Entrée: Sweden – Köttbullar (Swedish-Style Vegan Meatballs with Brown Gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

20–24 vegan meatballs
2 tbsp (30 ml) vegan butter or oil
1 small onion, finely chopped
2 tbsp (16 g) all-purpose flour
2 cups (480 ml) vegetable broth
1 / 2 cup (120 ml) unsweetened oat or soy cream (or other vegan cream)
1 tsp (5 ml) soy sauce or tamari
1 / 4 tsp ground allspice
1 / 8 tsp ground nutmeg
Salt and black pepper to taste
Lingonberry jam, for serving
Boiled or mashed potatoes, for serving
Fresh parsley, chopped

Instructions

1. Heat a skillet over medium heat, add oil or vegan butter, and brown the meatballs on all sides; remove and keep warm.
2. In the same skillet, add a bit more butter if needed and sauté the chopped onion until soft and golden.
3. Sprinkle flour over the onions to form a roux; cook 1–2 minutes, stirring, until lightly golden.
4. Gradually whisk in vegetable broth until smooth, then stir in vegan cream, soy sauce, allspice, nutmeg, salt, and pepper; simmer until slightly thickened.
5. Return the meatballs to the gravy, simmer gently 5–7 minutes until warmed through and flavors meld.
6. Serve over boiled or mashed potatoes, spoon gravy over, add a dollop of lingonberry jam and scatter with chopped parsley.