Hoofdgerecht
Vegan Swedish-Style Meatballs in Creamy Sauce
45 minVoor 4Nutri-Score C€€
C
45 min
45 minVegan Swedish-Style Meatballs in Creamy Sauce
recept van
Roxy Pope + Ben Pook
@roxyandben
5 recepten
5 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
breadcrumbsBakkerij60 g
firm tofu (drained and patted dry)Vers300 g- black beans (drained and rinsed)Voorraadkast240 g
- cranberry sauceVoorraadkast40 g
garlic (peeled, divided between the balls and the sauce)Groente en fruit4 stukken
shallots (peeled, divided between the balls and the sauce)Groente en fruit3 stukken
vegan butterZuivel30 g
white wineDranken100 ml
vegetable stock cubeVoorraadkast1 stuk- vegan creamZuivel200 ml
dark soy sauceVoorraadkast15 ml
waterOverig100 ml
per portie
Voedingswaarden
228kcal
- Koolhydraten
- 20 g
- Eiwitten
- 11 g
- Vetten
- 12 g
wat u gebruikt
Keukengerei
Keukenmachine
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Shape and chill the balls
- Roll the mixture into small balls with your hands.
- Place them in the fridge to firm up.
- Stap 3
Fry the balls
- Melt the vegan butter in a frying pan over medium heat.
- Fry the balls, turning regularly, until golden and crispy.
- Stap 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.
- Stap 5
Finish the sauce
- Add the stock cube, vegan cream, dark soy sauce and water.
- Simmer gently until the sauce thickens slightly.
- Stap 6
Combine and serve
- Stir the meatballs into the glossy, creamy sauce.
- Serve straight away.
meest gekookt eerst