I wish you all a very happy new year 2021. Have you had the courage to make good resolutions? For me, the only one could be to continue to delight us, and at the same time, to delight you. This year again, I will continue to offer you delicious sweet and savory dishes. Seasonal fruits and vegetables will certainly be more and more present throughout the year.
For this beginning of the year, I wanted to focus on some vegetarian recipes. I took advantage that my daughter was there during the holidays to try out some new ways to cook without meat. I assure you that it is quite possible. I really hope that these recipes will please everyone.
They wanted to taste the Swedish meatballs, which I serve with a delicious sauce, mashed potatoes and cranberries. My traditional recipe is here. And I love it! So I have iti resumed in broad outline by simply replacing the meats with lentils and mushrooms. When I vegetate a recipe, I absolutely do not try to copy a taste. No, these dumplings have their own taste. The lentils are present, and it’s delicious. Of course, you have to appreciate the lentils.
So that they hold up well when cooked, I preferred to opt for the oven. It’s perfect. Once cooked, they can easily be added to the sauce.
As an accompaniment, I prepared raw cranberries, rårörda lingon. It’s incredibly easy to make, as all you have to do is let the lingonberries thaw after you’ve sweetened them slightly. A few mashed potatoes, and a delicious sauce make this dish a treat that will certainly please everyone.
Vegetarian Swedish Meatballs:
Rårörda lingon :
250g frozen cranberries
Mix the cranberries and the sugar.
Allow to thaw, stirring occasionally.
400g drained lentils (1 jar)
400 g button mushrooms
1 clove of garlic
1 tbsp mustard
In a skillet, sauté the finely chopped onion in a little oil.
Add the cleaned and coarsely chopped button mushrooms. Stir regularly.
Once the mushrooms are nicely browned, add the grated garlic and cook for a few more minutes.
Put this preparation in a small blender, and reduce into small pieces, without mashing.
In a bowl, mash the lentils with a fork. It is also not necessary to have a mash. There may be whole lentils left.
Preheat the oven to 180°C.
Add the cooled mushroom mixture, breadcrumbs, egg and mustard. Season and mix.
Make about twenty meatballs and place them on a baking sheet.
Brush them with a little oil.
Bake them for about 25 minutes.
Meanwhile, prepare the sauce.
1 tbsp cornstarch
300ml vegetable stock
1 tbsp soy sauce
2 tbsp heavy cream
In the stove which was used to cook the mushrooms, add the broth, the cornstarch diluted with a little water and the soy sauce.
Simmer for about 10 minutes, stirring occasionally. The sauce will thicken and become thick.
Add the cream, and simmer for a few more minutes.
When the meatballs are cooked, put them in the sauce.
Serve immediately with mashed potatoes and cranberry sauce.
To finish: take advantage of the period to buy several bags of frozen cranberries. You will have this for the year.
Since I didn’t have any breadcrumbs, I simply mixed a few slices of bread and left them to dry in the cooling oven.
Use this meatball recipe with other sides.