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Grönsaksbullar (Swedish Vegan Meatballs)

Kate Ford | The Veg Space
  • 40 minutes
  • Serves 20

INGREDIENTS

100 g

frozen peas

1

onion

2 tbsp

rapeseed or sunflower oil ((plus extra for frying))

1 tsp

ready-chopped garlic / garlic purée

2

carrots

1

red pepper

large handful curly kale

400 g

tin chickpeas

2 tbsp

olive oil

2 tbsp

nutritional yeast flakes ((optional))

1 tsp

vegetable stock powder

2 tbsp

gram flour

1

little plain flour for dusting

1 tbsp

dairy-free margarine

1 tbsp

plain flour

200 milliliters

dairy-free milk ((soya, nut or oat))

125 milliliters

boiling water

1 tsp

vegetable stock powder

125 milliliters

dairy-free cream ((soya or oat))

2 tsp

wholegrain mustard

soy sauce