Savor the Swedish delight with a twist - plant-based köttbullar, rich in flavor and gentleness on nature.
Did you know?
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.
In the heart of a Swedish kitchen, the scent of köttbullar, or meatballs, fills the air, wrapping the soul in a warm embrace. My plant-based interpretation, Kiku's Plant-Based Köttbullar, celebrates the essence of this traditional dish while walking gently on the Earth's bounty. Imagine bite-sized spheres of wholesome lentils and mushrooms, browned to a delicate crisp, offering a symphony of flavors to the palate, all whilst paying homage to the Swedish culinary art. The minimalistic and clean approach of Japanese cuisine influences the preparation, ensuring each ingredient plays its vital role without going unnoticed. These meatballs are served with a velvety gravy, rich in the umami tones, and a side of lingonberry jam that adds a sweet contrast, enchanting your taste receptors like the classical notes of ABBA.
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
Steps
- In a large bowl, mash the cooked lentils until mostly smooth with some texture remaining.
- Heat some olive oil in a pan over medium heat and sauté the onions, garlic, and mushrooms until they are soft and lightly browned.
- 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.
- Stir in the soy sauce, vegan Worcestershire sauce, flour, allspice, black pepper, nutmeg, and salt, mixing until well combined. Let the mixture cool slightly.
- Shape the mixture into small meatballs, using about 1 tablespoon of the mixture for each.
- 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.
- 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.
- Serve the köttbullar with the warm gravy, a dollop of lingonberry jam, and sprinkle with fresh parsley.
Add some extra love
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.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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