My Vegan Swedish Meatball Experiment

Just when you think things are letting up they get a little more complicated again. I've been unbelievably busy this week because Jim is working nights. Fortunately, my work schedule has eased up a bit. I even had some time to experiment with a recipe last night, although having been through two blissful weeks of having food on hand in the freezer, it wasn't as thrilling as I thought it might be. I'm definitely bulk cooking this weekend.

I tinkered with a recipe for Swedish Meatballs from Grandma's Wartime Kitchen. I'm not certain why this recipe intrigued me so but I'd wanted to try it for a long time. 5 out of 6 family members really enjoyed this. The 6th family member was neither thrilled nor disgusted about it.

My only complaint with the recipe was I thought there should be more sauce. This problem could easily be solved by doubling the sauce portion of the recipe. Here's my recipe:

Combine:
3 cups TVP
3 cups boiling water
1 tsp onion powder
1 tsp tamari
1/4 tsp ground allspice
1/4 tsp black pepper
1 Tbs vegetable broth powder
1 cup bread crumbs
3 Tbs flaxseed meal whisked into 6 Tbs water

Grease a 9" x 12" pan and preheat oven to 400 degrees. Use a scoop to shape the mixture into about 24 balls and place them in the pan. Bake in the oven for about 40 minutes. They should be firm and a bit crispy on the outside. Remove from oven and let cool while you do the next step. Decrease the oven temperature to 350 degrees.

Combine the following in a small saucepan:
1 1/4 cup soymilk
2 Tbs flour
1/4 tsp salt
1 tsp vegetable broth powder

Stir constantly over medium heat until thickened. Use a pancake turner to loosen the balls from the bottom of the pan and pour the sauce mixture over the top of the balls. Cover the pan with a cookie sheet and bake at 350 degrees for 30 minutes.