Vegan Swedish Walnut Meatballs

Vegan Swedish Walnut Meatballs

last night we had a’s coworker anne over for dinner, and i really felt like making some vegan swedish meatballs. so i turned it into a whole swedish-themed dinner. i need to have more dinner parties, i really am kind of a domestic freak about them! the menu included: multigrain crispbread with sliced cucumbers, red peppers, and a chive and white bean pate as an appetizer;

Vegan Swedish Walnut Meatballs Recipe

baby romaine salad with cherry grape tomatoes; pear and horseradish sauce;

baby romaine salad with cherry grape tomatoes

vanilla scented rutabaga (i subbed earth balance for butter); steamed asparagus with fresh lemon juice; swedish “meatballs” with a mushroom-cashew gravy (and lingonberries of course!), recipe follows;

vanilla scented rutabaga

and saffron-agave cupcakes.

saffron-agave cupcakes

please note, this is definitely not health food, but pretty protein-packed. serve them with steamed veggies on the side and feel less guilty about it!
vegan swedish meatballs (makes about 25 meatballs):

16 oz. tofu, drained and crumbled

1/2 c walnuts

1/2 c soy creamer or milk alternative

3 slices bread

1 enerG egg

3/4 c leeks, finely chopped

1/3 c cornmeal

1/2 tsp vegan worcestershire

1-2 tsp tamari

salt and pepper to taste

preheat oven to 400F.

pulse the walnuts in a food processor until finely chopped. then, either add the tofu to the walnuts and process until well combined, or crumble tofu very well and mix together, and set aside. (i processed the tofu with the walnuts, which made for a rather thick paste that made a more “uniform” meatball, but if you’d like a bit more texture and crumble, i’d suggest the second option.) in a large mixing bowl, whisk together the “egg” and soy creamer or milk. cut the crusts off the bread slices and break apart loosely into the milk mixture until bread is soaked through. add the tofu/nut mixture, leeks, tamari, worcestershire, salt and pepper, and enough cornmeal to bind the mixture together (i added about 1/3 c). let sit about 10 minutes.

using wet hands or a small cookie dropper (that’s what i used), form or drop small balls onto parchment or a greased cookie sheet. bake in oven for 20 minutes, until firm. then, fry in batches for 5-10 minutes over medium heat in some oil or margarine until browned on all sides. serve with your favorite gravy and lingonberries!

i have to say the pear and horseradish sauce was a risky choice but so worth it! now i just have to figure out what to do with the huge leftover horseradish root i have. sweet, pungent, and refreshing, not to mention pretty much the only vegan-by-default recipe on the whole scandcook website. the vanilla scented rutabaga was also delicous–earthy, slightly sweet, and a great way to use fresh vanilla that’s not in a dessert. for those interested in the cupcake recipe, i used the agave nectar cupcakes from vctotw and subbed a generous pinch of saffron threads ground up, and an additional splash of vanilla, in place of the almond extract. they really didn’t need a frosting because they got such a pretty natural glaze, and i couldn’t think of what to pair that exotic, earthy saffron flavor with without overpowering and ruining it. delicious! splurge on some good saffron (not the huge bags of tasteless stuff you get in the latino aisle of the grocery store, which i imagine is used solely for coloring savory dishes). world market or trader joe’s are two good places i’ve found to get cheap but fragrant saffron.

saffron-agave cupcake