Vegan Kjøttkaker, a vegan take on Norwegian meatballs with mushy peas, potatoes, brown gravy and lingonberry jam. A delicious dish served for lunch or dinner.
Serving Vegan Kjøttkaker – Norwegian Meatballs
The recipe suggests serving Norwegian meatballs with mushy peas, potatoes and lingonberry jam.
The meatballs and gravy are super flavoursome and can be served with anything you like! We like the gravy drizzled on top of some crispy fries.
Cooking Tips
- When selecting the vegan mince to use in this recipe make sure you get some that easily can be shaped into meatballs. When using vegan mince you should also watch out for added salt as many varieties on the market already have salt added.
- If you don’t want to use faux meat to make the meatballs we have a couple of recipes on the site that use beans and mushrooms as the main ingredients. Vegan Belgian Meatballs or Vegan Dawood Basha. Just swap out the spices for the ones found in this recipe.
- If you are low on pots or cooking space the gravy and mushy peas can be made ahead of time and reheated when needed.
- You can pass the gravy through a sieve if you want a smooth sauce. This just removes the shallot and thyme to give a smoother gravy without any lost flavour. Otherwise, just remove the thyme sprigs before serving.
Vegan Kjøttkaker – Norwegian Meatballs
A vegan take on Norwegian meatballs with mushy peas, potatoes, brown gravy and lingonberry jam. A delicious dish served for lunch or dinner.
Ingredients
Meatballs
- 400 g plant-based mince
- 1 tablespoon cornflour cornstarch
- 1 tablespoon oat milk
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon nutritional yeast
Brun saus
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 2 sprigs fresh thyme
- 40 g all-purpose flour
- 50 g vegan butter
- 400 ml vegan beef stock or vegetable
- Salt and pepper to taste
Mushy Peas
- 300 g frozen peas
- 1 vegan beef stock cube
- 50 ml water
- 30 g vegan butter
- 30 ml oat milk
- ½ teaspoon freshly cracked black pepper
To Serve
- 400 g cooked new potatoes
- 3 tablespoons lingonberry jam
Instructions
Meatballs
- Combine all the ingredients in a bowl and thoroughly mix together. Make sure to use plant-based mince that can easily form into meatballs.
- We didnt add any salt to the meatballs as our mince already had some added. Many vegan minces are already seasoned so watch out when adding salt.
- Separate the mixture into roughly 15 equal-sized portions. Roll them into balls then flatten them into small patty shapes.
- Preheat a pan over medium heat and add a good glug of vegetable oil. Once hot add the meatballs and fry them on both sides until golden.
Brun saus
- Heat the oil in a pot over medium heat. Once hot add the diced shallot and the thyme sprigs. Sauté until the shallot start to turn golden, around 6 minutes.
- Add the butter and when fully melted add the flour and stir well to combine. Continue to cook until the flour turns golden, around 2 minutes.
- Slowly add the stock and whisk it into the flour. Go slowly to avoid lumps. Continue to cook until the desired consistency is achieved.
- Taste and adjust the seasoning. You can also add some water to adjust the consistency.
- You can pass the gravy through a sieve if you want a smooth sauce. Otherwise, just remove the thyme sprigs before serving.
Mushy Peas
- Place all the ingredients in a pot and bring to a boil. Cook until the peas are fully cooked, around 5 minutes.
- Using either a hand blender or a masher, purée the peas into the desired consistency.
- Taste and adjust the seasoning.
Serving
- Serve the meatballs with potatoes, mushy peas, lingonberry jam and as much gravy as you want.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
