swedish vegan meatballs

Swedish Meatballs!

Swedish meatballs are supposed to be light and fluffy on the inside. Since I am not using meat, I made a  version of Bryanna's Neatballs. These are made with TVP and gluten. I am positive that they can be made with bulgur instead of TVP to make it soy-free. These are first baked, then cooled and then simmered in the gravy or tomato sauce. These little guys stay together really well and are light and fluffy - just as intended.

The gravy is a cashew cream based gravy with a dark rich stock to replace the veal stock in the original recipes. 

My husband commented that he had not realized how much he had missed Swedish Meatballs until I made these. He also said that they kicked-butt.

Serve these with mashed potatoes and cranberry sauce in lieu of the authentic, but hard to locate, lingonberry jam. 

Cost Breakdown:

TVP, gluten: $4

cashew: $1

onion, garlic, veg stock: $3

bread: $1

potatoes: $5

cranberry: $.50

Total to feed a family of 6:

$14.50

Swedish Meatballs Recipe

grilled halloween sandwich

Continuing with the Halloween theme, here is a sandwich not quite so original or banking on the taste buds, although the kids enjoyed them!

The most difficult part was to get the kids to wait long enough for the Daiya to melt properly. Obviously, they couldn't. I'm sure the cheeze would have melted much better. As it is, I hope the idea of a pumpkin form can be discerned. 

Just take a pumpkin cookie cutter and cut out the shape. Then grill the bread to a golden brown and long enough to melt the Daiya. Follow Your Heart might be more difficult to melt here because the bread  might burn before the cheeze melts, unless you melt it first and then spread on the sandwich and lastly toast it under a broiler.

Cost Breakdown:

bread: $2

Daiya: $2

Yves cold cuts: $2

Tofurkey: $2

green pepper pieces for the stem: .$25

Total to make 5 sandwiches:

$8.25