Dec 7, 2017

Swedish Vegan Grönsaksbullar


Ingredients:

For the balls:
100 gr. granule pea protein
1 medium onion chopped,
3 tbsp olive oil,
1 tsp garlic powder,
1/2 chili pepper,
1 large kale leave,
120 gr. chickpea flour,
2 tbsp nutritional yeast,
1 vegan stock,
2 tsp almond meal.




For the sauce:

1 tbsp coconut oil,
1 tbsp flour,
200 ml unsweetned soy milk,
100 ml warm water,
2 tbsp nutritional yeast,
3 tbsp soy sauce,
3 tsp vegan mustard.

Dressing:
Lingonberry jam.



Method:

1. Leave pea proteins in the water and wait for 4-5 minutes. Get rid of excess water with a strainer. Place it in a food processor.

2. Add all other ball ingredients in a food processor and mix on high until get completely smooth mixture. If it is too soft, then add a little chickpea flour.

3. Roll mixture firmly into small balls in your hands. Repeat the process for all mixture.

4. Place a oily baking sheet in a pan and transfer balls here. Preheat oven to 200 degrees, bake them for 15-20 minutes until get brown color.



5. To make sauce, in a large pan, mix coconut oil, mustard, soy milk and flour until well combined.

6. Then add soy sauce, nutritional yeast and warm water. Whisk with a blender on medium heat until a thick sauce consistency has been reached.

7. Cover the balls with sauce. Decorate with fresh mint leaves and rosemary if desired.



8. Serve warm with lingonberry jam.


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