Summer is officially here, it is time to go outside and enjoy the sun with friend and family. Summer is my favorite time of the year. I’m sure you all will agree this is the best time of the year. It’s so beautiful out here in Stockholm, green parks and happy faces everywhere also Sunbathing in the summer is a thing in Sweden. Every Swede love to stay under the sun but not as much as they love their meatballs. This dish is probably the most famous dish in Sweden. It’s a comforting dish, and everyone enjoys Swedish meatballs. If you haven’t tried this before it is time. As a vegan, I have to come up with my own recipe, of course, these vegan meatballs are high in protein and taste better than any meatballs so you won’t miss the Swedish meatballs if you’re vegan or vegetarian.
Usually, they made with mainly ground beef. In this recipe, I used mostly mung bean and kidney beans and taste so delicious.

Ingredients

For the meatballs

380g red kidney beans -cooked
1 cup mung beans -cooked
1 large yellow onion finely chopped
2 Tbsp garlic minced
1/2 cup leek chopped
1/2 cup cremini mushrooms finely chopped
1/2 beetroot finely chopped
1/2Tbsp chili powder
1 Tbsp dried oregano
1/2 Tbsp dried rosemary
2 Tbsp olive oil
1 Tbsp chopped parsley leaves for the garnish
sea salt to taste

For the gravy sauce

1 cup coconut cream
1 tsp black pepper
1/2 gram or rice flour
1Tbsp nutritional yeast
1 1/2 Soy or tamari sauce
1/2 tsp curry powder
sea salt to taste

Directions

• In a medium frying pan over high heat add 1 Tbsp olive oil, when the pan heat adds the mushrooms, beetroot, leek, and onion, saute about 1 minute then add the chili powder, dried oregano and dried rosemary and stir about further 20 seconds. Remove from the heat and sprinkle salt to taste.
• In a large bowl, add the cooked beans and mash the beans with a potato masher,add the vegetable mixture. Stir the mixture until all the ingredients well combined. 
• Roll into medium size meatballs and transfer to a baking tray.
• In a medium non-stick pan over medium heat, add the remaining olive oil, once oil heat place the vegan meatballs and leave to cook until all are evenly brown, transfer to a plate cover with a paper towel.

For the gravy sauce,

• Add the coconut cream to a skillet over medium heat then add all the ingredients, frequently whisk while cooking about 2 to 3 minutes. When the mixture slightly thickened remove from the heat and pour in a gravy boat.
• Serve with cook potatoes, lingonberry jam and gravy sauce, garnish with parsley or basil.

Enjoy!
Yield:  4 serves