1 pkg veggie meatballs (your favorite brand)
1/4-1/2 onion, diced (this depends on how much onion you want. We use 1/4)
1-2 cloves of garlic, diced (again, depends on how much you want)
1 tsp basil
1 tsp oregano
1 tsp rosemary or thyme
1 can mushroom gravy (I use Kroger's Value Brand)
1-2 large spoon fulls of Tofutti Sour Cream
whole wheat pasta
Serving Size: 2-3 (double the recipe to serve a family)
Preheat oven to 350. Cook the whole wheat pasta according to the box. Foil a baking sheet. Evenly space the meatballs on the baking sheet. Cook in the oven for about 10 minutes.
Meanwhile, saute onion and garlic. Once the onion is translucent, add basil, oregano, and rosemary/thyme. Cook for 1 minute. Add the can of mushroom gravy and spoonfuls of sour cream. The mixture should turn a beige color. Stir in completely. When the mixture turns a darker brown color, add the meatballs and cook for 5 minutes. Remove from heat and serve on top of pasta.
This dish goes great with green beans, corn, or bread spread with traditional Swedish lingonberry jam. I love lingonberry jam. My mom generally buys it around the holidays as a treat, making it all the more delicious.
I hope that you enjoy my recipe. What is your favorite traditional recipe? Feel free to share it. Is there a recipe you are interested in seeing me veganize? I love to experiment!
<3The Mortician's Wife