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Swedish rice- and mushroom balls

with mashed potatoes and gravy
A dish inspired by the Swedish cuisine, with the gravy and sautéed mushrooms adding a delicious touch of creaminess to the vegan balls and puree.
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, celery, soya, gluten

Utensils:

Ingredients

Brown round rice

Mushrooms

Onion

Breadcrumbs

Dough mix

Red potato

Plant-based margarine

Soy cream

Ground nutmeg

Soy sauce

Rice flour

Vegetable broth

Garlic powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3902
932
24
4
157
21
13
25
0
1176

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Cook the brown rice in plenty of water for 20 minutes. Drain the water and set aside.
2.
Peel the potatoes and cut them into small cubes of 1cm. Place them in a pot and cover them with water. Bring the water to a boil and let it gently boil until the potatoes are tender (approx. 15 min.). Drain the water and mash it to a fine puree. Add a little less than half the cream, the plant-based margarine, nutmeg and salt and pepper to taste. Mix everything vigorously. Cover the puree and set aside.
3.
Wash the vegetables. Cut the mushrooms into quarters. Finely chop half an onion. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 1 minute. Add the mushrooms and sauté them for about 2 minutes until they brown. Put the vegetables in a mixing jar or bowl and add the dough mix, half of the breadcrumbs, the brown rice and season to taste. Blend the mixture with a hand blender to a smooth paste. Form balls the size of a meatball with your hands and roll them through the remaining breadcrumbs. Set aside.
4.
For the sauce: finely chop the remaining half of the onion and sauté it in a tablespoon of olive oil. Mix the cream with the rice flour until it is completely dissolved. Dissolve the vegetable broth in 400ml of hot water. Add the soy sauce, cream, broth and garlic powder to the onions. Let it cook over low heat for 3 minutes until the sauce thickens. Try the sauce and season to taste.
5.
Heat 2 tablespoons of olive oil in a frying pan and cook the meatballs until golden brown.
6.
Place the potato mash on a plate, add the meatballs and finish with the sauce.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3902
932
24
4
157
21
13
25
0
1176
kJ
kcal
g
g
g
g
g
g
mg
mg