Swedish "meatballs" with smashed potatoes

1. First, wash the potatoes thoroughly and place them in a pot with water over the top. Bring the water to a boil and cook the potatoes for 15 minutes while the oven preheats to 200°C (fan oven).
2. In the meantime, you can also bring the soy strips and vegetable stock to a boil in a second pot for the meatballs and simmer for 5-10 minutes until the liquid has evaporated.
3. Next, drain the potatoes, spread them on a baking sheet, and mash them with a glass. Mix the oil and seasonings in a small bowl and coat the potatoes. Then, bake them in the oven for 30–35 minutes.
4. This cucumber salad is quick to prepare: peel, wash, and slice the cucumbers, and chop the dill. Combine the vinegar, sugar, and salt in a large bowl, then stir in the cucumber slices and dill. Then refrigerate the salad until ready to serve.
5. To prepare the meatballs, peel and finely chop the onion and garlic, and fry them in a little oil until translucent. Add both to the cooked soy chunks in the pot. Now add the flour, salt, nutmeg, Worcestershire sauce, and breadcrumbs.
6. Let this mixture rest for a bit while we prepare the sauce. Melt the vegan butter in a saucepan and whisk in the flour to form a roux. Then stir in the vegetable stock, cream, soy sauce, and mustard, and season with salt and pepper. The sauce can be reduced slightly over medium heat.
7. Finally, form 16 meatballs from the meatball mixture. Heat some oil in a pan and fry the meatballs until nicely browned on each side. This takes 5–6 minutes, then they're ready to serve.

If you liked this recipe, you can buy my second cookbook PLANTIFUL COOKING here (German only)