Swedish Meatballs & Cream Sauce

Author: Heather Leno
Yield: 18-20 meatballs (2 tbsp ea.) Prep Time: 15 minutes Cook Time: 30 – 40 minutes Total Time: 55 minutes
Ingredients:

1/2 pkg firm or extra-firm tofu

Unsweetened milk as needed — see directions

3 tbsp nutritional yeast

1 tbsp flax meal

2 tbsp low-sodium soy sauce

2 tsp mushroom powder*

1 tsp sage

1 tsp salt

1/2 tsp garlic granules or powder

1/2 tsp onion granules or powder

1/2 tsp oregano

2/3 cup minced onion

1 cup ground walnuts

2 cups rolled oats
Instructions:
  1. Place tofu in blender cup and blend briefly. Add enough milk to bring the measure to 2 cups.
  2. Add all the seasonings and blend to mix. Set aside.
  3. Combine oats, walnuts, and onions in mixing bowl, add the tofu-milk mixture and mix well. Set aside for 15 minutes while you preheat your oven to 350 degrees.  This will give the mixture time to set up.
  4. Scoop with a 2-tablespoon scoop onto a parchment-lined, heavy cookie sheet. May roll into a ball if you wish.
  5. Bake for 30 minutes then check and if they are getting too brown on the bottom, turn on their sides.  Continue cooking 5-10 minutes longer.  They should be firm to the touch, and will come off the parchment best if you use a very thin metal pancake turner.
  6. While the meatballs are baking, proceed with the Cream Sauce.
  7. Place the meatballs in a glass baking dish, pour cream sauce overtop and bake for 20 additional minutes.
Notes:

*I make my own from dried shitakes.  This is a great flavor enhancer.

You can serve extra gravy on table for potatoes or added to the meatballs.

These can be frozen to use at a later time.  Just thaw, put in a baking dish, top with Cream Sauce and bake until bubbly and hot, approximately 30-35 minutes. You do not want to dry out the gravy.