Meatless Monday: Swedish 'Meatballs'

Swedish meatballs are usually made with ground pork or beef but these vegan Swedish meatballs will be enjoyed by even non-vegan friends.  There are many variations including the herbs used in the recipe.  Some chopped chives are a good addition and half a teaspoon of allspice.  Other possibilities include dill, or flat leaf parsley. In this recipe I am using rosemary in the sauce.  Serve with mash (potato, celeriac or cauliflower), rice or pasta as I am doing in this recipe. I am using tripolini noodles which have little 'ruffles' that 'scoop' up the sauce.
Feeding a crowd? Simply scale up the quantities.

Swedish 'meatballs'

Serves 2

You will need

For the 'meatballs'
120g dried soy mince
1 egg equivalent (1 tbsp rice flour, 1/2 tsp olive oil, 1 tbsp almond milk)
50g breadcrumbs
1 tbsp tamari

olive oil spray for greasing

For the sauce 
2 tbsp tamari
250ml water 
1 tbsp cornflour
1/2 tsp rosemary
50ml soy cream
2 tbsp nutritional yeast (optional)

Place the dried soy in a bowl and cover with boiling water. Leave  to stand for 10 minutes. To make the meatballs blend all the ingredients in a high speed blender, shape into bite size balls and place on a baking tray that has been sprayed with olive oil spray.  Bake for 20 minutes, turning once.  

To make the sauce blend the cornflour with a little water.  Place the water, rosemary and tamari in a saucepan and whisk in the cornflour.  Heat over a medium heat, whisking until thickened. Simmer for 2-3 minutes. Stir in the nutritional yeast if using and soy cream. 

Serve with mash (potato, celeriac or cauliflower), rice, pasta or noodles.


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