Vegan Swedish Style Meatballs with Gravy

When I was a teenager I loved the Stouffer's Swedish meatballs tv dinner. It was that memory that inspired this vegan interpretation of that classic dish. 

Mushroom Mixture
1 pint white button mushrooms, minced very small
7 cloves garlic, minced
2 jalapenos, minced
1 tsp canola oil
2 tsps salt

Meatballs Mix
1/2 the prepared mushroom mix
1/4 cup dry lentils, ground in a spice grinder
14 oz package extra firm tofu, dried overnight
1 tbl canola oil
1/2 tsp nutmeg
1/4 tsp allspice
1 tbl salt
1/2 tsp black pepper

Sauce Mix
2 cups almond milk
1/2 the prepared mushroom mixture
2 tbls spicy mustard
2 heaping spoonfuls hummus
1 tsp nutritional yeast 
1 tbl sriracha
1 tbl canola oil
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp garlic powder
2 tsps salt
1 tsp black pepper

Start by cooking down the mushrooms and salt in a cast iron skillet. Do this over medium high heat. This is the best way to get deep, dark mushrooms. Cook them down until they're pretty well browned and then add the remaining mushroom mixture ingredients. Continue cooking over medium heat until the garlic and jalapenos become fragrant. 

Divide into two equal portions and set aside. 

To make the meatballs, add all the ingredients for that to a food processor and pulse until a it starts lumping together.

Use a small 1.5 oz scoop to form small balls. Rolls them into orbs with your hands and arrange on a sheet tray lined with a sil pat that is lightly greased with non-stick spray. Set aside in the fridge. 

Preheat oven to 400 F.

To make the gravy, add all the sauce ingredients to a small sauce pot. Stir to combine and simmer over a medium low heat until it thickens slightly. 

When the oven is ready bake your vegan meatballs for 12-14 minutes. Until lightly browned and slightly crispy on the exterior. 



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