By Fredrica Syren:
In Sweden where I’m from there is a classic comfort food of beef patties with a creamy gravy. I make my own vegan version of this dish and we eat it with boiled potatoes and steamed broccoli. This gravy is truly amazing and goes with mashed potatoes and beans, with nutloafs and so much more.
- I package Lightlife veggies sausage
- 2 tbsp. Dijon mustard
- 1 tsp ground black pepper
- 1tbsp vegetable oil
Use hands to mix in seasoning. With wet hands, shape batter to make patties or meatballs. Heat oil in a skillet on medium heat and fry meatballs or patties until golden all around. Remove from pan and make gravy in same pan.
- 3 tbsp. vegan butter
- ½ medium onion, sliced
- 4 medium white mushrooms, diced
- 3 tbsp. all-purpose flour (I use gluten free from Cup4Cup)
- 2 cup vegetable broth
- 2 tbsp. Bragg’s liquid amino
- 1 tsp poultry seasoning
- Salt and pepper to taste
- 2 tbsp. Parsley, minced (optional)
Melt butter in skillet on medium heat. Sauté onions and mushrooms until soft and onions are translucent. Sprinkle flour all over and stir until vegetables are coated. Slowly whisk in the broth little at the time. Add Braggs and poultry seasoning and whisk on medium heat until gravy is slightly bubbling and getting thicker. Add seasoning. Sprinkle parsley over if using. Done!