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Vegan Swedish-Style Meatballs in Creamy Sauce
45 minServes 4Nutri-Score C€€
C
45 min
45 minVegan Swedish-Style Meatballs in Creamy Sauce
what you need
Ingredients
breadcrumbsBakery60 g
firm tofu (drained and patted dry)Fresh300 g- black beans (drained and rinsed)Pantry240 g
- cranberry saucePantry40 g
garlic (peeled, divided between the balls and the sauce)Produce4 pieces
shallots (peeled, divided between the balls and the sauce)Produce3 pieces
vegan butterDairy30 g
white wineBeverages100 ml
vegetable stock cubePantry1 piece- vegan creamDairy200 ml
dark soy saucePantry15 ml
waterOther100 ml
per serving
Nutrition
228kcal
- Carbs
- 20 g
- Proteins
- 11 g
- Fat
- 12 g
what you’ll use
Tools
Food processor
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Shape and chill the balls
- Roll the mixture into small balls with your hands.
- Place them in the fridge to firm up.
- Step 3
Fry the balls
- Melt the vegan butter in a frying pan over medium heat.
- Fry the balls, turning regularly, until golden and crispy.
- Step 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.
- Step 5
Finish the sauce
- Add the stock cube, vegan cream, dark soy sauce and water.
- Simmer gently until the sauce thickens slightly.
- Step 6
Combine and serve
- Stir the meatballs into the glossy, creamy sauce.
- Serve straight away.