Swedish Meatballs with Mushrooms, Swedish red cabbage, pan roasted potatoes, and cucumber salad

1 package (12.7oz) Gardein classic meatless meatballs, frozen

8 oz crimini mushrooms, thickly sliced

2 tbsp vegan butter

Swedish Meatball Sauce (see below)

Your favorite vegan noodles,

Swedish Meatball sauce:

1/4 cup vegan butter, like Melt, Earth Balance or Myoko’s)

1/4 cup all purpose flour

2 cups vegetable broth (prepared with water and Better Than Bouillon seasoned vegetable base)

1 cup cashew cream (made from blending equal amounts of soaked raw cashews and water until smooth and creamy)

1 to 2 tsp soy sauce or vegan worchestershire sauce, to taste

Salt/pepper to taste, remember vegetable broth can be very salty
pinch of nutmeg and allspice
3 tbsp fresh parsley, chopped

In a skillet, sauté sliced mushrooms with the 2 tablespoons vegan butter. 

In a dutch oven ( or large pot/skillet with a lid),  melt the 1/4 cup vegan butter on medium high heat.  Add the flour and stir continuously until a paste is formed (maybe one minute) and the flour pasty taste is cooked out.  Add broth and stir until thickened slightly.  Add the cream, soy sauce/worchestershire sauce, and pinches of spices.  Correct seasonings as needed.  Salt/pepper as needed.

To the prepared sauce, add the frozen meatballs and the sautéed mushrooms.  Simmer for 20 minutes, watching the pot closely and stirring as needed so that it doesn’t stick or burn. 

Meanwhile, prepare the noodles per the package directions.

Serve the prepared Swedish meatballs over the noodles, sprinkled with chopped parsley   Side dish suggestions include Swedish red cabbage, pan roasted potatoes, and/or filled cucumber salad.  Enjoy.

**Recipes adapted from https://www.notquitenigella.com/2016/06/29/swedish-meatballs-dinner/