I don’t think I have ever had Swedish Meatballs, but I have often pined for them when shopping at IKEA. I don’t know what it is about wandering through a maze of Swedish furniture that makes you hungry for just about anything. Traditional Swedish meatballs are served in a cream and beef broth sauce, so I have tried to duplicate a beefy type flavour here. The dish went over pretty well with the kids–meatballs and rice are always a winning combo.
– 1 recipe perfect tempeh burger, made with 1/2 cup wheat gluten, shaped into about 24 balls
– 2 tbsp oil
– 4 cups water
– 1/4 cup Bragg’s, or light soy sauce
– 2-3 tsp Marmite
– 1/4 tsp nutmeg
– 1/4 tsp allspice
– 1 tsp onion powder
– 1 tsp garlic powder
– 2 tbsp vegan Worcestershire sauce
– 2 tbsp HP sauce
– 1 tbsp cornstarch
– 2-4 tbsp sugar
– 1/2 cup plain soy milk
– 3 tbsp flour
1. Fry meatballs in 2 tbsp oil over med-lo heat for 15 mins, turning regularly, until browned all over.
2. While meatballs are frying, make the sauce. Combine water, Bragg’s, Marmite, spices, sauce and cornstarch in a large pot and bring to bubbling. Whisk flour into soy milk and add to pot. Whisk until smooth and thick.
3. Add meatballs to sauce and simmer for 20 mins, uncovered. Stir regularly to keep sauce from sticking to pot. Be gentle so the meatballs don’t break apart (they are durable, but not invincible).
4. Serve over rice.