Kiku's Plant-Based Köttbullar
Savor the Swedish delight with a twist - plant-based köttbullar, rich in flavor and gentleness on nature.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Served atop a bed of creamy mashed potatoes or with hearty whole grain pasta, every mouthful of this dish tells a story of culture blending and the celebration of global tastes through a plant-forward perspective.
Ingredients
- 200g green lentils, cooked and cooled
- 150g cremini mushrooms, finely chopped
- 1 medium yellow onion, minced
- 2 cloves of garlic, minced
- 50g breadcrumbs
- 60ml oat milk
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce (vegan)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- Salt to taste
- Olive oil for cooking
- For the gravy:
- 400ml vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons all-purpose flour
- 60ml oat cream
- Black pepper to taste
- To serve:
- Lingonberry jam
- Fresh parsley, chopped
Instructions
- 1
In a large bowl, mash the cooked lentils until mostly smooth with some texture remaining.
- 2
Heat some olive oil in a pan over medium heat and sauté the onions, garlic, and mushrooms until they are soft and lightly browned.
- 3
In a separate dish, combine breadcrumbs with oat milk and let them soak for a few minutes, then add the mixture to the sautéed vegetables along with the mashed lentils.
- 4
Stir in the soy sauce, vegan Worcestershire sauce, flour, allspice, black pepper, nutmeg, and salt, mixing until well combined. Let the mixture cool slightly.
- 5
Shape the mixture into small meatballs, using about 1 tablespoon of the mixture for each.
- 6
Heat a thin layer of olive oil in a frying pan over medium heat. Add the meatballs and fry until they're golden brown on all sides.
- 7
To make the gravy, whisk the flour into cold vegetable broth until smooth. Pour into a saucepan, add soy sauce, and bring to a simmer until the gravy thickens. Stir in the oat cream and season with black pepper.
- 8
Serve the köttbullar with the warm gravy, a dollop of lingonberry jam, and sprinkle with fresh parsley.
Chef's Tip
Soak the breadcrumbs in oat milk to give the köttbullar a tender texture, and do not overcrowd the pan while frying for a perfectly browned exterior.
Fun Fact
The Swedish köttbullar were said to be brought back from Turkey in the early 18th century by King Charles XII, adding an exotic twist to the Swedish table.
Did you like this recipe?
Show some love and help others discover this amazing dish!
Reviews
No comments yet. Be the first to share your thoughts!
Ready to create your own magical recipe?
Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.
Create Your Recipe