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🍽️ Vegan Swedish Meatballs with Mashed Potatoes and Cucumber Salad

450 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 1 kg
• salt pinch
• onions, yellow 1 pc.
• Vemondo vegan mince 550 g
• breadcrumbs 2 tbsp
• pepper, black ground pinch
• oil 4 tbsp
• wheat flour, Type 405 2 tbsp
• vegetable broth 200 ml
• oat drink 400 ml
• cucumbers 1 pc.
• dill, fresh 10 g
• vinegar 1 tbsp
• sugar pinch
• margarine, vegan 2 tbsp
• roasted onions 4 tbsp

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into large cubes.
4. 4. Place the potato cubes in a pot.
5. 5. Cover the potatoes with plenty of salted water.
6. 6. Bring the water to a boil.
7. 7. Reduce the heat to medium.
8. 8. Cook the potatoes for about 25 minutes.
9. 9. Check if the potatoes are soft.
10. 10. Halve the onion.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Place the vegan mince in a bowl.
14. 14. Add the breadcrumbs to the mince.
15. 15. Add the onion cubes to the mixture.
16. 16. Mix all ingredients well.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Form meatballs with a diameter of about 4 cm.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Set the heat to high.
22. 22. Fry the meatballs on all sides.
23. 23. Keep the heat on medium to high while frying.
24. 24. Fry the meatballs for about 4 minutes.
25. 25. Remove the meatballs from the pan.
26. 26. Place the meatballs on a plate.
27. 27. Do not clean the pan.
28. 28. Add another 2 tablespoons of oil to the pan.
29. 29. Sprinkle the flour into the hot pan.
30. 30. Toast the flour briefly.
31. 31. Deglaze the pan with broth.
32. 32. Stir in the oat drink.
33. 33. Return the meatballs to the pan.
34. 34. Reduce the heat to low.
35. 35. Simmer the meatballs for about 10 minutes.
36. 36. Peel the cucumber.
37. 37. Slice the cucumber into very thin slices.
38. 38. Wash the dill.
39. 39. Shake the dill dry.
40. 40. Pluck off the dill tips.
41. 41. Chop the dill finely.
42. 42. Place vinegar in a bowl.
43. 43. Add 2 tablespoons of oil to the vinegar.
44. 44. Season the dressing with salt.
45. 45. Season the dressing with pepper.
46. 46. Add sugar to the dressing.
47. 47. Mix the dressing ingredients.
48. 48. Add the cucumber slices to the dressing.
49. 49. Add ¾ of the dill to the dressing.
50. 50. Toss the cucumber and dill in the dressing.
51. 51. Drain the cooking water from the potatoes.
52. 52. Place the potatoes back in the pot.
53. 53. Add the remaining oat drink.
54. 54. Add the margarine.
55. 55. Mash the potatoes until creamy.
56. 56. Use a potato masher or a fork.
57. 57. Season the mash with salt.
58. 58. Season the mash with nutmeg.
59. 59. Place the vegan meatballs on the plates.
60. 60. Add the mash to the plates.
61. 61. Add the cucumber salad to the plates.
62. 62. Sprinkle the dish with the remaining dill.
63. 63. Sprinkle the dish with fried onions.
64. 64. Serve the dish.
65. 65. Enjoy the meal.

Nutrition per serving

• kcal: 450
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 58 g