Vegan Swedish Meatballs

rabbitandwolves.com

Shashapug

I am plant-based and loving it so all my recipes will be plant-based, vegan

subheading: For the Meatballs:

8 oz. pkg Tempeh

2 Tbsp. Flax meal+3 Tbsp. Water

½ C. Bread crumbs, vegan I used Edward and Sons

½ C. Panko bread crumbs, vegan I used Ian's

¼ C. Water

2 Tbsp. Olive oil

1 Tbsp. Parsley

1 tsp. Garlic powder

¼ tsp. Nutmeg

¼ tsp. All spice

Salt and Pepper to taste

Oil for browning the meatballs

subheading: For the Sauce:

¼ C. Vegan butter

¼ C. All purpose flour

2 C. Vegetable broth

1 Tbsp. Braggs amino acids or soy sauce

1 C. Coconut milk, full fat, I used Native Forest from Edward and Sons

2 tsp. Dijon mustard

1 tsp. Red wine vinegar

Salt and Pepper to taste

Directions at rabbitandwolves.com

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