vegan swedish meatballs

Equipment:
big mixing bowl
steamer (bamboo and wok or purchased steamer) or slow cooker (crock pot)
sauté pan
big mixing bowl
french knife and cutting board

same method as my "phillystyle vegan meatballs" with different spices, non-vegans will not know the difference, promise

1 cup TVP (texturized vegetable protein, found in most health food stores)

3/4 cup water

1 TBL soy sauce

1 tsp allspice

1/2 tsp nutmeg

2 TBL italian flat leaf parsley, washed and minced (fresh if you have it, if not use dry)

1 tsp black pepper

2 TBL minced onion, fresh

2 1/2 TBL vegan butter melted (or 3 TBL safflower oil)

1/2 cup unsweetened vegan milk 

3 slices cubed whole wheat bread

1/2 cup gluten flour or more to make very dense

to taste...salt

Method:  wash hands, or link to slow cooker method

Place TVP in the saucepan with water and soy sauce.

Rehydrate the TVP in the water and soy sauce, under medium heat , and let cool to warm, set aside

Set up the bamboo steamer with foil or corn husks and let the under water boil

Place all ingredients except gluten flour, in mixing bowl and mix with hands, add the gluten flour and mix with hands very, very well, adding additional gluten flour to make very dense and heavy (don’t worry, it will turn out light, fluffy and not fall apart)

Form very small swedish meatballs and place in steamer and steam on high heat for around 15 minutes each side.  turn each meatball over with tongs half way through steaming

 Place in sauté pan and fry to a crisp, brown outside, then place directly in stroganofff sauce in slow cooker

"serve over greens and noodles as a meal, or as an appetizer alone with toothpicks"