Plat
Vegan Swedish-Style Meatballs in Creamy Sauce
45 minPour 4Nutri-Score C€€
C
45 min
45 minVegan Swedish-Style Meatballs in Creamy Sauce
recette de
Roxy Pope + Ben Pook
@roxyandben
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
breadcrumbsBoulangerie60 g
firm tofu (drained and patted dry)Produits frais300 g- black beans (drained and rinsed)Épicerie240 g
- cranberry sauceÉpicerie40 g
garlic (peeled, divided between the balls and the sauce)Fruits et légumes4 morceaux
shallots (peeled, divided between the balls and the sauce)Fruits et légumes3 morceaux
vegan butterProduits laitiers30 g
white wineBoissons100 ml
vegetable stock cubeÉpicerie1 morceau- vegan creamProduits laitiers200 ml
dark soy sauceÉpicerie15 ml
waterAutres100 ml
par portion
Nutrition
228kcal
- Glucides
- 20 g
- Protéines
- 11 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Shape and chill the balls
- Roll the mixture into small balls with your hands.
- Place them in the fridge to firm up.
- Étape 3
Fry the balls
- Melt the vegan butter in a frying pan over medium heat.
- Fry the balls, turning regularly, until golden and crispy.
- Étape 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.
- Étape 5
Finish the sauce
- Add the stock cube, vegan cream, dark soy sauce and water.
- Simmer gently until the sauce thickens slightly.
- Étape 6
Combine and serve
- Stir the meatballs into the glossy, creamy sauce.
- Serve straight away.
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