Vegan Swedish Meatballs w Gravy

Happy Friday!!!! Here is one of the recipes I promised you from my previous post! I wanted to make a fun appetizer for the party that wasn’t a dip, or something expected, so I went with these swedish meatballs. I had been waiting to make these for months and I have to say, I am proud of myself for seeing these through because the process was pretty tedious. I was very surprised by the different flavor I tasted when I first tried these, almost like something I had never tasted before! I’m pretty sure it was the combination of the buckwheat flour, cumin, and cardamom (which I had never cooked with before), but what do I know! Good luck with making these…let me know how it goes!

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Ingredients – For The Meatballs:

-1.5 Cups certified gluten free rolled oats

-1/2 Cup buckwheat flour

-1/2 Cup certified gluten free oat flour

-1 Cup vegetable broth

-1 large yellow onion, chopped

-3 cloves garlic, minced

-3 Tablespoons gluten free soy sauce, or tamari

-2 Tablespoons liquid aminos

-1 teaspoon nutmeg

-1 teaspoon ground cardamom

-Salt and pepper

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Ingredients – For The Gravy

-450 g organic firm & silken tofu

-3 cloves garlic, minced

-1 Cup water

-1 large yellow onion, chopped

-3 Tablespoons gluten free soy sauce, or tamari

-2 Tablespoons corn starch

-1 Tablespoon nutritional yeast

-1 Tablespoon liquid aminos

-1 teaspoon nutmeg

-1 teaspoon ground cardamom

-Salt and pepper

Directions:

-Start by making the meatball batter. Combine the rolled oats with 1 Cup vegetable broth and let sit for a few minutes before adding in all the remaining ingredients for the meatballs. Mix well. Once well combined, shape the mixture into balls using wet hands — I probably wet my hands 100 times making these, the mixture is so sticky! — and place on a plate lined with parchment

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-Heat up a large non stick saucepan on medium – high heat. Add in all of the meatballs and cook for a couple minutes before flipping. Let this cook for about 10 minutes, flipping frequently to make sure all sides get evenly cooked. While this sits, make the sauce

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-To make the gravy, start off by cooking the garlic and onion in a medium sized pot for a few minutes until soft. Meanwhile, add all of the other ingredients in your food processor

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-Once the garlic and onion are ready, add to your food processor and run until smooth. Taste and adjust seasoning accordingly. Pour into the pot again and warm up on low – medium heat, stirring frequently to avoid clumping

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-Pour the sauce into the pan with the meatballs once they are properly cooked. You might have some leftover gravy, so don’t pour all the sauce at once — which I did. and it was fine this way just super saucy! —

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-Put the pan back on low heat and allow to simmer 5 – 10 minutes, so the sauce properly seeps into the meatballs. The sauce will thicken, so if you prefer a thinner version you can gradually add in more water until you are satisfied with the consistency. If you prefer crispier meatballs you can skip this step and serve the gravy on the side instead, which I will probably try next time

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I didn’t get my normal ‘plated picture’ because I took these to the party!

XOXO

 

 

 

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