Empty My Fridge
Vegan Swedish Meatballs
Ingredients
- Mushroom½ lb + 1 cup
- Yoghurt3 tbsp
- Oil2 tsp
- Garlic powder½ tsp
- Onion powder½ tsp
- Black pepper½ tsp
- Allspice¼ tsp
- Nutmeg · ground¼ tsp
- Salt¾ tsp
- Parsley · dried2 tsp
- Worcestershire sauce4 tsp
- Rice flour2 tbsp
- Vegan butter2 tbsp
- Flour2 tbsp
- Cashew milk2 cups
- Dijon mustard½–1 tsp
- Italian seasoning · dried½ tsp
Instructions
- Wash the mushrooms, trim off the stem tops, and set them aside to dry.
- Mix the marinade ingredients until well combined; it will be a thick, pasty mixture.
- Add the mushrooms to the marinade and toss well so every mushroom is thoroughly coated.
- Spread the mushrooms on a parchment-lined baking sheet and bake at 400°F (205°C) for 25-30 minutes, until tender. A toothpick or knife should slide through the centre with no resistance.
- For the sauce, heat a large skillet over medium heat and melt the vegan butter.
- Stir in the flour and cook for a minute or two, until it is bubbling evenly.
- Gradually whisk in the mushroom broth, adding 1/4 to 1/2 cup at a time, then add the rest.
- Stir in the Worcestershire sauce, Dijon mustard, salt and herbs, plus 1 tablespoon of any leftover mushroom marinade. Add the cashew milk, mix well and bring to a good boil.
- The sauce will thicken as it boils. If it gets too thick, stir in 1/4 to 1/2 cup more mushroom broth. Taste and adjust the salt and seasoning.
- Once the sauce reaches your preferred thickness, remove it from the heat, add the baked mushroom meatballs, spoon some sauce over them and serve right away.
Summarized from Vegan Richa's video. Watch it for the details.
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