Grönsaksbullar (Swedish Vegan Meatballs

• Vegetarian

• Produce

  • 2 Carrots
  • 1 400g tin Chickpeas
  • 1 large handful Curly kale
  • 1 Onion
  • 100 g Peas, frozen
  • 1 tsp Ready-chopped garlic / garlic puree

• Refrigerated

  • 200 ml Dairy-free milk

• Canned Goods

  • 2 tsp Vegetable stock, Powder

• Condiments

  • 1 tbsp Margarine, dairy free
  • 1 Soy sauce
  • 2 tsp Wholegrain mustard

• Baking & Spices

  • 1 2 tbsp gram Flour
  • 1 Little plain flour
  • 2 tbsp Nutritional yeast flakes
  • 1 tbsp Plain flour
  • 1 Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Rapeseed or sunflower oil

• Dairy

  • 125 ml Cream, dairy-free

• Liquids

  • 125 ml Water

Found on thevegspace.co.uk

Ingredients

• For the meatballs:
• 100g frozen peas
• 1 onion
• 2 tbsp rapeseed or sunflower oil (plus extra for frying)
• 1 tsp ready-chopped garlic / garlic purée
• 2 carrots
• 1 red pepper
• large handful curly kale
• 400g tin chickpeas
• 2 tbsp olive oil
• 2 tbsp nutritional yeast flakes (optional)
• 1 tsp vegetable stock powder
• 2 tbsp gram flour
• a little plain flour for dusting
• For the sauce:
• 1 tbsp dairy-free margarine
• 1 tbsp plain flour
• 200ml dairy-free milk (soya, nut or oat)
• 125ml boiling water
• 1 tsp vegetable stock powder
• 125ml dairy-free cream (soya or oat)
• 2 tsp wholegrain mustard
• soy sauce

Directions

• Cook the peas in the microwave or small saucepan for 2 minutes. Drain and set aside to cool.
• Peel the onion and cut into quarters, then use a mini-chopper or food processor to chop it finely, (or chop as finely as you can by hand).
• Heat the oil in a large lidded frying pan or casserole, and add the onion and garlic. Cook over a medium heat.
• Peel the carrots and cut roughly into 4-5 chunks, then chop finely in the mini-chopper/food processor and add to the pan with the onions. Next, de-seed and chop the peppers in the same way, followed by the cooked peas and curly kale. Let all the vegetables cook over a medium heat.
• Drain and rinse the chickpeas, then blitz to a smooth purée along with the olive oil in the mini chopper or food processor. Add to the pan, then sprinkle over the nutritional yeast flakes, stock powder, gram flour and a generous seasoning of salt and pepper. Mix all the ingredients together, then remove from the heat, and set aside until cool enough to handle.
• Sprinkle a chopping board and your hands with a little flour, then scoop up a heaped teaspoon of mixture, roll it firmly into a ball in your hands and place on the chopping board. Repeat until all the mixture has been used up - you should have around 20 meatballs.
• Cover the bottom of a large frying pan with rapeseed or sunflower oil, and fry the meatballs, turning regularly until they are golden brown all over. Remove from the frying pan to a plate covered in kitchen paper, to drain excess oil.
• To make the sauce, heat the margarine in a small saucepan, stir through the flour and cook over a gentle heat for 2 minutes. Add the dairy-free milk , water, stock powder and dairy-free cream, and cook stirring continually until a thick, glossy sauce consistency has been reached. Add the mustard and stir, then add a few drops of soy sauce at a time, tasting as you go, until a good level of seasoning has been reached.
• Serve the meatballs with the sauce poured over the top, with mashed potato or oven chips.