Vegan Swedish Meatballs
- 2 cups Butler Foods Soy Curls™ pulsed in a food processor until they are small pieces like little pebbles
- 1 ½ tbsp beef bouillon vegetarian Better Than Bouillon® No Beef Base plus 4 cups of boiling water
- 2 tbsp flax seed ground, plus 5 T Water
- 1 onion small, very finely diced
- ½ cup breadcrumbs
- ½ cup cornmeal
- ¼ tsp nutmeg
- 1 tsp allspice
- 1 tsp garlic powder
- 2 tsp dried parsley
- ½ tbsp olive oil extra virgin
- salt and pepper to taste
- 1 tbsp Worcestershire Sauce Annies Homegrown Organic & Vegan Worcestershire Sauce
- 1 tsp Dijon mustard
- 3 tbsp butter Miyoko's European style cultured vegan butter
For the Gravy
- 2 tbsp butter Miyoko's European style cultured vegan butter
- 1/3 cup flour
- beef broth reserved from meatballs
- 1 cup soy creamer
- parsley fresh chopped
- Pulse the Soy Curls™ in your food processor until they look like crumbles.
- Stir the boiling water into the bouillon until it’s dark brown in color and add to the pulsed Soy Curls. Let soak for 10 minutes.
- Stir the flaxseed and water together in a small dish until it’s thick. Let sit.
- Drain the Soy Curls in a strainer, reserving the broth in a small bowl for the gravy. Press out as much liquid as possible. Excess liquid will make it harder for the “meatballs” to stick together. Put the Soy Curls into a large mixing bowl.
- Add the breadcrumbs, cornmeal, spices, onion, Worcestershire sauce, Dijon mustard, olive oil, and flax egg to the Soy Curls and mix until totally combined. For best results, use your hands to knead the mixture until it’s completely combined and sticks together. Roll into 1 or 2 tablespoon-sized balls. You can also chill the mixture before rolling to reduce crumbling.
- To cook the meatballs, melt 4 tablespoons of vegan butter on medium heat in a large skillet. When the butter is melted, add the meatballs and cook for a few minutes on each side until golden brown. Remove the meatballs from the pan and add the remaining 2 tablespoons of butter and melt.
- When the butter is melted, make the gravy. Whisk in the flour and continue to whisk until it’s a golden brown. Add the reserved beef broth and whisk until it’s smooth and creamy – approximately three minutes. Add the cream and whisk well. Add the meatballs back into the pan and serve, or pour the gravy on top.
- Sprinkle with chopped parsley.
How to Store - Cover in the refrigerator for up to four days or freeze for up to one month. Slowly warm in a hot skillet on medium-low until heated all the way through.