Swedish Meatballs

Dinner, Main Dish, Vegan

You have to try these Swedish Meatballs.  They were easy to make, and some of the ingredients included brown rice, mushrooms, and white onions to name a few.  They were made using a creamy sauce that really accentuated the flavor.  This is another comfort food that I have found to be perfect for a fall day.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like frying pans, cutting boards, food prep bowls and more.


Swedish Meatballs

Ingredients:
2 Cups of brown rice, cooked
1 White onion, diced
1 Container of mushrooms, diced
2 Tablespoons of vegan Worcestershire sauce
1.5 Tablespoons of soy sauce
1 Teaspoon of liquid smoke
2 Tablespoons of flaxseed
Handful of fresh basil
1/2 Teaspoon of ground nutmeg
1/2 black pepper
1/2 Teaspoon of Himalayan salt
3/4 Cup of panko bread crumbs

Sauce:
3 Tablespoons of vegan butter
3 Tablespoons of gluten-free all purpose flour
2 Cups of vegetable stock
1 Cup of coconut milk
1.5 Tablespoon of vegan Worcestershire sauce
1 Tablespoon of soy sauce
1 Teaspoon of Dijon mustard
Himalayan salt and pepper, (Optional)

Directions:
-Cook rice according to directions on packaging.
-Dice the onion and sliced mushrooms, add to a cast iron skillet with 1-2 tablespoons of olive oil cook on medium heat until the onion is soft and the mushrooms are starting to brown and the water they release has evaporated.
-Then take off the heat and let cool. Once cooled, place in a food processor with the Worcestershire sauce, and liquid smoke. Blend until smooth like a paste.
-Then make the flax egg by mixing the flaxseed with 4 tablespoons of water, this will start to thicken.
-Add the rice to the mushrooms and blend again until the rice has broken down. Add all the remaining ingredients and the flax egg to the food processor. Blend until the mixture is combined. Scrape down the sides, it should be a thick mixture that is easily mouldable.
-Take a heaped teaspoon of mixture and roll each one into to a ball. Place on a plate and repeat until the mixture is is gone. It should make about 15 to 20 balls.
-Add olive oil to a large cast iron skillet on medium heat. Place the balls into that pan and fry for a few minutes in each side until browned and crispy. Do this in batches if the pan is too crowded. While they are frying make the sauce. In a separate frying pan, melt butter on low medium heat. Once melted add the flour and whisk until it forms a roux. Then add the vegetable stock and whisk until smooth and there are no lumps. Bring to a light boil for few minutes to simmer then add the coconut milk, Worcestershire sauce, soy sauce, Dijon mustard, Himalayan and pepper. Whisk again, It should be a gravy consistency. If it’s too thick you can add a little water. Add additional seasoning if desired. Place the meatballs in the sauce, toss and serve. Top with fresh basil and enjoy!

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