Vegan Swedish-style ‘meatballs’ recipe | Sainsbury`s Magazine

Ingredients

• 300g super-firm tofu, drained
• 100g stale bread, torn
• 60g pecans
• 1 x 400g tin black beans, drained and rinsed
• 1 tsp ground cinnamon
• 3 tbsp cranberry sauce, plus extra to serve
• 2 tbsp, plus 1 tsp dark soy sauce
• 4 garlic cloves
• 5 echalion shallots, peeled
• 800g floury potatoes, peeled and cut into 2cm chunks
• 4 tbsp vegan butter or margarine
• 100ml vegan white wine
• 1 vegan stock cube
• 250ml vegan cream (we used Oatly Creamy Oat Single Cream)
• steamed kale, to serve