Vegan Swedish meatballs

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 450 g mouldable vegan mince
• 2 minced garlic cloves
• 80 ml unsweetened soy milk
• 1/4 cup vegan panko and 1 tbsp ground flaxseed
• 1/4 tsp allspice, 1/4 tsp nutmeg and 1/4 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 4 tbsp vegan butter
• 4 tbsp plain flour
• 480 ml vegan vegetable stock
• 120 ml unsweetened vegan cream
• 1 tbsp vegan Worcestershire sauce
• 1 tsp vegan Dijon mustard
• Salt and pepper for the sauce, to taste
• Vegan mashed potatoes or 340 g cooked egg-free pasta, to serve

Step-by-step method

1. Mix vegan mince, garlic, soy milk, panko, flaxseed, allspice, nutmeg, pepper and salt.
2. Shape meatballs using about one and a half tablespoons of mixture per ball.
3. Heat olive oil and brown in batches, turning often until coloured on all sides; remove.
4. Melt vegan butter in the same pan. Stir in flour and cook for 30 seconds; gradually whisk in stock.
5. Add vegan cream, Worcestershire and mustard and stir until smooth. Season to taste.
6. Return meatballs and simmer uncovered for 10 minutes, stirring occasionally. Serve with your chosen side.