Swedish 'Meatballs' with Cauliflower Purée and Gravy
TM6 TM5

Swedish 'Meatballs' with Cauliflower Purée and Gravy

4.3 (4 ratings)

Ingredients

'Meatballs'

  • 120 g rolled oats (see tip)
  • 5 sprigs fresh parsley, leaves only
  • 5 sprigs fresh thyme, leaves only
  • 100 g dried green lentils
  • 300 g water
  • 3 garlic cloves
  • 100 g onions, quartered
  • 20 g olive oil
  • 150 g chestnut mushrooms, halved
  • 1 - 2 pinches fine sea salt, to taste
  • ¼ tsp ground black pepper
  • ¼ tsp ground nutmeg

Cauliflower Purée

  • 500 g water
  • 300 g potatoes, peeled, sliced (5 mm)
  • 700 g cauliflower, cut in small florets
  • 100 g soya milk
  • 50 g olive oil
  • 1 - 2 pinches fine sea salt, to taste

Gravy

  • 1 garlic clove
  • 40 g onion, quartered
  • 20 g olive oil, plus 1 Tbsp for frying
  • 400 g water
  • 200 g soy cream
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), gluten free, crumbled
  • 2 Tbsp cornflour, mixed with 2 Tbsp water
  • 1 Tbsp Dijon mustard
  • 1 pinch fine sea salt
  • ¼ tsp ground black pepper

Nutrition
per 1 portion
Calories
2690.5 kJ / 643.1 kcal
Protein
19.1 g
Carbohydrates
72 g
Fat
32.7 g
Saturated Fat
4.2 g
Fibre
12.8 g
Sodium
311.1 mg

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