Vegan Christmas – Swedish ‘meat’balls with lentils and black rice

Meatballs are a must at Christmas, and these ones with black rice and lentils are so yummy. Especially when served with the right condiments: potato mash, red cabbage relish and gravy. A real traditional (albeit vegan) Swedish treat.

Swedish 'meat'balls with lentils and black rice
 
Prep time
Cook time
Total time
 
Ingredients
  • 1.5 cups vegetable stock
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cooked black rice
  • 1 cup cooked lentils
  • 1 tbsp rose pepper
  • 1 tbsp dried thymian
  • ⅓ cup nutritional years
  • 1 tsp. xanthan gum
  • A little salt
  • ½ cup teff (add a little more if needed to get to the right consistency)
Instructions
  1. First of all, make sure you have access to boiled rice and lentils. If not, prepare these according to package instructions.
  2. In a pot, heat the vegetable stock.
  3. Bring a large pan to low heat and add the olive oil, followed by the minced garlic. Stir for about half a minute or so until fragrant, then add the boiled rice, the boiled lentils, the rose pepper and the thyme. Increase the heat while stirring heavily for half a minute. Then add the vegetable stock and boil for a few minutes until some of the liquid has evaporated and the mix starts to thicken slightly.
  4. Remove the pan from the stove and add the nutritional yeast, the xanthan gum, the salt and the teff and stir together thoroughly until it's evenly mixed and a little firm. Let cool slightly.
  5. Use your hands to shape small evenly-sized meatballs and place them in a baking tray. If the mix is too soft for rolling the meatballs then add a little more teff.
  6. Put the tray in the fridge for 20 minutes to set. In the meantime heat up the oven to 180 degrees.
  7. When the oven is hot place the meatballs in there and put the timer for 20 minutes. Then carefully roll them around once (other side up) and leave for another 10 to 15 minutes or until the outside has gotten a nice crispy texture. Serve immediately with mashed potatoes, red cabbage and gravy (or your personal favorite condiments). Enjoy!

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Comments

    • idahemmingssonholl says

      Happy new year! Please see the comment below on what’s in the gravy – I will soon be posting a proper recipe for it.

    • idahemmingssonholl says

      Hi there, I will create a proper recipe out of it, but in short: sweat onion, garlic, selleri and carrots in olive oil, add a little bit of corn flour (while stirring), a little thyme, high quality vegetable stock, simmer for a little bit, then blend on high sopped for a minute or so in a food processor. Bring back to the pot, simmer and flavour further with a little tamari (or other soy sauce), pepper, sweetener (i use maple syrup) and if you wish vegan cooking cream. I hope this works for you – a proper recipe will follow soon.

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