Swedish Mushrooms (Post One of Revamp)

 

Here's my vegan, low-fat version of Swedish Meatballs, which has no meatballs, though I have made it with Gardein Beef Tips and with marinated and baked tempeh, the recipe for which I include below.

Earlier that day or the day before, make the sour cream. Add all of the following ingredients to the blender or food processor and whir until smooth.

- 1 aseptic package of firm silken tofu 12.5 oz

- 2 T lemon juice

- 1 T red wine vinegar (or apple cider vinegar)

- 1 t sugar

- 1/2 t salt

Chill. This may seem like a lot of acid, but in the end it's spread very thin.

When you're ready to cook, first put on some brown rice or chunky pasta. Then do up your veggies. (You can always add different veggies from these.)

- 1 onion, optional if you can't tolerate or really hate cooked onion (red is best, I didn't have red as you can see in the picture)

 - Mushrooms, white or crimini, a lb, a package, whatever works for you

Sauté these in a little bit of olive oil, medium heat, in deep sauté pan. If you're on the GERD diet, cook the onion half way through, then add the mushrooms. That way the onions will be well cooked by the time the mushrooms are done. 

Part way through cooking mushrooms, season with coarse salt, a quarter cup of wine, and (if it's safe) a splash of lemon juice.

Once cooked, remove from pan and use pan to make sauce.

Sauce Ingredients

- 3 T butter / olive oil (either/or, mix and match, just no more than 3T total)

- 1/4 t onion powder and/or garlic powder (omit if necessary)

- 3 T flour

Make roux

- 1 1/2 C vegetable broth

Add broth slowly, stirring with a whisk to make sure everything stays smooth. Let come to a bubble.

- 1/2 C tofu sour cream

- 1 1/2 t vegan Worcestershire sauce

- salt and black pepper to taste

Add the veggies back in and heat through. Serve on bed of brown rice.

To add tempeh, which is delicious and so good for you and a great source of protein for those of us with limited diets, here's one way to do it.

First, dice it. Then simmer it in 2 C vegetable broth and a bay leaf for 20 minutes. Next create a marinade out of 

2 T soy sauce or Bragg's

2 T red wine vinegar or apple cider vinegar

1/4 C simmering liquid

Herbs you dig. I use coriander, sage, and thyme or this kind of dish.

Marinate for an hour or 4 or 24. Preheat oven to 375. Arrange tempeh on a parchment covered baking sheet, and bake for 20 minutes, stirring half way. If you have an air fryer or convection oven, this is a good time to use it.

Add to sauce when you add the vegetables.

Enjoy!