vegan köttbullar

🥘 Ingredients

• textured soy protein 110 g
• vegetable stock 240 ml
• onion 1 pcs
• garlic 2 cloves
• oil 1 tbsp
• flour 7 tbsp
• salt ½ tsp
• garlic powder 1 tsp
• nutmeg ½ tsp
• vegan Worcestershire sauce 5 tbsp
• breadcrumbs 1 cup
• oil 2 tbsp
• vegan butter 4 tbsp
• flour 4 tbsp
• vegetable stock 300 ml
• vegan cream 125 ml
• soy sauce 2 tbsp
• mustard 1 tbsp
• salt ¼ tsp
• pepper ¼ tsp

1. 1

   In a bowl , combine textured soy protein with vegetable stock to cover; cook until soft 5 minutes .
2. 2

   In a pan , fry onion and garlic in oil until translucent 5 minutes .
3. 3

   In a bowl , add the softened textured soy protein, the fried onion and garlic, then add flour , salt , garlic powder , nutmeg , vegan Worcestershire sauce , and breadcrumbs . COMBINE and knead all ingredients and press into 15 balls. FRY in oil until golden brown everywhere.
4. 4

   In a pan , MELT vegan butter ; WHISK in flour ; STIR in vegetable stock , vegan cream , soy sauce , mustard , salt , pepper ; SIMMER 5 minutes until thickened. Serve with mashed potatoes and lingonberries.