Tuesday, July 8, 2014

Swedish Meatballs

This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here: The Seitanic Chef's Swedish Meatballs

I do not tend to cook with added oils, but I made an exception when I browned the meatballs.  I used a tablespoon of Earth Balance.  Next time I will try baking them in the oven.

I also left out the mushrooms since I wanted my children to eat this.  I also used only about 6 ounces of Tofutti Sour Cream.
I had a jar of Ikea's Lingonberry Jam in the refrigerator, so I served that with this dish.  Very tasty!

So when cooking with low-fat in mind, I will try making it this way:

--Bake the meatballs
--no sour cream substitute, but add some lemon juice for that sour taste
--in place of the soy creamer, use soy milk

I am really looking forward to the next time I have the excuse to make these!


  1. The Swedish meatballs look great. Enjoyed reading (not toooo much!) and the pic!
    I'm a native Austinite, but live in Europe now. Sending a message to Texas makes it seem a little closer! Enjoy MoFo and visit my blog if you'd like:http://www.catandjugoveg.de

  2. Thank you for visiting, Catherine! You know that you are always welcome to dinner and a sweet tea. I will be visiting your blog in a few minutes.