Recipe: Gustav Johansson – vegan meatballs

Swedish meatballs, ‘köttbullar’, must be prepared, above all, with love. This is why homemade meatballs are a widespread concept in Sweden, and there are many different favourite recipes – with and without meat.

This recipe is made by Gustav Johansson – a cookbook author who runs Sweden’s largest vegan food blog.

Ingredients: 4 portions
The meatballs
400 g vegan mince (that’s possible to shape into balls)
1 tbsp rapeseed oil
1 yellow onion
1.5 tbsp concentrated vegetable stock
1 tbsp Dijon mustard
1 tbsp Chinese mushroom soy
½ tbsp ground allspice
Vegan butter to fry in (a lot)
Salt and black pepper

Cream sauce
4 dl oat cream
1.5 tbsp vegetable stock
½ dl stirred lingonberries
1 tbsp dark Chinese mushroom soy sauce
1 tbsp dried thyme
5 dried juniper berries
Salt and black pepper

Pressed cucumber
1 large fresh cucumber
A lot of salt
2 tbsp vinegar (12%)
1 dl water
3 tbsp sugar
A pinch of white pepper
A small handful of chopped parsley

Stirred lingonberries
3 dl fresh lingonberries
1–1.5 dl sugar

Mashed potatoes
1 kg floury potatoes
2 dl oat cream
2–3 tbsp vegan butter
A pinch of ground nutmeg
Salt and white pepper to taste