Bring a pot of rice to boil (if using basmati rice you want around 300ml water)
Start by melting the plant based butter in a deep frying pan then add the plant based meatballs, fry for around 6-7 minutes then remove the meatballs and set aside (leaving the flavoured butter in the pan)
Then add the cream, milk, cornflour, mustard, pepper, tamari, garlic and whisk together
After a few minutes stirring on a low heat (it'll give it time to thicken) season with salt, taste test and add a little more cornflour or milk depending on how thick or thin you like the texture of the gravy
Add the meatballs back to the gravy and top with lingonberry jam, chopped parsley and add the cooked rice
Add another pinch of black pepper and salt to each bowl full and enjoy!