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!