Vegan Swedish Meatballs

Meat balls

500g chestnut mushroom

250g  cooked  puy lentil  

100g Oats 

1 teaspoon nutmeg

1 teaspoon salt

½ teaspoon cracked black pepper 

Drizzle of extra virgin olive oil

Slice and cook the mushroom, and place in food processor, add the drained puy lintel and oat, with nutmeg, salt black pepper, mix for 1 min, then take out and ball in aprox. 2.5cm ball, place on baking tray with a drizzle of the olive oil , and place in 200C oven for 6 min.

Mushroom Almond Sauce 

500g sliced chestnut mushroom 

¼ cup Balsamic vinegar

1 sliced Onion 

4 cloves of Garlic minced

1 tablespoon Paprika 

2 cups Almond milk or any plant based milk 

2 tablespoon Vegan butter

2 tablespoon Flour /GF flour 

½ tablespoon Salt

½ tablespoon Black pepper 

In a hot pan melt the vegan butter and add the sliced onion, cook for a min, then add the sliced mushroom garlic, cook for 2 min or until the mushroom wilts, add the paprika and the balsamic vinegar, cook for 2 min, then add the flour and let it absorb the oils and liquids from the mushrooms, add the almond milk, salt black pepper, cover and let cook on low heat for 3 min.

Sweet potato mash 

2 small Sweet potato in oven with skin cooked until soft and then mashed 

Kale salad

200g picked Kale 

¼ cup Apple side vinegar

2 tablespoon Extra virgin olive oil

1 teaspoon Salt

Decoration / extra flavour 

Pomegranate molasses 

Chopped parsley