Comments

Sandra CoyeHello Dolly Bars 10 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Vegan Swedish Meatballs

Blossom Lady
Apr 26, 2022 09:53 PM
Vegan Swedish Meatballs

Try this new take on Vegan Swedish Meatballs! This recipe skips the meat substitutes and is made with baked whole cremini mushrooms simmered in a plant-based dairy-free creamy gravy! DIVINE! Gluten-free , Nutfree options.

Coming at you with a new take on Vegan Swedish Meatballs! Instead of trying to replicate the texture of meatballs using lentils or vegan meat crumbles, we take a different approach to this comfort food classic. Enter mushroom balls!

Yes, I use whole mushrooms in this recipe as a stand-in for meatballs! No meatballs rolling and shaping is needed. We’re talking about battered mushrooms that are baked into juicy delicious perfection! These make for a great sub for meatballs and tossed with a classic meatball gravy, they are just to die for.The vegan mushroom gravy is made with homemade cashew milk, mushroom broth and a vegan roux, making it rich and creamy without any dairy. Serve this recipe to any vegan or carnivore and they are sure to be pleased.

Ingredients

  • 1/2 pound (226.8 g) whole cremini or white or baby bella mushrooms about 14-16

For the marinade:

  • 3 tablespoons vegan yogurt
  • 2 teaspoons oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 teaspoons dried parsley
  • 1 teaspoon vegan worcestershire sauce
  • 2 tablespoons rice flour, or use all purpose flour

For the sauce:

  • 2 tablespoons vegan butter
  • 2 tablespoons all purpose flour or use a gluten free blend to keep it gluten free
  • 1 cup (240 ml) mushroom broth or 1 cup water plus 1 teaspoon dried mushroom powder
  • 2 cups (475 ml) cashew milk (blend 1/3 cup of raw cashews and 2 cups of water until smooth) See notes for Nutfree
  • 1 tablespoon vegan worcestershire sauce
  • 1/2 - 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley or dried italian herb of choice
  • black pepper for garnish
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments