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Let's make some vegan Swedish meatballs.

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Start with peeling the potatoes for the mash.

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Chop them up and boil them soft.

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Mix lingonberries with sugar and put aside.

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Whisk together vinegar, water, 
sugar and white pepper for the cucumber pickle.

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Slice a cucumber into thin slices, 
salt generously and set aside.

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All right, on to the meatballs.

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Chop an onion finely.

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Mix it into the shapeable vegan mince,

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season with crushed allspice,
mustard, soy sauce,

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broth, vegan cream and black pepper.

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Mix well, then shape the vegan meatballs.

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Heat up a frying pot
with loads of vegan butter.

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Add the meatballs and fry them

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until they're firm enough and brown and beautiful.

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Back to the mash. 
Press the potatoes and season with salt,

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nutmeg, white pepper. 
Add vegan butter and begin creating a stir

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until you get a good consistency.

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Press the salty water

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out of the cucumbers
and put them into the pickle.

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Finally, the sauce. Add juniper
berries, thyme, vegan creme, broth,

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soy sauce and some of the sugary
lingonberries to the pan

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and let it all boil together for a minute.

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Plate everything together in a deep 
dish to hold the sauce and then enjoy.

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Just like we do it at my restaurant!