Vegan Swedish Beyond Meatballs Recipe 375 Food

SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)

Steps:

• In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
• Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
• Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
• Put your oven on to 350 degrees.
• Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
• In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
• Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
• Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.

VEGAN SWEDISH BEYOND MEATBALLS RECIPE - (3.7/5)

Steps:

• Sauté the finely diced onion in 2 tablespoons Earth Balance over medium high heat until soft. Remove and allow to cool. In a mixing bowl, mix the bread cubes with the cashew cream, only adding a bit of the cream (or soy cream) at a time until the bread becomes moist, not saucy. Set aside for about 10 minutes or so. Add the onions to the bread mixture along with all of the remaining ingredients and seasonings for the meatballs. Simply pinch off and round each meatball with your hands. Try and keep them somewhat uniform. Apply medium pressure with balling so they will not break apart while cooking. Heat 6 tablespoons of Earth Balance in a large sauté pan over medium heat. When the butter has melted, start browning your meatballs. DO NOT CROWD! Do the browning in batches. Use care when turning them so they do not fall apart. Sing to them. Tell them how lovely they are. Remove each batch as the are browned on all sides. Use a slotted spoon to remove them as you want to keep the butter and drippings in the pan for the sauce. You may have to add more butter if most is gone or if it tastes burnt. You want to keep the equivalent of 6 tablespoons of butter in the pan. Slowly whisk in your flour. Stir constantly until it looks like a golden caramel color. Remove from heat. Heat your veggie stock. Once it has a light steam to it, replace your butter/flour to the burner and whisk in the veggie stock. Stir constantly. Add in your mushrooms and keep whisking. Reduce the heat and add your meatballs. Cover and simmer until the sauce thickens. If it thickens too much, add a bit of creamer or veg stock by whisking. Keep an eye on it. Turn your meatballs, grab your dry sherry and splash some in while whisking vigorously. Can you smell it? Yum! Now remove from the heat once the gravy is the thickness you desire. Using a slotted spoon, remove the balls and plate them over your pasta or rice. Add the vegan sour cream while still whisking vigorously. Once well blended and gorgeous, ladle over the meat balls and serve with style and grace to your friends or family. I like to top mine with just a whisper of chopped cilantro and some Lingonberry sauce on the side.