Vegan Swedish meatballs
In popular demand, I present the vegan option for Swedish meatballs. If made correctly, these meatballs don’t fall apart, are easy to make and they are hell-a-liciously tasty. Served together with a vegan cream sauce, colored with salty soy sauce, to give that beautiful and delicious-looking cream sauce. Made in under 30-minutes, it’s sure to be a weekly companion to the vegan who craves Swedish meatballs. Add some lingonberry jam to the checklist for a complete experience of Swedish cuisine. Enjoy these vegan Swedish meatballs and smaklig måltid!
Ingredients
Vegan meatballs
· 0.5 onion
· 2 tbsp olive oil
· 1.3 lb soya mince (formable)
· 2 tsp dijon mustard
· 1.5 tsp vegetable broth
· 0.5 tsp salt
· 2 dashes of black pepper
It’s essential that you use a FORMABLE soya mince. If you use regular soya mince the veggie balls are simply going to crumble. This is the most important part of the recipe. This recipe was made using Anamma’s formable mince, and I recommend you do the same unless you have another option you know you can trust to hold together.
Cream sauce
· 250 ml (1 cup) creamy oat (Oatly)
· 3½ tbsp water
· 1 tsp Japanese soy sauce
· 2 tsp vegetable broth
· 1 dash sugar
· 1 dash of black pepper
Sorry about mixing US/EU measurements here. But the Oatly creamy oat, as far as I can see, comes in 250ml packaging. Not sure what the market looks like worldwide. 250 ml is equivalent to 1 cup. So if you have some other brand of creamy oat/oat cream, then use that as a substitute.
Side dish
· 1.5 lb potatoes
· 0.5 lb carrots
· 0.5 lb green beans
· 1 dash salt
How to
· Begin with boiling the potatoes in salted water. Boil them for 20 minutes. During this time you can go ahead and complete the rest.
· For the meatballs, fry the onion until soft then mix the soy mince with the onion, mustard, broth, salt, and pepper. When mixed you should get about 20 meatballs. Fry these for 7-10 minutes on middle heat. Read More…
