Swedish Meatballs & Cream Sauce

These delicious meatballs make a lovely hearty entrée. They go nicely with mashed potatoes. The standard Swedish meatballs do not have the benefits of fiber and often are made with two kinds of meat. This vegan version has two major protein sources, tofu and walnuts, with many added benefits that come when you eat whole plant foods.

For a gluten-free version, use gluten-free oats and soy sauce.

It is a simple process to prepare and combine the ingredients then you let the mixture stand while the oven heats so it will stiffen up. They easily scoop onto your parchment-lined cookie sheet. Without parchment they get too crispy on the bottom.

While they are baking, there is plenty of time to blend up the creamy gravy. After baking they should be browned and firm to the touch.

If they are getting too brown on the bottom, turn on their sides and finish cooking.

Place them in a baking-serving dish, using as many as you need for your meal. If not using all of them, seal in a container and freeze for future use.

Cover with the creamy gravy.

Bake, and they are ready to serve! Just that simple.

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Swedish Meatballs & Cream Sauce

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:

Place tofu in blender cup and blend briefly. Add enough milk to bring the measure to 2 cups.
Add all the seasonings and blend to mix. Set aside.
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.
Scoop with a 2-tablespoon scoop onto a parchment-lined, heavy cookie sheet. May roll into a ball if you wish.
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.
While the meatballs are baking, proceed with the Cream Sauce.
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.