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Kottbullar: Swedish Meatless Balls (Vegan)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.21
Energy (kCal)1971.12
Carbohydrates (g)10.274
Total fats (g)218.11
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft. | 2. Drain water from potatoes (saving the water to make gravy), mash and let cool. | 3. In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown. | 4. Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water. | 5. When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions. | 6. Mix together and roll into small balls. | 7. Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F. | 8. While the meat(less) balls are cooking, make a vegetarian gravy. | 9. Pour over the balls and continue cooking for an additional 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 -4 - - - -
    vegetable bouillon cube 1 vegetable - - - -
    almond 1 cup ground 1927.12 0.0 0.0 218.0
    flax seed 4 tablespoons ground - - - -
    salt pepper - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    olive oil 4 -5 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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