Beef croquette & cream sauce | Persiljejärpar | Vegan-Gluten free

Hello my lovelies! During a conversation with my mum she and I was discussing food and she asked me if I remembered when she used to make beef croquette that had both the gravy and the beef croquette in a bag which you boiled and I do recall them and I do remember enjoying them back then and so did she. It had me thinking about beef croquette's and how long ago it was I actually had them, you since they stopped producing the ones my mum mentioned we kind of stopped having them in our household and I of course couldn't help but to think if I could make these work vegan.

Serves 4-6 people.

What you need for beef croquette:

400g soy mince

1 dl (0.4 cup) breadcrumbs

1 dl (0.4 cup) fresh parsley

1 1/2 dl (0.6 cup) cream

2 tbsp nut butter

1/2-1 tsp salt and pepper

1 large onion

Vegan butter for frying

What you need for cream sauce:

3 dl (1.2 cup) cream

1-2 dl (0.4-0.8 cup) water

1 cube of vegetable stock

1 tbsp blackcurrant jelly

1 tsp tomato purée

A splash of soy

A pinch of salt and pepper

What you need for roux:

2-3 tbsp cornstarch

3-5 tbsp water

Begin with chopping your onion and parsley and in a bowl add them along with your soy mince, breadcrumbs, cream and seasoning. Massage the ingredients until incorporated properly once it looks good add your nut butter and massage it until it becomes nice and sticky this will help the mince hold it's shape.

I serve these with small potatoes so if you wish to do that as well now would be a good time to bring water to a boil and pop some peeled potatoes in.

Place a pan on the stove and bring it to medium high heat while we begin to shape our "järpar" the shape we are going for looks like an oval "meatball" you should get around 10-15 "järpar" out of this mince.

Now add some butter into your pan and gently add the "järpar" into the pan, frying each side for about 2-3 minutes and once done remove them out of the pan as we will use the pan for our sauce.

Now into the pan add cream, water and a vegetable stock and stir until the cube has dissolved once dissolved add blackcurrant jelly, tomato purée and seasoning and stir until the sauce looks smooth.

In a jar add cornstarch and water and give it a big old shake, this is our roux and will help thicken our sauce, pour it in while stirring and allow to cook for a while to help reduce the flavour of the flour. Once the sauce looks nice and thick add a splash of soy to bring a lovely brown colour to the sauce and now place the "järpar" back in giving them a slight heating up and then your food is ready to be served!