Easy Vegan Swedish Meatballs with Mushroom Balls

Ingredients

• 1/2 pound whole cremini or white or baby bella mushrooms, about 14-16

For the marinade:

• 3 tablespoons vegan yogurt
• 2 teaspoons oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon all spice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoons dried parsley
• 1 teaspoon vegan worcestershire sauce
• 2 tablespoons rice flour, or use all purpose flour

For the sauce:

• 2 tablespoons vegan butter
• 2 tablespoons all purpose flour or use a gluten free blend to keep it gluten free
• 1 cup mushroom broth, or 1 cup water plus 1 teaspoon dried mushroom powder
• 2 cups cashew milk, (blend 1/3 cup of raw cashews and 2 cups of water until smooth) See notes for Nutfree
• 1 tablespoon vegan worcestershire sauce
• 1/2 – 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley or dried italian herb of choice
• black pepper for garnish

Steps

1. Wash the mushrooms, cut off the tops of their stems and set them aside to dry.
2. Combine all the marinade ingredients thoroughly to make a thick, pasty mixture.
3. Put the mushrooms in the marinade bowl and toss until every mushroom is thoroughly coated.
4. Spread the mushrooms across a baking sheet lined with parchment. Bake at 400 degrees Fahrenheit (205 c) for 25-30 minutes, or until tender: a toothpick or knife inserted through a mushroom should meet no resistance at the center.
5. Once a large skillet is heated over medium heat, add the vegan butter and let it melt.
6. Mix in the flour and cook a minute or two, until it bubbles evenly.
7. Mix in the mushroom stock gradually, adding 1/4 to 1/2 cup at a time before adding the rest.
8. Mix in the worcestershire sauce, dijon mustard, salt and herbs. Add 1 tablespoon of any marinade left from the mushrooms, then mix in the cashew milk and bring to a good boil.
9. As it begins boiling, the sauce thickens; let it thicken to your preference. If too thick, add 1/4 to 1/2 cup more mushroom stock. Taste and adjust the salt and flavor.
10. Take the sauce off the heat once it reaches your preferred thickness.
11. Put the baked mushroom balls in the sauce and drizzle some sauce over them. Serve immediately with garlic bread, pasta or mashed potatoes.