Swedish meatballs (made popular by IKEA) are deliciously spiced and served with a creamy gravy. This meat-free version is every bit as moreish.
SERVES 4 V Vn DF (FREEZE ‘MEATBALLS’ ONLY)
HANDS-ON TIME 45 MINS
TOTAL TIME 55 MINS
• 300g super-firm tofu, drained
• 100g stale bread, torn
• 60g pecans or other nuts
• 1 x 400g tin black beans, drained and rinsed
• 1 tsp ground cinnamon
• 3 tbsp cranberry sauce, plus extra to serve
• 2 tbsp plus 1 tsp dark soy sauce
• 4 garlic cloves
• 5 echalion shallots, peeled (or 1 large onion)
• 800g floury potatoes, peeled and cut into 2cm chunks
• 4 tbsp vegan butter or margarine
• 100ml vegan white wine
• 1 vegan stock cube
• 250ml vegan cream (we used oat single cream)
• steamed kale, to serve
1 Wrap the tofu block in several layers of kitchen paper and press between two plates to extract excess liquid. Blitz the bread to crumbs in a food processor, add the pecans and pulse until quite finely chopped. Crumble in the tofu and black beans, then add the cinnamon, cranberry sauce, 2 tablespoons of soy sauce, 2 garlic cloves and seasoning, plus 3 of the shallots, finely chopped.
2 Pulse until well combined but not too smooth and paste-like; it should hold together well when pressed. Using damp hands, roll the mixture into 24 balls (about 40g each) and chill until ready to cook (or freeze if prepping ahead
