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
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!