Vegan Swedish Köttbullar

Name: Vegan Swedish Köttbullar
Yield: 3-4 portioner (20-25 balls)
Cuisine: British
Ingredients: 200 g mushrooms (diced/shredded); 400 g cannellini beans; 1 onion (diced); 3 garlic gloves; 1 tbsp soy sauce; 1 tbsp rosemary; 1 tbsp oregano; salt and pepper; 400 ml coconut milk; 700 ml veggie broth; 1 tbsp soy sauce; salt and pepper

Saskia Clare @cook_22642828

Vegan Swedish Köttbullar

Saskia Clare @cook_22642828

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Ingredients

3-4 portioner (20-25 balls)

vegobullar
200 gmushrooms (diced/shredded)
400 gcannellini beans
1onion (diced)
3garlic gloves
1tbsp soy sauce
1tbsp rosemary
1tbsp oregano
salt and pepper
gravy
400 mlcoconut milk
700 mlveggie broth
1tbsp soy sauce
salt and pepper

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Steps

1

Mix all ingredients for the vegobullar and mash them (I first tried it with a fork and quickly switched to my hands). Most beans should be mashed for it to create a good consistency to form balls.
2

Cook in oil on each side.
3

Add the vegetable broth and coconut milk and bring to a boil.
4

Serve and enjoy!