Swedish Meetballs

Man, back in the day Swedish Meatballs were my jam. I used to make them all the time, with a recipe that would horrify anyone, not just vegans. First–bag of premade frozen meatballs. Add to that a jar (A JAR) of premade beef gravy, and a cup of sour cream. Throw in some instant rice and you have yourself a meal. Also, please let me state that I was a teenager when I was doing this, so I obviously didn’t know better. And you should be happy that I was at home making hideous Swedish Meatballs instead of…whatever it is normal teenagers do.

Anyway, now I’m a vegan and I know better, so I’ve made delicious Swedish Meetballs for you to enjoy guilt-free. No cans of gravy for you, mister!

Swedish Meetballs (serves 4):

  • One half recipe of Happy Herbivore’s Meatless Balls (teehee) or any recipe you like that makes 12 meatballs. You can even just cook some undoctored Gimme Lean in ball form and call it a day.
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • salt to taste
  • 1/2 cup veggie broth (or more, if you like a thinner sauce)
  • 1 T liquid aminos or soy sauce
  • 2 T vegan Worcestershire sauce (I usually make the Happy Herbivore version)
  • 2 T cashews (they don’t need to be raw, you can use whatever)
  • 2 T onion flakes
  • 1 T red wine vinegar
  • 2 T vegan mayo
  • 2 T nutritional yeast
  • 1 T cornstarch (use two for a SUPER THICK sauce)
  • 3/4 cup water

First, make your meatballs. I usually just make a ton and then freeze them in useable amounts, so I already had meatballs ready when I started this tonight. Easy!

Now, assemble the sour creamy secret sauce: take the cashews, onion flakes, and water, and place them in your food processor/blender. Let them sit for about 15 minutes. Now, add the red wine vinegar, mayo, nutritional yeast, and cornstarch. Blend until really smooth. The sauce should still be quite thin, that’s what you want. It’ll thicken when you add it to the mushrooms.

Okay! Now start your mushrooms. Heat 1 tsp of oil in a large-ish skillet over medium heat. Saute the onion and garlic for about 3 minutes, until soft. Add the thyme, salt and pepper. Now, add in your mushrooms. Cover and cook for 5 minutes. Then add the veggie broth and liquid aminos and lower to a simmer for about 10 minutes. With the heat on low, add the creamy sauce to the mushroom sauce and stir until thickened to your liking.

Serve over rice or noodles, with the meatballs on top. I like to have asparagus with this dish, too, or some bread. Or if you’re feeling all IKEA that night, have some lingonberries!

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