VEGAN SWEDISH NEATBALLS AND GRAVY

As one of my closest friends, Anita, has some Swedish roots, one of our traditions was to have a sleep over with Swedish Meatballs with Gravy. Now since I’ve been vegan we haven’t done this in a while. But theres no reason why this tradition should change, so my challenge was set.  I wanted to make something that was as moreish and creamy and wasn’t just made of smooshed vegetables.

Taking inspiration from my nut roast, I found that using Linda McCartney Sausages created a really good texture to bite into which was a good base to work with and to add flavour too. So heres what I came up with. 

Serves 4 (6 Balls each)

What you need for the Neat Balls:

  • 1 Red Onion – finely diced
  • 1 Punnet of Closed Cup Mushrooms – Stalks removed and finely diced
  • 2 Cloves of Garlic – Minced
  • 12 Linda McCartney Sausages – cut into small chunks   (Use chilled ones or Frozen ones cooked for 10 ten minutes to thaw them out a little)
  • 1 1/2 tbsp of dried of Fresh Parsley
  • 1/2 tsp of All Spice
  • 1/2 tsp of Nutmeg
  • 1 tsp of Garlic Powder
  • Salt and Pepper
  • 1/2 cup of Panko Bread Crumbs
  • 2 tbsp of Ground Chia Seed mixed with 4 tbsp of water to create your ‘egg’

What you need to do:

I found it best to make the neatballs in advance so they can chill which allows them to hold their shape while cooking. But you can make them just before cooking if you wish. Once you are ready to cook them pre heat the oven to Gas Mark 5.

  1. Spray a little oil in a frying pan and gently start to fry the diced onion and mushroom, when they start to soften add in the minced garlic and chopped Linda McCartney Sausages.
  2. Stir for a little bit and add in Parsley, All Spice, Nutmeg, Garlic Powder and a good amount of Salt and Pepper to help season. You don’t want to fry it to much, Its just to help mix the ingredients all together.
  3. Take off the heat and transfer contents of the frying pan into a food processor. Blitz until it looks finely chopped. Transfer into a mixing bowl and stir in your panko bread crumbs and ground chia seeds in water with a wooden spoon.
  4. Then using a Dessert Spoon and washed clean hands, spoon a large heaped spoonful of the mixture into your hands, press the mixture into its self then start to roll into a ball.
  5. If your chilling your balls first, place them into a greased Ceramic baking dish and cover with foil. Or once you are ready to cook or frying to cook them straight away, directly place them on to an oiled frying pan on a very low heat. Give the pan a shake every couple of minutes or so to stop them sticking and let them roll about. You only want to gently brown the sides to seal the balls.
  6. Once you have done this transfer the balls back into your ceramic dish and cover again with the foil and put in the oven for 25 minutes, turning them halfway.
  7. This gives you time to make your gravy.

What you need for the Gravy:

  • 4 tbsp of Vegan Butter
  • 1 tbsp of Olive Oil
  • 4 tbsp of Plain Flour
  • 500ml of Rich Veg Stock (I used 1x Knorr Veg Stock Pot in 500ml of Water)
  • 2 tbsp of HP sauce (Or 1 tbsp of Vegan Worcestershire Sauce)
  • 1 tbsp of Dijon Mustard
  • 1 tbsp of Agave Syrup
  • 1/2 tsp of Nutmeg
  • 250ml of Vegan Single Cream (I used Oatly Fresh Single Cream, but you can use the longlife version or a Soya Cream)
  • Salt and Pepper

What you need to do:

  1. On a low heat add Butter and Oil into a saucepan (Make sure its not too small) and just as the butter has melted start to whisk in your plain flour.
  2. Once you have a smooth paste add in your veg stock and continuing whisking.
  3. Then add in your HP sauce, Dijon Mustard, Agave Syrup, Nutmeg and Salt and pepper and once its fully combined finally add in your vegan single cream and whisk until you had a deliciously smooth and thick sauce.
  4. Do a taste test and add any more salt and pepper if you feel it needs it and some more hot water from the kettle to your desired consistency and whisk further.
  5. Remove from heat until you are ready to serve at which point you turn the heat back on and whisk one final time.
  6. Serve with Chips or Mash and Lingonberry Jam and spoon the gravy over the neatballs.
  7. ENJOY!

Note: You could use this neatball reciipe for Spaghetti and Meatballs. Just take out the allspice and nutmeg and serve with Tomato Sauce.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s