vegetarian swedish meatballs

Vegetarian Swedish Meatballs over
Garlic Mashed Potatoes w/ Roasted Brussels Sprouts
& Light Life Vegetarian Bacon

Ingredients

for gravy:
9-12 vegetarian meatballs (see recipe)
1/4 c sour cream
salt, pepper, dry parsley, onion powder, garlic powder, ground ginger, ground cloves (to desired taste)
1 T soy sauce
3 T flour
16 oz water (more/less, as necessary)
2 T butter or margarine
1 T vegetable oil
3 mushrooms sliced
1 small onion chopped
vegetable oil for saute

Process

Saute onions and mushrooms in a medium to large skillet. Remove and drain. Without wiping the skillet (save the yums!) add butter and 1 T vegetable oil. On high heat allow the skillet to lightly smoke but without burning while mixing 8 oz of water with flour. Stir into skillet with whisk and add more water as needed. Add soy sauce. Add sour cream. Season and taste to your desired flavor. Add sauteed mushrooms and onions. Stir. Add meatballs. Simmer for 10-15 minutes on low heat, covered.

Serve over mashed potatoes or egg noodles. I preferred mash potatoes because I do not eat enough whole grain egg noodles to make it worth stocking. Three meatballs makes a serving. This recipe will make 3-4 servings, depending on the size of your meatballs.

to make meatless meatballs:

Ingredients

2 celery ribs diced

2 green onions diced

½ cup chopped carrots diced

¼ cup diced green pepper

8 oz. pkg. mushrooms optional

3 garlic cloves or 3 T of minced garlic

1 c quick oats or oat flour

3 T cornstarch

1-2 slices of ground wheat bread

2-3 cups of dry TSP

1-2 cups cooked brown rice

2 T Vegetable Broth (powder)

2-3 cups hot water

3 T soy sauce

2 T Dijon mustard

2 T ketchup

Salt, pepper, basil, etc. and whatever herbs you want to add.

Vegan eggs (or the equivalent in egg replacement) dry flax option

[ to make vegan egg, mix 3 T of ground flax to ¼ cup hot water]

Process

Preheat oven to 400 degrees. Dissolve bouillon in water set aside to cool. Dehydrate TSP in bouillon broth.  Chop veggies and sauté in veg. oil. Allow to cool. Combine all other ingredients until well incorporated. Brush lightly with olive or veg. oil. To form meatballs use a melon ball scoop or a tablespoon to form round balls into lightly oiled miniature cupcake tin. The mini tin makes 24 at a time. Brush each meatball with oil. Place in oven. Bake for 15 minutes. Check to see if balls have solidified. Turn each and bake for an additional 10-15 minutes.

Meatballs will be brown and firm. Oven temperatures vary so monitor your cooking time. Recipe will make 3-4 dozen.

Enjoy!