Veganska julköttbullar på två sätt

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With less than a week until Christmas, how’s your menu planning going? This year, we’re not hosting Christmas but instead bringing some items to my stepsister’s house. Last year, we had 15 people at our house (which is quite roomy for us but certainly a little tight when the whole crew comes over) and it was our first ever Christmas that we hosted. Needless to say, we went completely over the top with everything. Number of dishes (way too many). Amount of each dish (way too much). Number of “classics” no one even likes (at least a handful). We ate Christmas leftovers for a week and learned a big lesson. So. This year, we’re not planning a whole spread. We’ve instead handpicked a few of our favorites (such as these Ginger-y Brussels Sprouts with Hazelnuts and this Slow Cooked Green Kale) that we’ll bring, and when it’s time for us to host again (maybe next year?), we – hopefully – won’t repeat the mistakes of last year. But enough about that. How are you celebrating the holidays? At home, at someone else’s, by doing something by yourself? If you’re cooking, what are your go-to’s, your favorites, your classics?

A traditional part of the Swedish Christmas spread (and one that people actually like a lot) is meatballs. Relatively small, very moist and with a hint of allspice, they please young and old alike. I’ve obviously opted out of having these for the past 18 years or so, but we haven’t really nailed a plant based counterpart – until this year. Previous attempts have lacked flavor, scrumptiousness (a new favorite word) and good consistency. I want them to be so yummy you won’t be able to resist picking one up to munch on when frying them, so yummy they’re good by themselves and won’t need to be masked by a gooey sauce (that’s allowed too, but it shouldn’t be needed). I think these check the boxes. Mike does as well. He’ll probably sneak in a traditional meatball too, but you know what? I’ll love him just the same. He doesn’t but labels on his eating and is one of the most balanced people I know, and I respect him hugely for both.

Naturally, both of these balls work all year round. If allspice feels a little too much holiday-esque, just omit. Black pepper is a nice replacement, or I bet even a dash of smoked paprika or chipotle pepper would be great. For us vegetarians and vegans, these balls are nutritional powerhouses – they’re also easy to eat many of, which comes in handy if you’re, let’s say, putting in many kilometers right now and really need to make sure you meet your energy demand. Pairings are endless – they obviously work great as a part of a spread, but mashed up, topped with some veggies and rolled up into a wrap… ah, a leftover dream. Added to a salad of some sorts, stirred into a bowl of pasta and sautéed vegetables, eaten straight up – you choose. And the choice is yours as to which recipe to go for – the lentil ones have little bit more of a bite and feel wonderfully whole food-y, while the soy ones really do resemble the real deal and have that… mouth-watering thing going on. Either way, it’ll be great. So. From all of us to all of you – merry neatball* making.

*Neatball has popped up as a popular term for no-meat meatballs. I’m not completely sold but I’ll admit it sounds pretty cute (and it’s quite handy).

For recipe in English, click here: Christmas Vegan Meatballs – Two Ways

Sojabullar

25-30 st. bullar

100 g (1 st. mellanstor) gul lök, finhackad
300 g fryst sojafärs
15 st. kryddpepparkorn, eller ca. 1/4-1/2 tsk malen
1/2 dl havregrädde (10-15% fett)
3/4 msk sojasås
45 g (1 dl) naturella valnötter, (väldigt) finhackade
1/2 dl ströbröd
En nypa malen kryddnejlika
1 1/2 msk potatismjöl

1. Fräs löken mjuk (ca. 10 min) i 1/4 tsk salt  och en skvätt rapsolja på mellanlåg värme. Rör ofta för att förhindra att det bränns vid. Under tiden, mal kryddpepparn i en mortel. 
2. Tillsätt sojafärsen och låt den tina upp. Rör sedan ner kryddpepparn, och fräs vidare i ett par minuter. Tillsätt därefter havregrädden, och ta stekpannan från värmen någon minut senare.
3. Lägg sojablandningen i en stor skål. Blanda ner valnötter, ströbröd, sojasås och en nypa nejlika och rör runt ordentligt. Tillsätt sedan potatismjölet och se till att det blandas in väl.
4. Rulla bollar och lägg på en tallrik. Hetta upp lite rapsolja i en stekpanna, och stek bollarna på medelvärme i ca. 10 min. Skaka pannan ofta, så att det blir fin färg runt om. Servera direkt, eller värm på vid senare tillfälle.

Linsbullar

25-30 st. bullar

180 g (2 dl) torkade svarta linser, sköljda
2 tsk buljongpulver
70-80 g (1 st. liten) lök, finhackad
1 1/2 dl naturella valnötter, (väldigt) finhackade
1/2 dl havregrädde (10-15% fett)
3/4 msk sojasås
3/4 msk senap
15 st. kryddpepparkorn, eller ca. 1/4-1/2 tsk malen
En nypa malen kryddnejlika
Knappt 1 msk potatismjöl

1. För att tillaga linserna: lägg linser, 2 dl vatten och buljongpulver i en kastrull. Koka upp, och sjud sedan på låg värme i ca. 20 min eller tills färdigkokta. Sätt åt sidan.
2. Under tiden, fräs löken mjuk (ca. 10 min) i 1/4 tsk salt  och en skvätt rapsolja på mellanlåg värme. Rör ofta för att förhindra att det bränns vid. Medan löken steks, mal kryddpepparn i en mortel.
3. Placera alla ingredienser utom potatismjölet i en stor skål – linser, lök, valnötter, havregrädde, sojasås, senap och kryddorna. Rör runt ordentligt. Tillsätt sedan potatismjölet och se till att det blandas in väl.
4. Rulla bollar och lägg på en tallrik. Hetta upp lite rapsolja i en stekpanna, och stek bollarna på medelvärme i ca. 10 min. Skaka pannan ofta, så att det blir fin färg runt om. Servera direkt, eller värm på vid senare tillfälle.