Start by grinding the oats. To do this, place them in a high-performance mixer or in a food processor.

Cook the bulgur and rinse the black beans.

Now put the oat flour, baking powder, beans, flaxseed, tomato paste, water, and molasses in a food processor until you have a coarsely chopped mass.

Now add all the ingredients except for the bulgur and mix it with the pulse function until everything is mixed. Now fold the bulgur under the beans.

Preheat the oven to 400°F (200°C). Take a tablespoon and take one tablespoon worth of dough. Now form balls approx. 1 inch (2.5 cm) in size. Place these on a baking sheet lined with parchment paper and bake them for about 30 minutes in the preheated oven. Take them out of the oven and let them stand for about 5-10 minutes.

Now prepare the cream sauce. To do this, dice an onion and the garlic cloves very finely. Sauté them in a pan until golden brown. Always add a sip of water when you notice the bottom is turning brown.

Blend the cashews with the vegetable broth and almond milk in a high speed blender to a cream. There shouldn't be any pieces left.

Add the cream with the remaining ingredients to the onions and stir well. Season it again with coconut aminos, pepper and sea salt. Let it boil briefly until the desired consistency is achieved.

Now add the slightly cooled Köttbullar to the sauce.