Vegan meatballs – Food Pharmacy


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Vegan meatballs

Today we’re going to fry meatballs. Or maybe not fry, so much as just place them on a plate in the oven. And if you’re going to get specific about words, it’s not meatballs exactly that we’re cooking, but in fact, vegan look-a-likes. But besides that, almost everything said in the first sentence is true.

Usually, we’re not that into recipes with long tables of content, but in this case we appreciate it, because the contents involve so many different vegetables.

(30 pieces)

1 yellow onion
2 garlic cloves
1 small piece ginger
2 carrots
1 cup green peas
1 can or jar of chickpeas
1 bouquet of kale
1/4 cup almond flour
4 tablespoons arrowroot
1 1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon of allspice
freshly ground black pepper

Start by setting the oven to a little over 200 degrees Fahrenheit (or 100 degrees Celsius). Grate the yellow onion, garlic, ginger, and carrot with a grater. Put all of that together with the rest of the ingredients in a blender and blend away.

Any kids around? Call them over. Offer them a crown (Swedish for dollar) per rolled meatball. If the kid gets done and asks for a dozen crowns, point to the crowns of the trees outside the window and laugh (the child might not).

Put the meatballs on a baking plate and place in the oven. Cook until they turn a golden color and form a little crust. Apologies, but as usual we forgot to keep track of time so we’re not sure how long it took. Maybe … an hour? Well, they came out great anyway.

If you plan to freeze the meatballs, you can remove them from the oven a little earlier and let them cool off before freezing. That way when it’s time to eat them, you can just heat them up again in the oven without the risk of causing them to dry out or lose flavor.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in English, German, or Polish. And our cookbook in Swedish. And buy professor Bengmark’s Synbiotic15.



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