Vegan Swedish TVP meatballs with Black Beans

Soak textured vegetable protein in vegetable broth for 10 minutes until rehydrated.

Drain and rinse black beans.

In a mixing bowl, combine soaked TVP, black beans, soy sauce, nutmeg, black pepper, and salt.

Heat olive oil in a skillet over medium heat and sauté until well combined.

Form mixture into small balls.

Heat additional olive oil in the skillet over medium heat.

Add meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.

In a separate pot, boil mashed potatoes until tender, about 15-20 minutes.

Drain and mix with vegan sour cream, salt, and pepper to taste.

Serve meatballs with mashed potatoes and a dollop of lingonberry jam.

Garnish with chopped parsley before serving.

Equipment Needed

Dietary

Allergens