A delightful vegan take on the classic Swedish meatballs, served with a rich and creamy mushroom gravy.
In a mixing bowl, combine the breadcrumbs with the soy milk and let it soak for 5 minutes.
Allowing the breadcrumbs to soak ensures they absorb the liquid fully, creating a cohesive texture for the meatballs.
Heat the vegetable broth and pour it over the dry TVP in a separate bowl. Let it sit for 5 minutes to hydrate.
Stir the TVP occasionally to ensure even hydration.
Mix the hydrated TVP with the breadcrumb mixture, diced onion, parsley, garlic powder, nutmeg, salt, and pepper. Form into 12 balls.
If the mixture feels too dry, add a tablespoon of vegetable broth at a time until it holds together.
Heat oil in a saute pan over medium heat and brown the meatballs on all sides. Transfer to a casserole dish.
Turn the meatballs gently to avoid breaking them.
Preheat the oven to 350°F (175°C).
Preheating ensures even cooking.
In the same pan, sauté the mushrooms and onion until softened, about 5 minutes.
Use a wooden spoon to stir and scrape up any browned bits from the pan for added flavor.
Whisk together the soy milk and cornstarch in a bowl. Add the vegetable broth, nutritional yeast, and nutmeg.
Ensure the cornstarch is fully dissolved to avoid lumps in the gravy.
Pour the gravy mixture into the pan with the mushrooms and onion. Bring to a boil, then reduce to a simmer until thickened.
Stir continuously to prevent the gravy from sticking to the pan.
Pour the gravy over the meatballs in the casserole dish. Bake for 20 minutes.
Cover the dish with foil if you prefer a softer texture for the meatballs.
Serve the meatballs and gravy over mashed potatoes or noodles. Enjoy!
Garnish with fresh parsley for a pop of color and flavor.
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