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Vegan Swedish-Style Meatballs in Creamy Sauce
45 minPorcje: 4Nutri-Score C€€
C
45 min
45 minVegan Swedish-Style Meatballs in Creamy Sauce
przepis od
Roxy Pope + Ben Pook
@roxyandben
5 przepisów
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
breadcrumbsPiekarnia60 g
firm tofu (drained and patted dry)Produkty świeże300 g- black beans (drained and rinsed)Spiżarnia240 g
- cranberry sauceSpiżarnia40 g
garlic (peeled, divided between the balls and the sauce)Warzywa i owoce4 kawałki
shallots (peeled, divided between the balls and the sauce)Warzywa i owoce3 kawałki
vegan butterNabiał30 g
white wineNapoje100 ml
vegetable stock cubeSpiżarnia1 kawałek- vegan creamNabiał200 ml
dark soy sauceSpiżarnia15 ml
waterInne100 ml
na porcję
Wartości odżywcze
228kcal
- Węglowodany
- 20 g
- Białko
- 11 g
- Tłuszcz
- 12 g
czego użyjesz
Przybory
Robot wielofunkcyjny
Patelnia
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Shape and chill the balls
- Roll the mixture into small balls with your hands.
- Place them in the fridge to firm up.
- Krok 3
Fry the balls
- Melt the vegan butter in a frying pan over medium heat.
- Fry the balls, turning regularly, until golden and crispy.
- Krok 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.
- Krok 5
Finish the sauce
- Add the stock cube, vegan cream, dark soy sauce and water.
- Simmer gently until the sauce thickens slightly.
- Krok 6
Combine and serve
- Stir the meatballs into the glossy, creamy sauce.
- Serve straight away.
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