Vegetarian Swedish Meatballs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I grew up loving Swedish Meatballs and wanted a vegetarian substitute. I even suprised myself with its wonderful taste and texture. I served it with mashed potatoes (the extra sauce around the meatballs makes great gravy) and brussel sprouts. Ingredients:
1 lb vegetarian ground beef (i recommend lightlife gimme lean ground beef style, don't use crumbles) |
2 teaspoons soy sauce |
4 tablespoons olive oil |
2 garlic cloves, chopped |
1 eggs or 1 egg substitute |
2 slices crumbled bread |
1 medium onion, chopped fine |
2 -4 tablespoons milk |
2 (10 1/2 ounce) cans low-fat cream of mushroom soup |
10 1/2 ounces milk |
oil (for cooking) |
salt and pepper |
Directions:
1. In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
2. When mixed it should be sticky but stay together when rolled into a ball.
3. Roll into balls (1.5-2 inches in diameter).
4. Heat oil for cooking in a pan, it should coat all surfaces.
5. Over medium cook the meatballs until each side is browned.
6. Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
7. Place meatballs on top of this mixture.
8. Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
9. Cover and cook in a 350 degree oven for 1-1.5 hours.
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