Swedish Meatballs
Yields: 15 meatballs
Ingredients:
1 large (3 cups) eggplant
1 half lime
Non-stick olive oil
¼ cup extra-firm tofu
¼ cup Veganaise
2 cloves garlic, minced
¼ cup onion, minced
½ cup walnuts, ground
1 cup whole grain fresh bread crumbs
¾ cup whole grain cracker crumbs
½ teaspoon salt
1 Tablespoon beef-like seasoning
1 teaspoon sage
½ teaspoon oregano
2 Tablespoons dried parsley
1 teaspoon fresh lime juice
Directions:
Cut eggplant in half lengthwise and rub with lime and spray with non-stick pan spray.
Place cut side down on a parchment paper lined baking sheet.
Roast at 400°F for 30 minutes.
Remove from oven.
When cool enough to handle spoon eggplant off skin into food processor, should be about 3 cups.
Add tofu, veganaise, garlic, onion, and walnuts to food processor and process until creamy.
Spoon mixture into mixing bowl.
Add remaining ingredients. Mix well.
Form into balls and place on greased baking dish or parchment paper lined baking sheet.
Bake at 350F for 30 minutes.
Substitutions and Serving Suggestions:
Don’t have beef-style seasoning? No problem. Use 1 Tablespoon vegetable broth powder or bouillon or 1 Tablespoon nutritional yeast and 1½ teaspoons season salt.
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