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🍽️ Vegan Viking Stew with Mini Meatballs and Chive Potato Mash

765 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 1 kg
• salt pinch
• onions, red 1 pc.
• carrots 3 pcs.
• turnips 1 pc.
• lemons 1 pc.
• oil 3 tbsp
• wheat flour, Type 405 3 tbsp
• vegetable broth 500 ml
• peas, frozen 100 g
• vegan snack meatballs 360 g
• vegan fresh spread, plain 150 g
• chives, fresh 25 g
• margarine, vegan 5 tbsp
• nutmeg, ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes into a pot.
4. 4. Cover the potatoes with salted water.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium.
7. 7. Cook the potatoes for about 25 minutes until they are soft.
8. 8. Cut the onions in half.
9. 9. Peel the onions.
10. 10. Dice the onions into cubes.
11. 11. Peel the carrots.
12. 12. Remove the ends of the carrots.
13. 13. Cut the carrots into cubes of approx. 1 cm.
14. 14. Wash the turnips.
15. 15. Peel the turnips.
16. 16. Cut the turnips into cubes of approx. 1 cm.
17. 17. Cut the lemon in half.
18. 18. Squeeze the juice from one half of the lemon.
19. 19. Heat oil in a frying pan on high heat.
20. 20. Add the onions, carrots, and turnips to the pan.
21. 21. Fry the vegetables for approx. 3 minutes.
22. 22. Dust the vegetables with flour.
23. 23. Stir the flour briefly.
24. 24. Deglaze the vegetables with vegetable broth.
25. 25. Bring the mixture to a boil.
26. 26. Add the peas.
27. 27. Add the vegan mini meatballs.
28. 28. Simmer the stew for approx. 3 minutes on medium heat.
29. 29. Remove the pot from the stove.
30. 30. Stir in the vegan spread (natural flavor).
31. 31. Season the stew with the lemon juice.
32. 32. Season the stew with salt.
33. 33. Let the stew rest for approx. 5 minutes with the lid closed.
34. 34. Wash the chives.
35. 35. Shake the chives dry.
36. 36. Cut the chives into fine rings.
37. 37. Drain the potatoes using the lid.
38. 38. Mash the potatoes in the pot with a potato masher.
39. 39. Fold the margarine into the potatoes.
40. 40. Fold the chives into the potatoes.
41. 41. Season the potato mash with salt.
42. 42. Season the potato mash with nutmeg.
43. 43. Divide the chive potato mash onto four deep plates.
44. 44. Divide the Viking stew onto four deep plates.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 765
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 95 g