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Vegan Swedish Meatballs

Lauren Hartmann
  • 25 minutes
  • Serves

INGREDIENTS

1 tsp

Garlic powder

1 tbsp

Parsley

1

pkg Tempeh

1 cup

Coconut milk

2 cups

Vegetable broth

1 tbsp

Braggs amino acids or soy sauce

2 tsp

Dijon mustard

1/4 cup

Vegan butter

1/4 cup

All purpose flour

1/4 tsp

All spice

2 tbsp

Flax meal

1/4 tsp

Nutmeg

2

Salt and pepper

1

Oil

2 tbsp

Olive oil

1 tsp

Red wine vinegar

1/2 cup

Bread crumbs

1/2 cup

Panko bread crumbs

1/4 cup

Water