Monday, December 6, 2010

Meatless Monday: Vegan Swedish Meatballs


1 package Gimme Lean Ground Beef Style
1 package Gimme Lean Sausage Style
2 large onions (diced small)
4 medium portabello mushrooms (diced very small)
1.5 cups dried bread crumbs
3/4 cup rice or soy milk (or almond, hemp etc.)
2 cups soy creamer (ie. Silk)
4 tbl olive oil
3-4 tbl corn starch or flour
1 3/4 cups homemade No-chicken broth (or veg. broth)
1/4 tsp black pepper
1/4 tsp nutmeg
1/8 tsp cinnamon
1 1/2 tsp sea salt


1. In one bowl soak the bread crumbs with the rice milk and mix to soften.

2. Add half of the chopped onions, both types of Gimme Lean, salt, pepper, nutmeg and cinnamon.
3. Form into small 1 or 1.5 inch balls by rolling between your palms.
4. Brown the meatballs on all sides in a skillet with the olive oil.
5. Return meatballs to a large casserole dish or skillet (depends on whether you choose to bake or boil the sauce.)
6. In a separate sauce pan heat olive oil and fry the other half of the onions to soften them.
7. Add mushrooms and saute for two minutes.
8. Add soy cream and corn starch to thicken. Cook for 3 minutes, stirring constantly.
9. Add No-Chicken Broth, a pinch of nutmeg, salt & pepper. Allow to thicken again.
10. Add to meatballs and simmer or bake for 15-20 minutes on low to medium-low heat.
11. Ladle over noodles and serve.

Note: If you try to avoid soy or are in a hurry, try Quorn Meatless Meatballs.

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