Vegan Kjøttkaker: Norwegian Lentil Cakes With Gravy

I still remember my first trip to Norway. The breathtaking fjords, the vibrant cities, and the warmth of the people left an indelible mark on my soul. But amidst all the natural beauty and cultural experiences, it was the food that truly captivated me. While I, at the time, wasn’t vegan, I now look back and wish I could partake in some of the traditional dishes again. That longing is why I embarked on this culinary adventure, to recreate a beloved Norwegian classic with a plant-based twist.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Yield: 10-12 patties
• Dietary Type: Vegan

Ingredients

• 1 cup lentils (brown or green work best)
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 1/2 tablespoons cornstarch (or potato flour)
• 3/4 cup plain unsweetened soymilk (approximate, adjust as needed)
• 2 tablespoons Earth Balance (or 1-2 tablespoons olive or canola oil for frying)

For the Gravy:

• 2 cups plain unsweetened soymilk
• 2-3 tablespoons cornstarch
• Salt and pepper, to taste
• 2 tablespoons onion, finely chopped

Equipment Needed

• Large pot
• Food processor
• Medium bowl
• Skillet
• Saucepan
• Slotted spoon

Instructions

1. Begin by preparing the lentils. In a large pot, bring 2-3 cups of water to a boil. Add the lentils, reduce the heat to low, and simmer for approximately 30 minutes, or until the lentils are tender. Once cooked, thoroughly drain any excess water.
2. Next, transfer the cooked lentils to a food processor. Add the salt, pepper, nutmeg, ginger, and cornstarch (or potato flour). Pulse the mixture several times to roughly chop and combine the ingredients.
3. Continue processing until you achieve a sticky, somewhat pasty consistency. It’s perfectly fine, and even desirable, if some whole lentils remain in the mixture. This adds texture and character to the final product.
4. Scrape the lentil mixture into a medium-sized bowl.
5. Gradually add the soymilk to the seasoned lentil mixture, mixing well after each addition. You may not need the entire 3/4 cup; the goal is to create a mixture that holds its shape but isn’t overly wet. The cornstarch or potato flour will act as a binder.
6. Using your hands, form the lentil mixture into small patties. You should be able to create about 10-12 patties.
7. Heat Earth Balance (or olive/canola oil) in a skillet over medium heat. Place the patties in the skillet, ensuring not to overcrowd it. Cook the patties for approximately 6-7 minutes on each side, until they are nicely browned.
8. Authentically Norwegian cooking often involves a “milk wash” or simmering the meatcakes in milk. To replicate this vegan-style, bring the soymilk to a boil in a saucepan, then reduce to a low simmer.
9. Carefully place the browned patties in the simmering soymilk. Allow them to simmer on low heat for 10-15 minutes. This step helps to further tenderize the patties and infuse them with flavor.
10. Using a slotted spoon, carefully remove the patties from the soymilk and set aside. Do not discard the soymilk if you intend to make the gravy!
11. To prepare the gravy, in a small bowl, blend 1-2 tablespoons of cornstarch with a little cold water to create a slurry.
12. Add the cornstarch slurry to the soymilk used to cook the patties. Add the finely chopped onion, season with salt and pepper to taste, and stir continuously over medium heat until the gravy thickens.
13. Serve the lentil kjøttkaker warm, accompanied by boiled potatoes, peas, and lingonberry sauce (available at IKEA!).

Expert Tips & Tricks

• For a richer flavor, try sautéing the chopped onion in a bit of Earth Balance before adding it to the gravy. This will bring out the onion’s sweetness and add depth to the sauce.
• If you find that your lentil mixture is too wet, add a little more cornstarch, one tablespoon at a time, until you achieve the desired consistency.
• Don’t be afraid to experiment with different spices and herbs. A pinch of dried thyme or rosemary can add a lovely savory note to the patties.
• To ensure even cooking, avoid overcrowding the skillet when frying the patties. Cook them in batches if necessary.
• If the gravy is too thick, add a splash of soymilk to thin it out. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Serving & Storage Suggestions

Serve the vegan kjøttkaker hot, preferably with a side of boiled potatoes, steamed peas, and a generous dollop of lingonberry sauce. A sprinkle of fresh parsley adds a touch of freshness and visual appeal.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently pan-fry them, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave them. The gravy can also be stored separately in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

While not recommended for long-term storage, the cooked patties can be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating. Freezing the gravy is not recommended, as it may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	750mg	32%
Total Carbohydrate	40g	15%
Dietary Fiber	10g	40%
Sugars	5g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure you are using cornstarch or potato flour, as specified. Many brands are naturally gluten-free, but always check the label.
• Nut-Free: This recipe is naturally nut-free as written. Always double-check the labels of your soymilk and Earth Balance to ensure they are produced in a nut-free facility if necessary.
• Different Legumes: While lentils are ideal for mimicking the texture of ground meat, you could experiment with other cooked and mashed legumes like chickpeas or kidney beans. Be mindful that this will alter the overall flavor.
• Spice It Up: Add a pinch of red pepper flakes to the lentil mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can prepare the lentil patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. The gravy can also be made in advance and reheated when ready to serve.

Q: Can I use a different type of non-dairy milk?
A: Absolutely! Any unsweetened, plain non-dairy milk will work in this recipe. Soymilk is recommended for its neutral flavor and protein content, but oat milk or almond milk are also suitable options.

Q: What if my patties fall apart while cooking?
A: This usually indicates that the mixture is too wet. Add a tablespoon or two of cornstarch to the mixture and mix well before forming the patties.

Q: Can I bake these instead of frying them?
A: Yes, you can bake the patties in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.

Q: What can I serve these with besides potatoes and peas?
A: Mashed sweet potatoes, roasted root vegetables, or a simple green salad are all excellent accompaniments to these vegan kjøttkaker.

Final Thoughts

Embrace the spirit of kos, the Norwegian concept of coziness and well-being, as you embark on this culinary adventure. Crafting these Vegan Kjøttkaker is more than just following a recipe; it’s about connecting with a culture, honoring tradition, and nourishing your body and soul with wholesome, plant-based goodness. Gather your ingredients, invite friends and family, and savor the delicious flavors of this classic dish, reimagined for a compassionate and sustainable lifestyle. Don’t hesitate to share your creations and adaptations – the joy of cooking lies in the sharing!