Vegan Swedish Meatballs

This recipe is incredibly simple to make and incredibly delicious. It can be served over mashed potatoes, rice, or noodles. Traditionally, it’s served with mashed potatoes or over egg noodles for a Stroganoff-like dish.  Just make sure to check that the noodles are egg and dairy-free if you’re vegan like me! 🙂

I ate mine over rice because rice is life.

3 Tablespoons vegan butter (like Earth Balance) 

3 Tablespoons flour 
2 Cups vegetable broth (I use bouillon.) 
1/4 Cup vegan sour cream (like Tofutti Sour Supreme)
6-8 Vegan Meatballs (I like Gardein best.) 
Salt and pepper to taste

Melt butter over medium in a saucepan. Add flour to melted butter and mix. Let the mixture cook over medium heat for a few minutes until it looks a bit dry and bubbly (this is to cook off the taste of the flour). Add broth a little at a time. Whisk in between each addition.

Once all of broth is added, bring the gravy to a boil then reduce heat and let simmer for 10 minutes. Add sour cream and microwaved meatballs. Let simmer a bit longer. Salt and pepper to taste!

You can also cook the meatballs in the gravy but to cut time I like to microwave them then add toward the end of cooking.
Serve over rice, noodles, or mashed potatoes!

TIP!  If you’re HCLF then you can always omit the vegan butter/flour mixture and try making the dish with cornstarch as a thickener instead. Just remember to mix a tablespoon or so of cornstarch with a small amount of cool water before adding to the boiling broth or it’ll form clumps. This will reduce the fat in the recipe. You can also use low-fat lentil meatballs or whatever brand you prefer. It’s possible to make your own Tofu Sour Cream as well with tofu and vinegar or cashews and vinegar though I find buying Tofutti easier and time-saving.

I hope you enjoy the recipe! Let me know how you like it and if you did anything differently! 🙂 Peace and good vibes!

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