Well, today’s recipe certainly would not win any contest for looks. Trying to get an enticing photo of it was a bit tough so I opted for this close-up. However, what it may be lacking in looks, it more than makes up for in taste and ease. This dish only takes as long as it takes to make the pasta. It’s really that simple, and with a salad on the side, it’s a fast, nutritious, delicious meal.
Swedish “Meat”balls – serves 6-8
- 1 16 oz. package pasta – I used rombi, which can be hard to find, but in its place you can use lasagne noodles, not the no-boil but the regular, and then cut it into pieces after its cooked, or use any type of pasta you like.
- 2 T earth balance spread
- 5 garlic cloves, pressed
- 3 T flour
- 1 t salt
- 1/2 t onion powder
- 2 c vegetable broth – I love Trader Joe’s organic, low sodium vegetable broth for this recipe because it adds a nice, golden color
- 1 c nondairy sour cream
- 3 bags gardein beefless tips – more and more I am finding gardein products in the freezer section of many large supermarket chains, such as Shoprite and Acme
- 2 T chopped parsley for garnish
Take the gardein tips out of the freezer.
Cook the pasta.
While the pasta is cooking, melt the earth balance in a large skillet over medium high heat. Once melted, add the garlic and cook for 2 minutes. Add the flour, 1 T at a time, stirring constantly, and let cook another 2 minutes. Slowly add the broth, stirring constantly. Add the salt and onion powder and turn heat to low. Let cook 5 minutes to thicken.
Stir in the mock sour cream.
Add the beef tips to the sauce and heat through.
Once pasta is ready, combine the sauce with the “meat”balls and the pasta in a large bowl. Top with chopped parsley.