Swedish Meatless Balls

Ingredients

• 8 oz (225 g) – ground soy (Similar to TVP but frozen. If you use dry soy pieces, you may need some extra water.)
• 4 oz (115 g) – mushrooms, diced
• ½ onion – diced
• ¼ tsp (1.25 ml) – allspice
• ¼ tsp (1.25 ml) – nutmeg
• ¼ tsp (1.25 ml) – sage
• ½ cup (1.2 dl) – water + 1 heaping tsp (6 ml) – vegetable bouillon
• 1 Tbsp (15 ml) – potato flour
• ½ cup (1.2 dl) – bread crumbs
• salt/pepper
• vegan margarine for frying
• 1/8 cup (.3 dl) – all-purpose flour
• 2 Tbsps (30 ml) – vegan margarine
• 1 cup (2.4 dl) – plant-based cooking cream (oat)
• ½ cup (1.2 dl) – plant-based milk, warmed
• 1 Tbsp (30 ml) – miso paste
• 1 tsp (5 ml) – soy sauce
• 1 tsp (5ml) – vegan Worcestershire sauce
• ½ tsp (2.5 ml) – onion powder (This time I actually used something called Natural Umami Powder, which contains onion, tomato and soy.)