Vegan Swedish Meatballs with Cream Sauce
Ingredients
Balls
- 500 g vegan mince (suitable for shaping)
- 1 small yellow onion, grated
- 1/2 - 1 tbsp spicy brown mustard / coarse mustard
- 1/2-1 tsp ground allspice
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1 tbsp dark soy sauce (preferably Chinese Mushroom Soy Sauce)
- salt to taste (if needed as the soy sauce is savory)
- 3 tbsp fine bread crumbs
- 100 ml vegan heavy cream
- vegan butter for frying
Cream sauce
- 2 tbsp vegan butter
- 2 tbsp wheat flour
- 150 ml vegetable stock
- 250 ml vegan heavy cream
- 1 tbsp dark soy sauce (preferably Chinese Mushroom Soy Sauce)
- 1 tbsp blackcurrant jelly
- 1/2 tsp balsamic vinegar
- 3 whole cloves
- black pepper to taste
Preparation
Place heavy cream in a bowl and mix in the bread crumbs. Mix with a fork after 5 minutes and then again after 10 minutes; it should be a thick paste by now.
Mix the paste with the remaining ingredients for the vegan meatballs. Combine well; the mixture should be a little bit sticky. If too sticky, add a sprinkle of fine bread crumbs.
Roll into little balls, using around 1-1 1/2 tablespoons of mixture for each. Wet your hands if too sticky. Place the balls on a lined baking sheet.
Fry in 2-3 batches, cleaning the pan in between. Melt 1-1 1/2 tablespoons vegan butter in a pan over medium heat, add balls and fry until golden brown on all sides and cook through, shaking the pan frequently.
Cream sauce
Melt butter in a pan over medium heat, slowly whisk in the flour and keep whisking for 30 seconds. Then slowly add the stock while whisking to avoid lumps. Now slowly add the heavy cream while whisking to create a smooth sauce.
Add the soy sauce, blackcurrant jelly, cloves, and black pepper. Let simmer over medium-low heat while stirring frequently until the sauce has thickened and the jelly has melted. If the sauce is too thick, slowly add more stock or heavy cream. Add balsamic vinegar, stir, remove cloves, and remove from heat.
