Swedish Meatballs with Artichoke Cream Sauce
1 "tube" sausage alternative meat
1 cup cooked rice
1/2 cup chopped onion
sea salt + coarsely ground black pepper to taste
4 cups soymilk
2 tablespoons vegan margarine
3 tablespoons flour
frozen artichoke hearts (As many as you'd like)
3 cloves garlic, minced
1 bunch fresh parsley, chopped
1) In a large bowl combine rice, onion, sausage, salt and pepper. Use your hands to combine. Form into balls. In a large frying pan, add a bit of olive oil and lightly brown the meatballs.
2) Preheat the oven to 350 degrees Fahrenheit.
3) While the meatballs are browning, create the sauce. In a saucepan melt vegan margarine, add flour and whisk until brown. Slowly add soymilk a bit at a time while whisking. (If the sauce seems to thin, stop whisking and let it heat up for a few seconds. If it is still not thick enough add some flour and continue whisking.) When you have added all of soymilk and the sauce has thickened, add minced garlic, parsley and season with salt and pepper, remove from burner.
4) Ladle about a cup of sauce into the bottom of a casserole dish, add meatballs and frozen artichoke hearts, top with the remaining sauce. Cover and bake for twenty minutes.
Wonderful served with freshly baked rolls and sauted green beans.