Vegan Köttbullar (Swedish Vegan "Meatballs")
Cooking Time
Prep Time
Difficulty
Cuisine
Welcome to the world of Scandinavian flavors with our Vegan Köttbullar recipe, a plant-based take on the Swedish classic. These flavorful meatballs and their creamy sauce are a highlight of our “The Ice Banquets” collection, dedicated to the richness of Scandinavian cuisine.
The meatballs, made from textured soy protein and delicately seasoned, are served with a rich and creamy sauce. For a complete culinary experience, Maison Marmite recommends pairing this dish with our delicious Scandinavian-Style Potato and Parsnip Mash. You can find the recipe for this perfect accompaniment to your Nordic feast on this page.
If you wish to prepare both the meatballs and the mash at the same time, here’s a simple plan:
• Start by preparing the köttbullar dough and forming the meatballs.
• While the meatballs are resting, begin cooking the potatoes and parsnips for the mash.
• As the vegetables are nearly ready, start frying the meatballs.
• Finally, while the meatballs are cooking, prepare the sauce in another saucepan.
And there you have it! By following these steps, you’ll have a complete and delicious meal where each element is ready at the right time. Enjoy this Vegan Köttbullar recipe to bring some Scandinavian magic into your kitchen and share a moment of warmth and flavor with your loved ones.
Vegan Köttbullar (Swedish Vegan "Meatballs")
Ingredients
Ingredients for the meatballs (for about 3 servings):
- 100 g of textured soy protein
- 1 medium onion finely chopped
- 2 cloves of garlic crushed
- 50 g of breadcrumbs
- 50 g of flour
- 2 tablespoons of soy sauce or tamari
- 1 teaspoon of Swedish spice mix allspice (or a combination of nutmeg, clove, and black pepper)
- Salt to taste
- Oil for cooking
Ingredients for the sauce:
- 2 tablespoons of vegan margarine
- 2 tablespoons of all-purpose flour
- 150 ml of vegetable broth
- 3 tablespoons of plant-based cream (soy, oat,...)
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon of mustard
- Black pepper to taste
Instructions
Instructions for the meatballs:
- Rehydrate the textured soy protein by covering with hot water. Let it sit until tender, then drain and press to remove excess water.
- Place the rehydrated soy protein in a mixer with onion, garlic, breadcrumbs, flour, soy sauce, spices, and salt. Blend until you get a homogeneous but not too fine mixture.
- If the meatballs are still too moist or crumbly, add a bit more flour, but gradually to avoid making the meatballs too dense.
- Form the mixture into meatballs.
- Heat a bit of oil in a pan and sauté the meatballs until they are well browned on all sides.
Instructions for the sauce:
- In a saucepan, melt the vegan margarine over medium heat.
- Add the flour and stir to create a roux. Continue stirring for about 2 minutes, without letting the flour brown.
- Gradually pour in the vegetable broth, constantly stirring to avoid lumps.
- Let the sauce thicken slightly, then add the plant-based cream, soy sauce or tamari, and mustard. Stir well to combine all the ingredients.
- Season with black pepper to taste and let the sauce simmer for a few minutes to blend the flavors.
- Serve the hot sauce with the vegan köttbullar.
A recipe proposed by Maison Marmite
