euphoricvegan.com

Swedish Vegan Meatballs & Gravy | Serves: 4 | Time: 30 mins You'll need       

1 large baking tray Grease-proof paper Baking dish 1 large saucepan 1 medium saucepan Wooden spoon/ spatula Blender

Ingredients Gravy:         

1/2 cup cashews 1 1/2 cups water 1 tbsp plain flour 1 tsp herbamare seasoning 1 Worcester sauce 1/2 tsp onion granules 1/2 tsp yeast extract 2 bay leaves pinch black pepper

Chips:   

2 large baking potatoes 1-2 tsp olive oil Pinch salt & pepper

To serve:   

2-3 cups frozen peas Lingonberry sauce 20 vegan meatballs - I used Sainsbury's

euphoricvegan.com

Method 1. Pre-heat the oven to 200° C and line a large baking tray with grease-proof paper. 2. Wash and thinly slice the potatoes into thin-cut chips. Place on the baking tray, lightly drizzle with oil, sparingly season with salt and pepper, mix together, spread out and bake for 20-25 minutes. Keep an eye on the chips and turn on the baking tray a few times throughout the cooking period. 3. After 10 minutes, put the meatballs in the baking dish and bake for 15 minutes, turning over half way through. 4. To make the gravy: add the cashews, water, flour, herbamare seasoning, Worcester sauce and yeast extract to the blender, blitz until smooth. Pour the gravy into a large sauce pan, add the bay leaves, season with pepper and heat on a medium temperature until the mixture thickens, add more water if desired. Once the meatballs are cooked, transfer them into the gravy pan and gently stir to combine. 5. To cook the peas, add to a saucepan on a medium heat and keep stirring until they are piping hot. 6. Serve up the meal onto 4 plates with a large spoonful of lingonberry sauce and enjoy! Cassidy xx