WorldVegan Saturday: D is for Denmark

Danish cuisine, originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls) with mustard sauce and trimmings.

This dish relies heavenly upon meat substitutes. Its high in fat and sodium but everything in moderation, right? These meatballs are a perfect dish to bring to any potluck. They will be quickly devoured by Meat lovers and VegHeads alike.



FRIKADELLER
1 package Gimme Lean Sausage
6 oz vegan burger crumbles
1/2 cup cracker crumbs (saltines)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp basil
1/4 tsp salt
dash of pepper
2 Tbsp olive oil
  1. Preheat oven to 350
  2. Combine all ingredients in a bowl or electric mixer.
  3. Form into any size balls you like. Cook until the meatballs brown and firm. Serve with cream sauce below.
Frikadeller served with cream sauce, fried cabbage, and brown basmati rice

CREAM SAUCE
1 cup of vegetable stock
1/4 cup vegan cream cheese
1/4 cup vegan sour cream
salt, pepper and nutmeg to taste
  1. Bring stock to a boil. Add cream cheese and sour cream. Whisk until smooth. Add cornstarch and water to thicken. Season to taste.

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