Vegan Köttbullar with Cauliflower-Potato Mash

Vegan Köttbullar with Cauliflower-Potato Mash

A vegan version of the famous Swedish meatballs “Köttbullar”, served with a fluffy cauliflower and potato mash, cranberry preserve and gravy.

Ingredients for 2 portions:

400 g firm tofu

1 Shallot

1 Clove garlic

20 g (1/3 cup) Nutritional yeast

50 g (1/2 cup) breadcrumbs

2 Tablespoons fresh parsley

1 Tablespoon tomato puree

1 Tablespoon soy sauce

1/2 Tablespoon smoked paprika

200 g Potatoes

200 g Cauliflower

2 Tablespoons soy cream

2 Tablespoons vegetable oil

Cranberry preserve

Vegan gravy (link to recipe)

Total time: 45 minutes

Drain the tofu, wrap it in a clean kitchen towel or paper towels, put something heavy (e.g. a cook book) on top and leave for 10-15 minutes. In the meantime, chop the shallot and garlic. In a small frying pan, fry the shallot in one tablespoon of oil on medium heat until soft, about 5 minutes. Add the garlic, fry for another minute and remove from heat. Combine the Tofu, nutritional yeast, bread crumbs, parsley, shallot, garlic, tomato puree, soy sauce and paprika in a food processor and blend until the consistency is dough-like. Add salt and pepper to taste. Take one tablespoon of the dough at a time and form balls, ready for frying. For the mash, peel the potatoes and boil them for 10 minutes in a large pot, then add the cauliflower and boil for further 10 minutes. While the potatoes and cauliflower are boiling, heat up the remaining tablespoon of vegetable oil in a large pan and fry the tofu balls for about 5-7 minutes, turning them every now and then to brown them from all sides. Once the potatoes and cauliflower are soft, drain them and mash with the soy cream. Add salt and pepper to taste and some of the cooking water for a more creamy mash if desired. Serve the tofu balls and mash with cranberry preserve and gravy.

Vegan Köttbullar with Potato-Cauliflower Mash
Serves 2
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
785 calories
64 g
21 g
42 g
50 g
9 g
632 g
1526 g
5 g
0 g
30 g
Nutrition Facts
Serving Size
632g
Servings
2
Amount Per Serving
Calories 785
Calories from Fat 365
% Daily Value *
Total Fat 42g
65%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 17g
Cholesterol 21mg
7%
Sodium 1526mg
64%
Total Carbohydrates 64g
21%
Dietary Fiber 13g
53%
Sugars 5g
Protein 50g
Vitamin A
34%
Vitamin C
101%
Calcium
148%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400 g firm tofu
  2. 1 Shallot
  3. 1 Clove garlic
  4. 20 g (1/3 cup) Nutritional yeast
  5. 50 g (1/2 cup) breadcrumbs
  6. 2 Tablespoons fresh parsley
  7. 1 Tablespoon tomato puree
  8. 1 Tablespoon soy sauce
  9. 1/2 Tablespoon smoked paprika
  10. 200 g Potatoes
  11. 200 g Cauliflower
  12. 2 Tablespoons soy cream
  13. 2 Tablespoons vegetable oil
  14. Cranberry preserve
  15. Vegan gravy
Instructions
  1. Drain the tofu, wrap it in a clean kitchen towel or paper towels, put something heavy (e.g. a cook book) on top and leave for 10-15 minutes.
  2. In the meantime, chop the shallot and garlic.
  3. In a small frying pan, fry the shallot in one tablespoon of oil on medium heat until soft, about 5 minutes.
  4. Add the garlic, fry for another minute and remove from heat.
  5. Combine the Tofu, nutritional yeast, bread crumbs, parsley, shallot, garlic, tomato puree, soy sauce and paprika in a food processor and blend until the consistency is dough-like.
  6. Add salt and pepper to taste.
  7. Take one tablespoon of the dough at a time and form balls, ready for frying.
  8. For the mash, peel the potatoes and boil them for 10 minutes in a large pot, then add the cauliflower and boil for further 10 minutes.
  9. While the potatoes and cauliflower are boiling, heat up the remaining tablespoon of vegetable oil in a large pan and fry the tofu balls for about 5-7 minutes, turning them every now and then to brown them from all sides.
  10. Once the potatoes and cauliflower are soft, drain them and mash with the soy cream.
  11. Add salt and pepper to taste and some of the cooking water for a more creamy mash if desired.
  12. Serve the tofu balls and mash with cranberry preserve and gravy.
beta
calories
785
fat
42g
protein
50g
carbs
64g
more
Von Vegan http://www.vonvegan.com/

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