balls from the pan and wipe the pan clean.
- Soften the remaining garlic and shallots in the pan.
- Pour in the white wine and simmer until reduced.
- Paso 5
Finish the sauce
- Add the stock cube, vegan cream, dark soy sauce and water.
- Simmer gently until the sauce thickens slightly.
- Paso 6
Combine and serve
- Stir the meatballs into the glossy, creamy sauce.
- Serve straight away.
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