Vegetarian Swedish Meatballs In The Slow Cooker

Vegetarian Swedish Meatballs In The Slow Cooker

Vegetarian Swedish Meatballs In The Slow Cooker
Vegetarian Swedish Meatballs In The Slow Cooker

"INGREDIENTS 4 sprays cooking spray 2 cups vegetable broth 3 tbsp flour 1 can cream of broccoli or cream of mushroom soup 1 packet french onion soup mix 30 vegetarian meatballs 2/3 cups nonfat greek yogurt 1/4 cups half and half 1.5 cups egg noodles 2/3 cups water Salt and pepper to taste Chopped parsley to taste INSTRUCTIONS Spray slow cooker with cooking spray and add vegetarian broth. Whisk in flour until smooth. Stir in cream soup and onion soup mix. Add meatballs to sauce in slow cooker and stir to combine. Cover and cook on low for 4 hours. Add egg noodles and water; cook on low for an additional 20 minutes. Uncover and stir in half and half and greek yogurt. Cook an additional 20 minutes. Season with salt and pepper, to taste. Stir in fresh parsley."

NotesTo make this recipe vegan, sub:

Plant based milk plus 4 TB vegan cream cheese for cream soup

Non dairy yogurt for Greek yogurt

Non dairy coffee creamer for half and half

Regular pasta or mashed potatoes for egg noodles (may need to cook longer and add more water for pasta, especially if you are using whole wheat)

Serves4 Servings

Preparation Time10 min

Cooking Time4 hr

Slow Cooker Time LOW4 hr

Cooking MethodSlow Cooker

Cooking Vessel Sizemedium sized slow cooker

Ingredients

  • 4 sprays cooking spray
  • 2 cups vegetable broth
  • 3 tablespoons flour
  • 1 can cream of mushroom or cream of broccoli soup
  • 1 package french onion soup mix
  • 30 vegetarian meatballs
  • 2 cups nonfat plain Greek yogurt
  • 1 cup half and half
  • 1 1/2 cup dry egg noodles
  • 2 cups water
  1. Spray slow cooker with cooking spray and add vegetarian broth. Whisk in flour until smooth. Stir in cream soup and onion soup mix.

  2. Add meatballs to sauce in slow cooker and stir to combine. Cover and cook on low for 4 hours.

  3. Add egg noodles and water; cook on low for an additional 20 minutes.

  4. Uncover and stir in half and half and greek yogurt. Cook an additional 20 minutes.

  5. Season with salt and pepper, to taste. Stir in fresh parsley.

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