Peel and finely dice 1 onion.

Melt the butter in a frying pan and gently fry the onion. Add the ground cloves, bay leaf and stock powder, and continue cooking for about 5 minutes. Remove the bay leaf, add the soya mince and fry for a further 5 minutes. Set aside and leave to cool slightly.

Finely chop the parsley and mix it into the slightly cooled mixture.

Squeeze out the soaked bread by hand and add it to the soya mixture. Season the mixture with 2 teaspoons of salt and ¼ teaspoon of pepper, cover and leave to cool in the fridge.

For the mushroom sauce, clean the button mushrooms and slice them thinly. Peel the second onion and chop it finely.

Heat 1 ½ tablespoons of oil in a frying pan and fry the onion until translucent. Add the mushrooms and fry for 2–3 minutes. Deglaze with the apple juice. Allow to reduce slightly, stirring continuously.

Stir in the base sauce and the cream alternative, season everything with 1 teaspoon of salt, 2 pinches of pepper and nutmeg, and allow to reduce.

Remove the köttbullar mixture from the fridge and shape into walnut-sized balls.

Heat 2 tablespoons of oil in another frying pan and fry the balls in batches over a high heat.

Add the köttbullar to the mushroom sauce. Reheat.