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swedish meat balls with gravy vegan

Desciption

adapted from a recipe found at http://www.grouprecipes.com/103768/vegan-swedish-meatballs.html. that one uses a whole 2 cups worth of soy creamer...granted, that would make it deliciously creamy, i tried to lighten that up a bit (you could adjust the broth-creamer ratio as you wish). i also changed the meatballs up by using tvp instead of a packaged sausage product which we just can't find where i live.

Tags

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Nutritions

  • Carbohydrates: 319.2
  • Fats: 32.0
  • Dietary Fiber: 12.0
  • Minerals: 14.0
  • Proteins: 16.0
  • Vitamins: 23.0
  • Water: 8.0

Steps

  1. In a medium bowl combine the breadcrumbs with the soy or rice milk
  2. Set aside
  3. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry tvp
  4. Mix together well and let the tvp absorb for a few minutes
  5. While that sits
  6. Dice up your onion
  7. Mix together the breadcrumb mixture with the tvp
  8. About 2 tbsp of the onion
  9. The parlsey flakes
  10. Garlic powder
  11. Nutmeg
  12. Salt and pepper
  13. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is
  14. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth
  15. Maybe a few tablespoons
  16. I find pushing down with the spoon as you mix helps to combine everything
  17. Form into balls
  18. 1 1 / 2 inches in diameter
  19. Heat up the oil in a saute pan
  20. Add in the "meat" balls and brown on all sides as best you can
  21. When complete
  22. Place them into a casserole dish and set aside
  23. Put your oven on to 350 degrees
  24. Clean out your saute pan of any bits and then return to medium heat
  25. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent
  26. In a bowl whisk together 1 / 3 cup soy creamer with the corn starch
  27. "mix in 1 1 / 2 cups veggie broth
  28. Or less if youre using more creamer
  29. Along with the nutritional yeast and a pinch of nutmeg"
  30. Pour the broth mixture into the pan with mushrooms & onions
  31. Bring up to a gentle boil
  32. Stirring well to get a smooth sauce
  33. Turn heat down and let it simmer for just a few minutes
  34. Add in some braggs for flavour or colour if you choose
  35. Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly
  36. Serve over noodles or mashed potatoes

Step 23

Total Time in Minute 60

Ingredients Count 16

cooking swedish  meat  balls with gravy  vegan

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Ingredients

Breadcrumbs

Plain soymilk

Vegetable broth

Textured vegetable protein

Onion

Dried parsley flakes

Garlic powder

Nutmeg

Sea salt

Black pepper

Canola oil

Button mushrooms

Coffee creamer

Cornstarch

Nutritional yeast

Braggs liquid aminos

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