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.
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
*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.