Vegan Swedish Beyond Meatballs Recipe 375

Steps:

• Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
• Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
• Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
• Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
• Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Sauté the finely diced onion in 2 tablespoons Earth Balance over medium high heat until soft. Remove and allow to cool. In a mixing bowl, mix the bread cubes with the cashew cream, only adding a bit of the cream (or soy cream) at a time until the bread becomes moist, not saucy. Set aside for about 10 minutes or so. Add the onions to the bread mixture along with all of the remaining ingredients and seasonings for the meatballs. Simply pinch off and round each meatball with your hands. Try and keep them somewhat uniform. Apply medium pressure with balling so they will not break apart while cooking. Heat 6 tablespoons of Earth Balance in a large sauté pan over medium heat. When the butter has melted, start browning your meatballs. DO NOT CROWD! Do the browning in batches. Use care when turning them so they do not fall apart. Sing to them. Tell them how lovely they are. Remove each batch as the are browned on all sides. Use a slotted spoon to remove them as you want to keep the butter and drippings in the pan for the sauce. You may have to add more butter if most is gone or if it tastes burnt. You want to keep the equivalent of 6 tablespoons of butter in the pan. Slowly whisk in your flour. Stir constantly until it looks like a golden caramel color. Remove from heat. Heat your veggie stock. Once it has a light steam to it, replace your butter/flour to the burner and whisk in the veggie stock. Stir constantly. Add in your mushrooms and keep whisking. Reduce the heat and add your meatballs. Cover and simmer until the sauce thickens. If it thickens too much, add a bit of creamer or veg stock by whisking. Keep an eye on it. Turn your meatballs, grab your dry sherry and splash some in while whisking vigorously. Can you smell it? Yum! Now remove from the heat once the gravy is the thickness you desire. Using a slotted spoon, remove the balls and plate them over your pasta or rice. Add the vegan sour cream while still whisking vigorously. Once well blended and gorgeous, ladle over the meat balls and serve with style and grace to your friends or family. I like to top mine with just a whisper of chopped cilantro and some Lingonberry sauce on the side.

Steps:

• In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
• Heat the canola oil in a large pot over medium-high heat.
• Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
• Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
• Garnish with parsley.
• Enjoy!