Swedish Veggie Balls (that don’t taste like balls)
Balls:
1cup cooked wild rice
3/4 cup finely chopped mushrooms
1cup Yves Veggie Ground
2 eggs
3/4 cup breadcrumbs
1 tsp garlic powder
2 tsp dried mushroom powder
1 tsp salt
fresh pepper
Gravy:
3 tbsp salted butter
3 tbsp flour
1.5 cups veggie broth
1/2 cup sour cream
2 tsp poultry seasoning
S&P
1cup cooked wild rice
3/4 cup finely chopped mushrooms
1cup Yves Veggie Ground
2 eggs
3/4 cup breadcrumbs
1 tsp garlic powder
2 tsp dried mushroom powder
1 tsp salt
fresh pepper
Gravy:
3 tbsp salted butter
3 tbsp flour
1.5 cups veggie broth
1/2 cup sour cream
2 tsp poultry seasoning
S&P
BALLS:
Preheat oven to 425
Mix all ball ingredients together. Roll into balls (1-2 tbsp each) and bake on lined baking sheet for 15-20 mins. Until firm.
GRAVY:
Melt butter in large skillet, add flour and seasoning and let it bubble for 2 mins. Slowly add broth, whisking to make a smooth sauce. Stir in sour cream and adjust consistency to taste with more broth/water. Season to taste.
Serve with sautéed green beans, or mashed taters, or whatever the heck you want!
Preheat oven to 425
Mix all ball ingredients together. Roll into balls (1-2 tbsp each) and bake on lined baking sheet for 15-20 mins. Until firm.
GRAVY:
Melt butter in large skillet, add flour and seasoning and let it bubble for 2 mins. Slowly add broth, whisking to make a smooth sauce. Stir in sour cream and adjust consistency to taste with more broth/water. Season to taste.
Serve with sautéed green beans, or mashed taters, or whatever the heck you want!